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Recipe: Goat’s Beard Rye IPA
Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.
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After some trial and error, I was able to simplify this recipe a bit, but it’s still on the “complicated” end of the spectrum—at least as far as my recipes go. It’s worth it. This combination of ingredients—the grist and the hops—mesh really well together.
For more on brewing this style, see Make Your Best Rye IPA.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.059
FG: 1.014
IBUs: 61
ABV: 6.1%
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After some trial and error, I was able to simplify this recipe a bit, but it’s still on the “complicated” end of the spectrum—at least as far as my recipes go. It’s worth it. This combination of ingredients—the grist and the hops—mesh really well together.
For more on brewing this style, see Make Your Best Rye IPA.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.059
FG: 1.014
IBUs: 61
ABV: 6.1%
[PAYWALL]
MALT/GRAIN BILL
4 lb (1.8 kg) rye malt
4 lb (1.8 kg) pilsner
3 lb (1.4 kg) Vienna
8 oz (227 g) British medium crystal (45°L)
8 oz (227 g) British dark crystal (90°L)
8 oz (227 g) rice hulls
4 oz (113 g) Victory
HOPS SCHEDULE
0.75 oz (21 g) Magnum at 60 minutes [32 IBUs]
1 oz (28 g) Amarillo at 10 minutes [11 IBUs]
1 oz (28 g) Northern Brewer at 10 minutes [10 IBUs]
2 oz (57 g) Amarillo at flameout/whirlpool [8 IBUs]
1 oz (28 g) Amarillo at dry hop
YEAST
Wyeast 1007 German Ale
DIRECTIONS
Mill the grains, mix in the rice hulls, and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling to 180°F (82°C) if possible; add whirlpool hops and allow 15 minutes to steep. Chill to about 67°F (19°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C) for 7–10 days, then add dry hops and allow the temperature to rise to 70°F (21°C) over the next 4 days. When fermentation is complete and gravity has stabilized, crash to 35°F (2°C), package, and carbonate to about 2.5 volumes of CO2.
