DC’s Rye IPA

DC’s Rye IPA, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.073  FG = 1.013
IBU = 80 SRM = 12  ABV = 8.2%

Ingredients

11 lbs. (5.0 kg) 2-row pale malt
3 lbs. (1.36 kg) rye malt
1.25 lbs. (0.57 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) Carapils® malt
0.5 lb. (0.23 kg) wheat malt
4.9 AAU Mt. Hood whole hops (first wort hop) (1 oz./28 g at 4.9% alpha acids)
17.8 AAU Columbus whole hops (60 min.)  (1 oz./28 g at 17.8% alpha acids)
2.45 AAU Mt. Hood whole hops (30 min.)  (0.5 oz./14 g at 4.9% alpha acids)
1.5 oz. (43 g) Mt. Hood whole hops (0 min.)
1 oz. (28 g) Columbus whole hops (dry hop)
1 tsp. gypsum (60 min.) 1 tsp. Irish moss (15 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Single infusion mash with a liquor-to-grist ratio of 1.3 qts./lb. (2.7 L/kg) at 153 °F (67 °C) for 60 minutes. During sparge phase, add the first wort hop addition and gypsum salt to the brew kettle. Boil for 10 minutes for hot break to form, then start hop schedule.

Ferment at 65 °F (18 °C), rack to secondary and dry hop for two weeks. For an added hop blast, add an additional 1 oz. (28 g) Columbus hops to keg.

DC’s Rye IPA, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.073  FG = 1.013
IBU = 80 SRM = 12  ABV = 8.2%

Ingredients

5 lbs. (2.3 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) rye liquid malt extract
1.25 lbs. (0.57 kg) crystal malt (60 °L)
4.9 AAU Mt. Hood whole hops (first wort hop) (1 oz./28 g at 4.9% alpha acids)
17.8 AAU Columbus whole hops (60 min.)  (1 oz./28 g at 17.8% alpha acids)
2.45 AAU Mt. Hood whole hops (30 min.)  (0.5 oz./14 g at 4.9% alpha acids)
1.5 oz. (43 g) Mt. Hood whole hops (0 min.)
1 oz. (28 g) Columbus whole hops (dry hop)
1 tsp. gypsum (60 min.) 1 tsp. Irish moss (15 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Steep the crushed grains in 2 gallons (7.6 L) as the water heats up. Remove the grain bag when the temperature hits about 170 °F (18 °C). Place grain bag in a colander and wash the grains with 2 qts. (2 L) hot water.

If you can, top the brew kettle off to 6.5 gallons (25 L) and bring to boil, adding the first wort hops, all the malt extract and gypsum before boil is achieved. If your brewpot can not handle that much volume, wait on adding the dried malt extract until the final 15 minutes of the boil. Add hops and Irish moss according to the schedule.

After 60 minutes of boiling, chill the wort to yeast-pitching temperature and top off to 5 gallons (19 L) in the fermenter. Ferment at 65 °F (18 °C), rack to secondary and dry hop for two weeks. For an added hop blast, add an additional 1 oz. (28 g) Columbus hops to keg or secondary fermenter.