Raven Black Rye IPA

Finishing up my 4 C's Rye Red IIPA last weekend I started to think about Rye Malt in a new light.  The spice that the rye brings is a very desirableness characteristic for an IPA.  Black IPA's also would benefit from this addition.  To date I have only brewed one Black IPA recipe.  It is mostly Glacier hops with Chinook for bittering called Blackout.  Most people say the max amount of Rye is about 20% of the total grain or you will run into problems.  I've never tried this style of beer before if you can call a Black Rye IPA a style.  But I did find a couple of examples while planning this recipe.


Barlow Brewing: You'll shoot your eye out Black IPA

Homebrew Talk Black Rye IPA

As normal I am going to load the back of the recipe with hops and keep the bittering hops minimal.  I am a little nervous about the Citra dry hop addition in the recipe.  Other commercial brewery's use Citra as a dry hop but my personal taste for Citra is in more sessionial beers like my Fargo Session ale #1.  To let the pineapple shine through.  Either way the brewing adventure is always evolving and that is the reason I homebrew.

Raven Rye-BIPA

Specialty Beer

 

Type: All Grain	Date: 2/11/2012
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 56.23 % 3 lbs Rye Malt (4.7 SRM) Grain 17.56 % 1 lbs Carafa III (525.0 SRM) Steeped ONLY Grain 6.62 % 1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.62 % 9.6 oz Special Roast (50.0 SRM) Steeped ONLY Grain 3.97 % 1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 36.4 IBU 0.50 oz Citra [12.00 %] (Dry Hop 3 days) Hops - 1.00 oz Amarillo [8.50 %] (Dry Hop 3 days) Hops - 0.25 oz Chinook [13.00 %] (30 min) Hops 6.5 IBU 0.75 oz Palisade [7.50 %] (10 min) Hops 5.3 IBU 0.50 oz Amarillo Gold [8.50 %] (Whirlpool) Hops 2.2 IBU 1.00 oz Palisade [7.50 %] (Whirlpool) Hops - 1 Pkgs Pacific Ale (White Labs #WLP041) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.081 SG	Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.022 SG	Measured Final Gravity: TBA SG
Estimated Alcohol by Vol: 6.28 %	Actual Alcohol by Vol: TBA %
Bitterness: 50.5 IBU	Calories: TBA cal/pint
Est Color: 35.4 SRM	Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 15.10 lb
Sparge Water: 3.96 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp 60 min Saccharification Add 18.88 qt of water at 168.2 F 156.0 F 10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith

This is the color and look that I am going for.  The light to white head the the dark body.

 The dark grains in the steeping bag

A larger picture

Steeped grains vs fresh run off

I brewed this beer today and I choose to steep the dark grains for this Rye IPA.  Mostly to keep the roastiness to a minimum.   Above you can see the grain after about 5 mins of steeping.  I tasted both samples and I could not get any differences beside the aroma.  At the end of the boil I think I got all the color out I could.  It might be a little light for the whole batch, but either way a great test batch for the future.