Fortside Brewing Company: Black RyePA clone
This is a black IPA that is enhanced with some rye malt. It pours a very dark brownish-black color with a nice billowing light tan head. Big tropical fruit and citrus rind aromas mix with sweet brown sugar and subtle rye notes. Lots of silky body creates great mouthfeel that showcases the rye and roasted malts. The silky body of this beer also delivers loads of tropical hop flavor with slight pine resin to the middle of your tongue. It finishes very balanced with a soft bitterness that goes well with the dark malt framework.
Fortside Brewing Company: Black RyePA clone
(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.020
IBU = 71 SRM = 35 ABV = 7.6%
Ingredients
12 lbs. (5.4 kg) 2-row pale malt
2 lbs. (0.9 kg) rye malt
1.5 lbs. (0.7 kg) flaked rye
1 lb. (0.45 kg) wheat malt
1 lb. (0.45 kg) Munich malt (10 °L)
1 lb. (0.45 kg) black malt
14 AAU Columbus leaf hops (60 min.) (1 oz./28 g at 14% alpha acids)
8.5 AAU Amarillo® leaf hops (30 min.) (1 oz./28 g at 8.5% alpha acids)
14 AAU Columbus leaf hops (5 min.) (1 oz./28 g at 14% alpha acids)
4.25 AAU Amarillo® leaf hops (0 min.) (0.5 oz./14 g at 8.5% alpha acids)
1 oz. (28 g) Centennial pellet hops (dry hop)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
3⁄4 cup (150 g) dextrose (if priming)
Step by Step
This is a single step infusion mash. Mix the crushed grains with 5.8 gallons (22 L) of water at 161 °F (72 °C), stabilizing at 150 °F (66 °C) for 60 minutes. Raise the temperature of the mash to 168 °F (76 °C) with approximately 3.7 gallons (14 L) of 200 °F (93 °C) water, and then collect 7 gallons (26.5 L) of wort to begin your 60-minute boil. Add hops as indicated. At the end of the boil yYou should have about 5.5 gallons (21 L) wort in your kettle. Chill your wort, and pitch your yeast when the temperature of the wort is less than 75 °F (24 °C), and allow it to cool to 68 °F (20 °C) for fermenting. Since this is a relatively high gravity beer, make a yeast starter or use multiple packages of beer yeast. Dry hop with 1 oz. (28 g) of Centennial pellets after about 4 days of fermentation. When fermentation is complete, wait about 3 more days for a diacetyl rest, and then bottle or keg your beer.
Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg) and add 6.6 lbs. (3.0 kg) pale liquid malt extract and 0.5 lb. (0.23 kg) light dried malt extract. Mash the crushed grains in 3 gallons (11.3 L) of 150–160 °F (66–71 °C) water for 30 minutes, stirring the grain just prior to removing. Remove the grain from the hot water with a strainer, then wash the grains with 1 gallon (4 L) hot water. Bring wort to a boil and add dried malt extract, stirring to dissolve. Boil for 60 minutes, adding hops at times indicated. At the end of the boil turn off the heat and add the liquid malt extract, stirring until all malt is dissolved. Strain the hot wort into a fermenter filled with approximately 2.5 gallons (9.5 L) of cold water and top off to 5.5 gallons (21 L) mark. Follow the remaining portion of the all-grain recipe.
