Monday, January 30, 2012

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:

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:

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


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. 

No comments:

Post a Comment

Thanks for Commenting, Prost!