Club Brew 2019 – Rye IPA

All Grain

Recipe Specifications

Boil Size:	24.68 L
Post Boil Volume:	20.70 L
Batch Size (fermenter):	18.93 L
Bottling Volume:	17.98 L
Estimated OG:	1.068 SG
Estimated Color:	12.5 SRM
Estimated IBU:	67.1 IBUs
Brewhouse Efficiency:	72.00%
Est Mash Efficiency:	75.60%
Boil Time:	90 Minutes

Ingredients:

Amt	Name	Type	#	%/IBU	Volume
31.09 L	Distilled Water	Water	1	–	–
4.31 kg	Pale Malt (2 Row) US (2.0 SRM)	Grain	7	67.30%	2.81 L
1.00 kg	Rye Malt (4.7 SRM)	Grain	8	15.60%	0.65 L
0.50 kg	Carared (Weyermann) (24.0 SRM)	Grain	9	7.80%	0.33 L
0.34 kg	Caramel/Crystal Malt – 80L (80.0 SRM)	Grain	10	5.30%	0.22 L
28.00 g	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] – First Wort	Hop	15	58.1 IBUs	–
7.00 g	Amarillo [9.20 %] – Boil 15.0 min	Hop	17	3.9 IBUs	–
7.00 g	Mosaic (HBC 369) [12.25 %] – Boil 15.0 min	Hop	18	5.2 IBUs	–
14.00 g	Citra [12.00 %] – Boil 0.0 min	Hop	19	0.0 IBUs	–
14.00 g	Mosaic (HBC 369) [12.25 %] – Boil 0.0 min	Hop	20	0.0 IBUs	–
28.00 g	Citra [12.00 %] – Dry Hop 3.0 Days before kegging/bottling	Hop	23	0.0 IBUs	–
28.00 g	Mosaic (HBC 369) [12.25 %] – Dry Hop 3.0 Days before kegging/bottling	Hop	24	0.0 IBUs	–

Mash Schedule

Single Infusion, Medium Body, No Mash Out

Sparge

Fly sparge with 14.40 L water at 75.6 C

Brewing notes:

Recommended to use rice hulls in the mash as rye tends to cause a stuck sparge.

Extract Version

For the extract version, the base malt (2 row) was replaced with 3.2 kg pale malt LME (Liquid Malt Extract) and 250 g of DME (Dry Malt Extract). The other grains and targets are the same.

Extract Directions

To brew the extract version of this recipe you will need to use the BIAB (Brew in a Bag) method. A summary of the steps are listed below. The steps below will outline the process but will not go into detail about all the optional steps. If you have any questions feel free to ask anyone in the club, or email the president.

• In a large pot (minimum 5 gallon pot is recommended) heat 3 – 4 gallons of water to 71 C (160 F) and turn off the heat.
• Pour your grains into a grain bag (muslin bag, or a nylon brew bag) and steep in the water. The temperature will fall. If you don’t have a grain bag, they can be picked up cheap from your favourite home brew shop.
• You’re looking to have the temperature hit approximately 68 C (155 F). Put the lid on the pot and let it steep for about 30 minutes. Ideally, you don’t want to let it get below 62 C (145 F) and not more than 73 C (165 F). *Note: For extract kits, the grains are for flavour mostly so maintaining an exact temperature here is not critical. Just stay in the range and you’ll be fine.
• After the 30 minutes lift the grain bag up and let the liquid drain out back into the pot and dispose of the grains. Caution, it will be HOT! I use an oven mitt.
• Bring the liquid just to a boil then move the pot off the heat. Now add the LME and DME (Liquid and Dry Malt extract) while stirring constantly. Make sure it’s all dissolved. If it isn’t you may scorch the extract.
• Move the pot back onto the heat and bring the liquid to a boil. Once boiling has started add your 60 min hop addition (Columbus) and start a timer for 60 mins.
• At 15 mins left in the timer add the 15 min hop additions (Amarillo and Mosaic)
• At 0 mins left (flame out) add the 0 min addition (Citra and Mosaic) and turn off the heat.
• Cool down the wort as quickly as possible. You can use an immersion chiller (or any other type you have) or you can make an ice water bath in your sink for the pot.
• Once the wort is cooled to less than 30 C (85 F) you can transfer into the fermenter. (Cleaned and sanitized of course).
• Add cold water to top up to 19 L (5 gal). This should reduce the temperature further.
• Once the wort is 18 – 20 C (65 – 68 F) add your yeast.