I have yet to brew a beer with rye, so I put this together in hopes of having something good for my first one. This would also be my first time building a "red" beer so I am hoping my specialty malts are in check, looking for advice on that.
I really enjoy Terrapin's Red Rye 100% Mosaic IPA, although I am trying to make something on my own and not clone it.
5.5 Gallons
SRM: 12.2
Mash @ 150-152
7 lb 12 oz 2-Row (64.25%)
2 lb Rye (16.58%)
1.5 lb Munich II (12.44%)
12 oz Crystal 80L (6.22%)
1 oz Chocolate Malt (0.52%)
60 minute boil:
0.75 oz Warrior (60 min)
1 oz Mosaic (Flameout)
1 oz Citra (Flameout)
1 oz Simcoe (Flameout)
Chill to 160-170F immediately and whirlpool for 30 minutes with:
1 oz Mosaic (Whirlpool)
1 oz Citra (Whirlpool)
Ferment with Wyeast 1056 around 65-66F for 14-16 days.
Near end of fermentation:
1 oz Mosaic (dry hop 5 days)
1 oz Citra (dry hop 5 days)
Rack to dry hop keg:
1 oz Mosaic (3-5 days)
1 oz Citra (3-5 days)
Rack to serving keg and crash cool, gas, serve.
Any thoughts or advice on the recipe, specifically grain bill and hop schedule?
I really enjoy Terrapin's Red Rye 100% Mosaic IPA, although I am trying to make something on my own and not clone it.
5.5 Gallons
SRM: 12.2
Mash @ 150-152
7 lb 12 oz 2-Row (64.25%)
2 lb Rye (16.58%)
1.5 lb Munich II (12.44%)
12 oz Crystal 80L (6.22%)
1 oz Chocolate Malt (0.52%)
60 minute boil:
0.75 oz Warrior (60 min)
1 oz Mosaic (Flameout)
1 oz Citra (Flameout)
1 oz Simcoe (Flameout)
Chill to 160-170F immediately and whirlpool for 30 minutes with:
1 oz Mosaic (Whirlpool)
1 oz Citra (Whirlpool)
Ferment with Wyeast 1056 around 65-66F for 14-16 days.
Near end of fermentation:
1 oz Mosaic (dry hop 5 days)
1 oz Citra (dry hop 5 days)
Rack to dry hop keg:
1 oz Mosaic (3-5 days)
1 oz Citra (3-5 days)
Rack to serving keg and crash cool, gas, serve.
Any thoughts or advice on the recipe, specifically grain bill and hop schedule?