Smooth Rye’d
As the name implies, this is a smooth version of a rye IPA. It has the characteristic “snap” from rye and rye malt, but this is not as pronounced as in some rye beers. If you’d prefer a more “in your face” version, try adding a pound (0.45 kg) of rye malt to your mash.
Smooth Rye’d, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.016
IBU = 57 SRM = 6 ABV = 6.8%
Ingredients
8.5 lbs. (3.9 kg) 2-row pale malt
3 lbs. (1.4 kg) wheat malt
1 lb. (0.45 kg) rye malt
1 lb. (0.45 kg) flaked rye
2 oz. (57 g) caramel malt (60 °L)
2 oz. (57 g) Victory® malt
13 AAU Nugget hops (60 min.) (1 oz./28 g at 13% alpha acids)
3 AAU Crystal hops (15 min.) (1 oz./28 g at 3% alpha acids)
12 AAU Chinook hops (5 min.) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) Summit™ hops (dry hop)
1⁄2 whirlfloc tablet (or 1 tsp. Irish moss)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast (2 qt./2 L yeast starter or 9 g dried yeast)
1 cup corn sugar (if priming)
Step by Step
Adjust water chemistry for a pale beer. (If using reverse osmosis or distilled water, add 1⁄4 tsp. calcium chloride and 1⁄2 tsp. gypsum for every 6 gallons/23 L.) Mash grains at 150 °F (66 °C) for 45 minutes in 17 qts. (16 L) of water.
Boil wort for 60 minutes, adding hops at times indicated. Add whirlfloc tablet for final 5 minutes of the boil. Ferment at 65 °F (18 °C). Dry hop for four to seven days.
Smooth Rye’d, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.065 FG = 1.016
IBU = 57 SRM = 6 ABV = 6.8%
Ingredients
3 lbs. (1.4 kg) light dried malt extract
3.25 lbs. (1.5 kg) wheat dried malt extract
1.5 lbs. (0.68 kg) rye malt
0.5 lb. (0.23 kg) flaked rye
2 oz. (57 g) caramel malt (60 °L)
2 oz. (57 g) Victory® malt
13 AAU Nugget hops (60 min.) (1 oz./28 g at 13% alpha acids)
3 AAU Crystal hops (15 min.) (1 oz./28 g at 3% alpha acids)
12 AAU Chinook hops (5 min.) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) Summit™ hops (dry hop)
1⁄2 whirlfloc tablet (or 1 tsp. Irish moss)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast (2 qt./2 L yeast starter or 9 g dried yeast)
1 cup corn sugar (if priming)
Step by Step
Steep grains at 150 °F (66 °C) for 45 minutes. Add roughly half of the malt extract and bring volume to 3 gallons (11 L) or more. Boil for 60 minutes, adding hops at times indicated. Add remaining malt extract and whirlfloc tablet with 5 minutes left in the boil.
Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water. Aerate, pitch yeast and ferment at 65 °F (18 °C). Dry hop four to seven days.
Tips For Success: As the name implies, this is a smooth version of a rye IPA. It has the characteristic “snap” from rye and rye malt, but this is not as pronounced as in some rye beers. If you’d prefer a more “in your face” version, try adding a pound (0.45 kg) of rye malt to your mash (or steep) and 0.5 oz. (14 g) of Columbus hops — or any other high-cohumulone hop with a solid “bite” — at 30 minutes left in the boil. This will make a more aggressive beer, with an original gravity just short of 1.070 and IBUs somewhere in the 70s (depending on the alpha acid percent of the additional hops used).
