adempsey10
Member
- Joined
- Oct 4, 2016
- Messages
- 7
- Reaction score
- 0
After many failed attempts to brew a good IPA I finally got it down and I'm really satisfied with it. My next experiment will be to move on to a Rye IPA (my favourite). I'm hoping that rather than concoct a completely new recipe I can modify my current IPA recipe to include the rye grain. I was hoping someone out there might be able to give some pointers as to which malts I should scale back or alter to make the Rye work.
Here's the current grain bill
2 Row - 82.6%
Victory - 11%
Crystal 10L - 1.8%
Biscuit - 4.6%
(3.5L batch)
2g Centennial 60min
2g Cascade 30min
4g Cascade 20min
2g Willamette 15min
2g Cascade 10min
6g Amarillo 5min
10g Amarillo - Flameout
I've thought about swapping out some of the hops with more spicy earthy aromas rather than citrusy to complement the Rye grain. I've also considered dropping the Crystal and a portion of the biscuit to replace with the Rye. Something like:
2 Row - 82.6%
Victory - 11%
Rye - 3%
Biscuit - 3.4%
Thoughts?
Here's the current grain bill
2 Row - 82.6%
Victory - 11%
Crystal 10L - 1.8%
Biscuit - 4.6%
(3.5L batch)
2g Centennial 60min
2g Cascade 30min
4g Cascade 20min
2g Willamette 15min
2g Cascade 10min
6g Amarillo 5min
10g Amarillo - Flameout
I've thought about swapping out some of the hops with more spicy earthy aromas rather than citrusy to complement the Rye grain. I've also considered dropping the Crystal and a portion of the biscuit to replace with the Rye. Something like:
2 Row - 82.6%
Victory - 11%
Rye - 3%
Biscuit - 3.4%
Thoughts?