Codename : Westfort Ryetirement IPA
When a friend asked me if I was going to do a special batch of beer for my retirement, I was inspired to do a series of beers. All of which will rely heavily on rye malt, paving the way for the “clever” naming scheme. As I was researching IPA styles in the last year, I discovered the Rye IPA.
- 1 lb 12 oz Pearl pale malt (2.8L)
- 4 oz Rye malt (3.5L)
- 2 oz Caramel malt (30L)
- 1 oz Rye malt (3.5L)
- 0.3 oz Black malt (450L)
- 0.20 oz Citra hops at 30 minutes
- 3 oz white sugar at 20 minutes
- 0.20 oz Citra hops at 15 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.20 oz Citra hops at 10 minutes
- 0.20 oz Citra hops at 5 minutes
- 0.20 oz Citra hops at 0 minutes
- 3 ml Nottingham dry yeast
BJCP Style : Rye IPA
Anticipated ABV : 6,8%
Anticipated IBU : 70
Anticipated SRM : 10
Pre-boil SG : 1.043
Original SG : 1.063
Target SG : 1,011
Brewhouse (in)efficiency : 69%
- If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
- Prepare 6.2L strike water, 122F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Raise the temperature to 145F, set the timer for 30 minutes.
- Raise the temperature to 158F, set the timer for 30 minutes.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, sugar and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool dark place for primary fermentation for 14-21 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 4 weeks.
- Gravity measurements, 1.042 & 1.063. This will give an anticipated ABV 6.7%.
Brew day : 13-April-2023
Bottling day :