Red Rye IPA Hop Schedule

[milesbeershop]

I have been wanting to brew a Rye IPA for a while and I thought I would kick things up a notch and make it a Red Rye IPA! I have about 3 recipes on my beer smith with the same grain bill but different hop schedules… I want a good mix of spicy, resinous and citrusy. I have landed on a schedule that I think I like but thought i'd post the recipe here to see if anyone had any input on what makes and breaks a good Rye IPA hop schedule!

6 gallon batch
1.063 estimated OG
60 IBU

10.75 lbs - 2 Row
2.15 lbs - Rye Malt
1 lbs - Melanoiden Malt
7 oz - Crystal 120L
7 oz Flaked Wheat
2.7 oz Carafa II

0.86 oz Magnum @ 60 = 30 IBU (12.2 AA)
0.56 oz Simcoe @ 15 = 10 IBU (12.5 AA)
1.60 oz Centennial @ 5 = 10 IBU (10.9 AA)
1.35 oz Chinook @ 5 = 10 IBU (12.9 AA)
1 oz Cascade @ 0
1 oz Mosaic @ 0
1 oz Simcoe @ 0
2 oz Amarillo Dry Hop for 10 days

WLP 001 Yeast

I originally had Mosaic @ 5 instead of the Centennial but didn't know if the Mosaic and Chinook would clash or be too dank… What does everyone think?

[Keith]

Imo looks descent. I say give it a try. Worst case scenario you have beer. Are you adjusting your water?

[milesbeershop]

Right now I'm using well water that has added water softener in it… gonna try and bypass the softener next brew day. Probably just going to add a bit of Calcium Chloride, Gypsum and Magnesium Sulfate. Ill do it up in ezwater at a later date.

[jacinthebox]

Ro water is pretty cheap..and improves the final product big time.
Also I only do short dry hops...few days before kegging

[mumblecrunch]

First off, yes, Chinook and Mosaic work very well together; don't worry about that at all, especially where you have some citrusy hops in there to lighten it up a little.

I did a Citrus Red Rye IPA for the Stillwell Open this year that was fairly well-received. I have since brewed it again with some changes and I got some positive feedback on that beer as well, but it was very different.

My malt bill looked like this:

Code: Select all

Name                     %         
Rice Hulls            2.4%         
Golden Promise       41.7%        
RedX                 25.0%        
Rye Malt             20.8%        
Crystal Malt 40L      4.2%
Melanoidin            4.2%         
Pale Chocolate Malt   1.7%

And my hop bill like this:

Code: Select all

Amt     Hop                  Time                   IBU
50.00g  Chinook [13.10 %]    Boil 60.0 min         77.6 IBUs     
30.00g  Willamette [5.20 %]  Boil 15.0 min          9.2 IBUs           
12.50g  Amarillo [8.40 % ]   Boil 5.0 min           2.5 IBUs      
12.50g  Chinook [13.10 %]    Boil 5.0 min           3.9 IBUs      
12.50g  Citra [13.10 %]      Boil 5.0 min           3.9 IBUs      
12.50g  Mosaic [12.30 %]     Boil 5.0 min           3.6 IBUs      
12.50g  Amarillo [8.40 %]    Boil 0.0 min           0.0 IBUs      
12.50g  Chinook [13.10 %]    Boil 0.0 min           0.0 IBUs      
12.50g  Citra [13.10 %]      Boil 0.0 min           0.0 IBUs      
12.50g  Mosaic [12.30 %]     Boil 0.0 min           0.0 IBUs      
20.00g  Amarillo [8.40 %]    Dry Hop 4.0 Days       0.0 IBUs      
20.00g  Chinook [13.10 %]    Dry Hop 4.0 Days       0.0 IBUs      
20.00g  Citra [13.10 %]      Dry Hop 4.0 Days       0.0 IBUs      
20.00g  Mosaic [12.30 %]     Dry Hop 4.0 Days       0.0 IBUs

There was fresh citrus zest (grapefruit and tangelo) in both added at 5 minutes left in the boil). The first batch was fermented with WLP090 San Diego Super Yeast and the second was with WLP051 California Ale V/Wyeast 1272 American Ale II. The dry hop in the first was done just before the end of fermentation whereas with the second I waited a good week after hitting terminal gravity. The second version also had a second dry hop in the keg that was roughly the same in content as the first.

As mentioned, the results were quite dissimilar. The first beer was definitely maltier: you could taste the spiciness of the rye, some notes from the chocolate, and a little extra zing from the citrus zest. Unfortunately, for an IPA the hops were fairly muted. This is probably due at least a little to how early the dry hop took place and that I wasn't able to do a dry hop in the sanke keg. In the second beer, the hops came out awesome but I couldn't taste the rye at all, even at 20% of the grain bill, or the chocolate. I do wonder how much the yeast influenced that, as WLP091 is claimed by some to strip hop flavors a little and WLP051 is a recommended yeast for hoppy red/amber styles especially with fruity hops.

So I guess my point with all this is consider the yeast you're using and where you want the malt/hops balance to be. If you want more malt presence, Denny's Favorite 50 (Wyeast 1450) might be a good choice. I loved the second version of this beer, but if I were to make it again with the same hop schedule and yeast I would be inclined to nix the rye and just do it as a Red IPA because it was hidden by everything else.