Rye IPA

Rye IPA Parti-Gyle Derived from a Rye Pale Ale Leftovers

Grain Bill / Fermentables

  • 1 lb Pale 2-Row
  • Second Runnings From:
    • 8 lbs Pale 2-Row
    • 5.5 lbs Munich
    • 5.5 lbs Victory
    • 2.5 lbs Malted Rye
    • 2 lb Honey Malt

Hops

  • 1 oz Magnum (12.8 AA)
  • 2 oz Centennial (8.7 AA)
  • 2 oz Cascade (6.3 AA)

Yeast

  • Mangrove Jack’s M36 Liberty Bell Ale

Gravity

  • OG 1.044
  • FG 1.011
  • ABV 4.33%
  • IBU 91.65
  • SRM 21.42

Brew Day

Heat 6 gallons of water to 155°.  The grains will already be warm.

Transfer grains to cooler and dough in additional 1lb 2row and 1/4 tsp of gypsum. Adjust mash pH as necessary with citric acid.

Mash grains at 150° for 1 hour or as long as it takes to brew primary beer.

Remove “grain bag” and allow grains to drain.

Bring wort to a boil and add 1 oz Magnum hops and continue boil for 30 minutes.

Add 2 oz Centennial hops and continue boil for 10 minutes.

Add 2 oz Cascade hops and continue boil for 5 minutes.

Remove from heat source and reduce wort temperature to 68° and take OG reading.

Sufficiently aerate and transfer to primary fermenter.

Pitch yeast.

Allow beer 2~3 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.

Bottle and wait another 2 weeks…

Enjoy!

Notes:

  • November 25, 2017 Brew Day
    • Added 1/4 tsp citric acid in addition to the gypsum called for in the recipe to achieve 5.2 pH.
    • This was fermented in an opaque bucket, so they’re aren’t many details.
  • Fermentation chamber temperature was 68°, and raised to 70° at day 12.
  • Day 14, took final gravity reading.
  • 2017-12-09 – Bottled and added table sugar for 5 gallons at 2.5 vols. I had nearly 6 gallons after transferring and accepted that this batch would be slightly under carbonated.
  • 2017-12-29 – Final product is under carbonated as expected. I would aim for 2.5~2.7 vols if repeating this. Because this was a parti-gyle batch I was guessing at the amount of hops needed and greatly overshot the estimates. It has a nice light copper color, but is overly bitter. If I were to retry this, I would increase the late addition hops or dry hop and reduce the Magnum hops by 50% to reduce the overall bitterness.