Saturday, October 4, 2008


Updated 11/06 - So good...wouldn't change this recipe except maybe to get the right rye/wheat grain. Dry kegging definitely not necessary.

Updated 10/23 - Kegged, tastes great, no time for dry hopping. Not sure I'd want to do it, the hop/rye nose is so nice right now.

Denny Conn apparently makes a mean Rye IPA. Given the hops that aren't surviving my freezer too well, and the shop being out of two ingredients, mine's a little different from his recipe:

Batch #23
R.I.P. Ale (Based on Denny's RIPA)
--11 lbs American 2-row Pale Malt
--3 lbs Flaked Rye (Denny calls for rye malt)
--1.25 lbs Crystal 60L
--0.5 lbs CaraPils
--0.5 lbs American White Wheat Malt (Denny calls for flaked wheat)
--1 lb Rice Hulls (Phil at Los Altos MoreBeer's suggestion)
--1 oz Mt Hood 5.2%AA (1st wort hop, 60min)
--1 oz Columbus 12.2%AA (60min)
--0.5 oz Mt Hood 5.2% AA (30min)
--1 oz Glacier 6.0%AA (20min)*
--1.5 oz Willamette 4.6%AA (2min)*
--1.5 oz Mt Hood 5.2%AA (1min)
--1 oz Columbus (dry hop 3 days)**
--1 tab whirlfloc (15min)
Yeast: White Labs California (WLP001), 1.25L starter
OG: 1.066
FG: 1.012
ABV: 7%
IBU: 60-65

Mash at 154F for 60 minutes, mash out for 10 minutes at 168F. I collected 6.25 gallons of wort and ended with just over 5 gallons. Again, my efficiency is not great. Add Mt Hood hops during lauter (1st wort hopping), bring to boil, add hops as scheduled, whirlfloc at 15 minutes. Chill, pitch yeast.

*My additions
**Changed my mind and left this one out.

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