Rye Hard DIPA - Beer Recipe - Brewer's Friend

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Rye Hard DIPA

256 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Cupcake
Hop Utilization: 94%
Calories: 256 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Saturday July 30th 2022
1.078
1.013
8.6%
71.4
9.3
5.3
49.79
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale $ 1.56 / lb
$ 14.04 		38 3.75 60%
2 lb American - White Wheat2 lb White Wheat $ 2.09 / lb
$ 4.18 		40 2.8 13.3%
2 lb American - Rye2 lb Rye $ 1.65 / lb
$ 3.30 		38 3.5 13.3%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L $ 3.00 / lb
$ 1.50 		34 40 3.3%
8 oz Gambrinus - Honey Malt8 oz Honey Malt $ 2.99 / lb
$ 1.50 		37 25 3.3%
1 lb Cane Sugar1 lb Cane Sugar 46 0 6.7%
15 lbs / $ 24.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Apollo1 oz Apollo Hops Pellet 18 Boil 60 min 50.56 8.7%
0.50 oz Centennial0.5 oz Centennial Hops $ 1.20 / oz
$ 0.60 		Pellet 10 Boil 30 min 10.79 4.3%
0.50 oz Columbus0.5 oz Columbus Hops $ 1.00 / oz
$ 0.50 		Pellet 15 Boil 5 min 4.2 4.3%
1 oz Crystal1 oz Crystal Hops $ 0.50 / oz
$ 0.50 		Pellet 4.3 Boil 5 min 2.41 8.7%
1 oz Centennial1 oz Centennial Hops $ 1.20 / oz
$ 1.20 		Pellet 10 Whirlpool at 170 °F 20 min 1.36 8.7%
0.50 oz Charles Faram - Idaho 70.5 oz Idaho 7 Hops $ 2.99 / oz
$ 1.50 		Pellet 10.5 Whirlpool at 170 °F 20 min 4.3%
1 oz Columbus1 oz Columbus Hops $ 1.00 / oz
$ 1.00 		Pellet 15 Whirlpool at 170 °F 20 min 2.04 8.7%
0.50 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.5 oz Simcoe LupuLN2 (Cryo) Hops $ 4.99 / oz
$ 2.50 		Lupulin Pellet 23 Dry Hop at 32 °F 30 days 4.3%
1.50 oz Charles Faram - Idaho 71.5 oz Idaho 7 Hops $ 2.99 / oz
$ 4.49 		Pellet 10.5 Dry Hop 2 days 13%
2 oz Columbus2 oz Columbus Hops $ 1.00 / oz
$ 2.00 		Pellet 15 Dry Hop 2 days 17.4%
2 oz Yakima Chief Hops - Topaz2 oz Topaz Hops $ 2.00 / oz
$ 4.00 		Pellet 15.3 Dry Hop 2 days 17.4%
11.50 oz / $ 18.28
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
11 g Gypsum Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
2 g Salt Water Agt Mash 0 min.
5 g ascorbic acid Water Agt Boil 5 min.
1 g BSG - Kerry Whirlfloc T Fining Boil 5 min.
10 g Yeast Nutrient Other Boil 5 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 7.00 / each
$ 7.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 197 B cells required
$ 7.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 28 70 250 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 165 °F 152 °F 60 min
3.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.55 18.2  
Mash volume with grains (equipment estimates 5.58 g | 22.3 qt) 5.67 22.7  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.49 g | 18 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Top off amount 0.09 0.4  
Going into fermentor 5.5 22  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

MO (Maris otter) base to start off with some more complex gram cracker flavors, 13% wheat for extra body/head retention, and bready flavor. 13% Rye for the 'Rye spice'. 3% honey and Crystal 40 for sweet caramel/toffee flavors. 1lb sugar for extra ABV, and for a slightly dryer finish.

BOIL: 1oz of Apollo 18AA for bittering at the start of the boil for 50 IBU's. 1/2 oz of Columbus, and Centennial in the boil for some hot side American hop flavor. 1oz of Crystal to round out and pump up the hot side hop flavor. 70 IBU's in total
WHIRLPOOL: 1oz of Cen + Columbus, and .5 Idaho 7 to be added during cool down once it hits 180F or another boost in hop flavor, and no bitterness.
DRYHOP: 6oz total for dryhop 1.5oz Idaho 7 for the resin/pine, 2oz Columbus for the dank/woody, 2oz Topaz to round out the American hops with some fruitiness.
Keg Hop: .5oz of Simcoe Cryo in the keg because it's dank and fruity, and tastes good AF in the keg. (might also snag some topaz for the keg depending on how good it smells)

Using Voss Kveik as the basement is a bit hot, and it can go up to 100F without issue. Should ferment quite low for a crisp finish with a hint of citrusy esters. I will be adding 10g Yeast nutrients at the end of the boil to ensure no off flavors from the quick ferment. Planning on fermenting around 75-85F raising the temp at the end to ensure good attenuation.

Water profile is 3.5:1 SO4:CL for emphasis on the crisp finish and bitter/hoppy flavors. The MO, Rye, and crystal malts will ensure there's enough complex malt flavors to still shine through the 12oz of hops, and 70 IBU's.

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  • Last Updated: 2022-09-14 20:56 UTC