Help with a Rye IPA

[danapsimer]

I am going to brew this on Sunday. I just want to get some feedback on it. I replaced 7 lbs of Briess pale 2-row with Maris Otter and halved the Citra additions and replaced that with the same amount of Cascade. I think this should give me a slightly more complex malt character as well as a less one-dimensional hop character. What do you think?

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Belle's Back Talk IPA
Brewer: Dana H. P'Simer
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.074 SG
Estimated Color: 8.3 SRM
Estimated IBU: 64.6 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 85.8 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 53.8 %
4 lbs Briess 2-Row Brewer's Malt (2.0 SRM) Grain 2 30.8 %
1 lbs Rye Malt (4.7 SRM) Grain 3 7.7 %
8.0 oz Cara Rye (66.0 SRM) Grain 4 3.8 %
8.0 oz Carafoam (2.0 SRM) Grain 5 3.8 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 6 42.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 4.4 IBUs
0.50 oz Citra [12.00 %] - Boil 15.0 min Hop 8 9.7 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 1.8 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 10 3.9 IBUs
0.50 oz Cascade [5.50 %] - Boil 2.0 min Hop 11 0.8 IBUs
0.50 oz Citra [12.00 %] - Boil 2.0 min Hop 12 1.7 IBUs
1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.0 pkg Northwest Ale (Wyeast Labs #1332) [124.2 Yeast 15 -
1.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 16 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 14.0 Days Hop 17 0.0 IBUs


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.25 qt of water at 157.9 F 148.0 F 75 min
Mash Out Add 10.40 qt of water at 207.6 F 168.0 F 10 min

Sparge: Fly sparge with 2.12 gal water at 168.0 F
Notes:
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0 min Hop additions to be added once wort reaches 185 deg F. Allow to step for 5 minutes and continue cooling.

Created with BeerSmith 2 - http://www.beersmith.com
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[uwmgdman]

Overall I like the recipe--looks like a tasty beer. If possible, I would suggest upping your rye to maybe 2 lbs or even more if you enjoy rye flavor. At least to my palate I have a hard time picking out the flavor of 1 lb in a stronger IPA. I might like rye more than most, I have a ryePA recipe that I'm very happy with and I use 25% of gravity points from rye (half rye malt and half flaked rye).

 

[danapsimer]

I might like rye more than most, I have a ryePA recipe that I'm very happy with and I use 25% of gravity points from rye (half rye malt and half flaked rye).

Do you use rice hulls to avoid a stuck mash. I have never experienced a stuck mash but the description of Rye in BeerSmith's database mentions that using over 20% can result in stuck mashes due to the high starch content.

 

[uwmgdman]

Yeah, when doing 25% rye I use 1 lb of rice hulls. Not sure that is necessary, but I figure it's a cheap insurance policy and I've had no problems with a stuck mash.