Die Klutzbrauerei! - Homebrew Recipes and Homebrewing Disasters

Centennial Rye IPA

By: Mark Allen
Style: American IPA
OG: 1.065
FG: 1.012
Recipe Type: Mini-Mash

This is a very rich, spicy IPA with a nice deep amber color and loads of flavor. Great all year around and I always have a variation of this beer on tap.

Ingredients

2 lbs Rye Malt
6 oz Chocolate Rye
8 oz Crystal 90L
6 oz Caramunich
4 oz Biscuit Malt
8 lbs Pale Liquid Malt Extract
2 oz Magnum Hops - Bittering full 60 min of the boil
2 oz Centennial Hops - Flavoring last 15 min of the boil
2 oz Centennial Hops - Aroma last 5 min of the boil
1 oz Centennial Hops - Dry Hope in Secondary
wyeast American Ale II

Procedure

This requires a partial mash. Steep grains in 1.25 gallons of 155F water for 45 min, then mash out with 5 gallons of 175F sparge water. Bring the total volume to 6 gallons in the brew pot and heat to 180F. Add the 8 lbs of extract and bring to boil.
Once boil starts add 2 oz Magnum
After 45 min of boil add 2 oz Centennial
After 55 min of boil add 2 oz Centennial

Ferment

After 5 or 6 days, rack to secondary fermenter and add final oz of Centennial Hops.
Let Ferment out - usually a couple weeks

Notes

This recipe requires a partial mash, so a bit more work is involved to make this beer. Quick rundown, steep the grains in 1.25gal of 155F water for 45 min. Sparge the grain with 5 gal of 175F water at a rate of about a gallon per 12 min.
If you have the equipment and would like to do all grain substitute 12 lbs 2 row for the 8 lbs pale extract.