Rye PA

[jimp2003]

Hey Guys,

Its been a while since I brewed an IPA so I put the following together to try a couple of things..

a. my first experience using rye malt - I have another 500g I could add if anyone thinks I should

b. my first attempt at using english hops in the way you might use US hops in an American IPA - I have more of the EKG if needed...

The brewmate software has this finishing at 1.016 which I think is a little bit high so I might mash a bit lower to get more fermentability.

As ever any advice or suggestions are appreciated


Rye PA (English IPA)

Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.19 %
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 55.6 (Average)

86.02% Pale Malt
7.17% Rye Malt
3.58% Torrified Wheat
3.23% Crystal

70g Challenger (6.1% Alpha) @ 75 Minutes (First Wort)
30g East Kent Goldings - A C Hulme (311) Sample No. 185 (5% Alpha) @ 15 Minutes (Boil)
50g East Kent Goldings - A C Hulme (311) Sample No. 185 (5% Alpha) @ 5 Minutes (Boil)
50g East Kent Goldings - A C Hulme (311) Sample No. 185 (5% Alpha) @ 0 Minutes (Aroma)
50g East Kent Goldings - A C Hulme (311) Sample No. 185 (5% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 64°C for 75 Minutes. Boil for 75 Minutes

Fermented at 19°C with WLP029 - German Ale/Kolsch


Recipe Generated with BrewMate

[zgoda]

At this low amount of rye I wouldn't bother with malt and use flaked rye instead. Much easier sparging.

[seymour]

The brewmate software has this finishing at 1.016 which I think is a little bit high...

That does seem a little off. White Labs WLP029 can perform up to 78% attenuation.

[jimp2003]

Thanks guys.

Zgoda - I already have the rye malt so will use this. Do you think that 500g will come through in the flavour or should I just use the full 1kg?

Seymour - I adjusted the brewmate to 78% attenuation and it brought the fg down o 1.014 which is more like it. I will just have to make sure I prepare the starter in good time and whatch my mash temp...

Jim

[Rookie]

Increase the rye to 20%, much less then that and you won't taste much, if any, rye flavor.

[jimp2003]

Will do Rookie. Thanks for that!

[alix101]

20% is perfect you will get a lovely sweet unique flavor ive become a massive fan of rye.But be warned anymore and you will have a block of cement! Even at 20 % it can become stuck so use a single infusion mash.

[jonewer]

Will rye malt be a problem even with a long glucan rest?