alaneicker
New Member
I've come up with a new recipe for a red rye IPA. What I'm trying to accomplish is an IPA with some malt backbone, a deep reddish hue, and massive hop flavor and aroma. I'm also trying out some hops I haven't used before. Any feedback/suggestions would be appreciated.
5.5 lb Maris Otter Pale
2.2 lb Rye
2.2 lb Munich
0.44 lb Caramel/Crystal 120L
0.44 lb CaraRed
0.22 lb Roasted Barley
0.4 oz Galena (US) - 60 min First Wort
1.0 oz Cluster (US) - 30 min Boil
1.0 oz Horizon (US) - 15 min Boil
1.0 oz Perle (US) - 5 min Boil
1.0 oz Horizon (US) - 7 days Dry Hop
1.0 oz Cluster (US) - 7 days Dry Hop
1.0 oz Perle (US) - 7 Days Dry Hop
Wyeast American Ale II
OG - 1.061
FG - 1.016
IBU - 59
SRM - 20
ABV - 6.0%
5.5 lb Maris Otter Pale
2.2 lb Rye
2.2 lb Munich
0.44 lb Caramel/Crystal 120L
0.44 lb CaraRed
0.22 lb Roasted Barley
0.4 oz Galena (US) - 60 min First Wort
1.0 oz Cluster (US) - 30 min Boil
1.0 oz Horizon (US) - 15 min Boil
1.0 oz Perle (US) - 5 min Boil
1.0 oz Horizon (US) - 7 days Dry Hop
1.0 oz Cluster (US) - 7 days Dry Hop
1.0 oz Perle (US) - 7 Days Dry Hop
Wyeast American Ale II
OG - 1.061
FG - 1.016
IBU - 59
SRM - 20
ABV - 6.0%