Lyndon Wilson (South Australia) American Rye IPA

(7.7 gallons/29 L, all-grain)
Score: 42/50 OG = 1.065 FG = 1.015 IBU = 70 SRM = 10 ABV = 6.5%
“The recipe was inspired by a fellow brewer. The spicy character of the rye really makes this beer as it balances beautifully with the strong malt and hop flavors.”

Ingredients

11 lb. (5.0 kg) ale malt
6 lb. 9.5 oz. (3.0 kg) Joe White dark Munich malt
3 lb. 5 oz. (1.5 kg) rye malt
7 oz. (0.20 kg) Bairds medium crystal malt
7 oz. (0.20 kg) Caramunich® type I malt
3.5 oz. (0.10 kg) crystal rye malt
6.9 AAU Nugget hops (mash hops) (0.7 oz./20 g of 9.8% alpha acids)
4.9 AAU Nugget hops (60 min.)(0.5 oz./15 g of 9.8% alpha acids)
7.8 AAU Nugget hops (30 min.)(0.8 oz./23 g of 9.8% alpha acids)
6.6 AAU Cascade hops (20 min.) (1.1 oz./30 g of 6% alpha acids)
6.2 AAU Amarillo hops (20 min.) (0.7 oz./20 g of 8.9% alpha acids)
6.6 AAU Cascade hops (15 min.) (1.1 oz./30 g of 6% alpha acids)
6.6 AAU Cascade hops (10 min.) (1.1 oz./30 g of 6% alpha acids)
1.1 oz (30 g) Cascade hops (0 min.)
2.8 oz. (80 g) Cascade dry hop (7 days) Wyeast 1028 (London Ale) yeast (3 qt./3 L starter)

Step by Step

Two step infusion mash in 27 qts. (26 L) of filtered tap water with ½ teaspoon gypsum and the mash hops. Protein rest at 131 °F (55 °C) for 15 minutes, then conversion at 151 °F (66 °C) for 60 minutes. Add 8 qts. (7 L) boiling water and drain off first runnings, then do two separate batch sparges to collect total of 11 gallons (43 L). Boil for 90 minutes, adding hops at indicated times. Final kettle volume 7.7 gallons (29 L). Yeast prepared from small sample in 1.040 starter. Refrigerate starter and at end of chilling, pour off the liquid, add 1 qt. (1 L) fresh wort and pitch into main batch after 4–6 hours when high activity is visible. Primary fermentation for 14 days. Rack to secondary for 7 days with dry hops added. Conditioned at 32 °F (0 °C) for 3 weeks with 1 teaspoon of gelatine added after the 1st week. Bottled 3 months prior to judging.