Black Rye IPA

Black Rye IPA

(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.015
IBU = 71 SRM = 35 ABV = 6.5%

Ingredients
11.5 lbs. (5.2 kg) Belgian 2-row malt
15 oz. (0.41 kg) rye malt
7.2 oz. (0.21 kg) caramel crystal malt (40 °L)
7.2 oz. (0.21 kg) flaked oats
6.8 oz. (0.19 kg) Carafa® II malt
5.0 oz. (0.14 kg) chocolate malt
1 tsp. Irish moss (10 min)
gypsum (per your water profile)
9.1 AAU Centennial hops (60 min.)(0.91 oz./26 g at 10% alpha acids)
14 AAU Centennial hops (30 min.)(1.4 oz./40 g at 10% alpha acids)
0.45 oz. (13 g) Centennial hops (0 min.)
1.4 oz. (39 g) Simcoe® hops (dry hop)
Safale US-05 yeast

Step by Step
Mash with a liquor-to-grist ratio of 1.25 qts./lb. (2.6 L/kg). Single step infusion mash at 154 °F (68 °C) for 60 minutes. Two-batch sparge at 168 °F (76 °C). The total preboil wort is 6.4 gallons (24 L). Boil for 75 minutes. Ferment until airlock activity has dropped off but not stopped, ~7–10 days, as you want the fermentation to produce enough CO2 in the secondary to blow off the oxygen in the headspace. Rack to a secondary fermenter along with 1.4 oz. (39 g) of Simcoe® whole hops (no bag) for 14 days. Let the beer condition for another week in the secondary. Bottle or keg to 2.5 volumes CO2. Recipe scaled from 11 gallons (41 L) and adjusted to 65% extract efficiency.

Black Rye IPA

(5 gallons/19 L, partial mash)
OG = 1.066   FG = 1.015
IBU = 71 SRM = 25   ABV = 7%

Ingredients
6.6 lbs. (3 kg) golden light liquid malt extract
2 lbs. (0.91 kg) Belgian 2-row malt
15 oz. (0.41 kg) rye malt
7.2 oz. (0.21 kg) caramel crystal malt (40 °L)
7.2 oz. (0.21 kg) flaked oats
6.8 oz. (0.19 kg) Carafa® II malt
5.0 oz. (0.14 kg) chocolate malt
1 tsp. Irish moss (10 min)
gypsum (per your water profile)
9.1 AAU Centennial hops (60 min.)(0.91 oz./26 g at 10% alpha acids)
14 AAU Centennial hops (30 min.)(1.4 oz./40 g at 10% alpha acids)
0.45 oz. (13 g) Centennial hops (0 min.)
1.4 oz. (39 g) Simcoe® hops (dry hop)
Safale US-05 yeast

Step by Step
Add all the crushed grains into a large muslin bag and place in 2 gallons (7.6 L) water and hold at 154 °F (68 °C) for 60 minutes. Raise the grain bag out of the water and place in a colander. Slowly wash the grains with 1 gallon (4 L) hot water. The total pre-boil wort is 6.4 gallons (24 L). Boil for 75 minutes. Ferment at 68 °F (20 °C) until airlock activity has dropped off but not stopped, ~7–10 days, as you want the fermentation to produce enough CO2 in the secondary to blow off the oxygen in the headspace. Rack to a secondary fermenter along with 1.4 oz. (39 g) of Simcoe® whole hops (no bag) for 14 days. Let the beer condition for another week in the secondary. Bottle or keg to 2.5 volumes CO2.