Home of the BrewNosers

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?

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

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.

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

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: And my hop bill like this: 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.