Wry Smile Rye IPA

Specialty Beer: Rye IPA

Rogue Ales, Newport, OR
Denny Conn, Cascade Brewers Society

Sponsors

Great Western Malt provided by Country Malt Group
Hopunion

Ingredients for 5 U.S. gallons (18.93 L)

11.0 lb (5.0 kg) Great Western Oregon Select malt
3.0 lb (1.4 kg) rye malt
1.25 lb (0.57 kg) 60˚ L crystal malt
0.5 lb (0.23 kg) dextrin malt
0.5 lb (0.23 kg) wheat malt
1.0 oz (28 g) whole Mt. Hood hops, 5.1% a.a. (FWH)
1.25 oz (35 g) whole Columbus, 16% a.a. (60 min)
0.5 oz (14 g) whole Mt. Hood, 5.1% a.a. (30 min)
1.5 oz (42 g) whole Mt. Hood, 5.1% a.a. (0 min)
1.0 oz (28 g) whole Columbus, 16.5% a.a. (dry hop)
1 tsp Irish moss (15 min)
WY1450 PC Denny’s Favorite 50, WY1272, WY1056
Conference batch fermented with Rogue’s Pacman yeast

Directions

Single infusion mash at 153˚ F (67˚ C) for 60 minutes. Ferment at 65˚ F (18˚ C) until finished.

Mini-Mash Version: Substitute 9.25 lb (4.2 kg) pale malt extract for the 12.3 lb (5.6 kg) pale malt. Mash rye, Munich, crystal, and melanoidin malts at 155˚ F (68˚ C) for one hour. Rinse grains, completely dissolve extract, and proceed with boil.

Specifications

Original Specific Gravity: 1.085
Final Specific Gravity: 1.015
ABV (%): 7.9
IBUs: 75
SRM: 12
Boiling Time: 60 min