Rye IPA Made with Red Shed

Let the unique flavour of rye be the counterbalance to the hop charge in your next IPA!

Vital Statistics:

ABV: 6.15% SRM: 9 IBU: 50 OG: 1.060 FG: 1.013

Ingredients:

*Optional – dry hop with any combination of the hops above at a rate of 500g/hL post fermentation

Yeast: Escarpment Vermont Ale

Strike Water Temperature: 70°C

Water Profile: Edinburgh (Malty Ale)

Mash Rest Temperature: 64°C

Mash pH: 5.4

Brewing Process:

Mash:

• Heat strike water to 70°C.
• Add all malt and brewing salts to strike water.
• Mash in at a temperature of 64°C.
• Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
• Hold the mash at 64°C for 60 minutes.
• Mash out by raising the temperature to 78°C for 10 minutes.

Sparge:

• Sparge the mash with water acidified to a pH between 5.2 and 5.7.

Boil:

• Bring the collected wort to a boil.
• Add bittering hops (Simcoe) at the 60 minutes remaining in the boil.
• Add flavouring hops (Amarillo, Motueka, and Simcoe) at the 15 minutes remaining in the boil.
• Add Yeastex and Whirlfloc at 10 minutes.
• Add aroma hops (Amarillo and Motueka) in the whirlpool.

Cooling:

• After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.

Fermentation:

• Transfer the cooled wort to the fermenter.
• Aerate the wort by shaking or using an aeration stone.
• Pitch Vermont Ale yeast at a temperature of 19°C.
• Ferment at a temperature of 21°C.
• Monitor fermentation (*optional dry hop at any point during fermentation) until the final gravity is consistent for 3 days.
• Cold crash beer to 0°C and condition for 1-2 weeks.
• Dump yeast.
• Once fermentation is complete, proceed to canning, bottling or kegging.
• Carb to 2.6 – 2.8 volumes of CO2