Rye IPA Recipe
 
 
 
 
 
  Instructions:  
  Put Grains in grain bag or muslin bag. Put 2.5 gallons of RO water along with gypsum in brew pot and heat to 165 degrees. Turn off heat and add grain bag. (Do not add grains to water above 165 degrees.) Hold temperature at 152 degrees stirring grain bag gently from time to time. Leave pot uncovered during this time. After 45 minutes, add 3 tsp Amylase enzyme and raise temperture 160 degrees and hold for 10 minutes. Remove grain bag and let drain. Do Not Squeeze grain Bag! Rinse grains by slowly pouring 2 cups of HOT tap water over top of grain bag. Discard grains. Add 1/2 gallons of water, or 2.5 gallons if you are doing a 5 gallon boil. Add Malt extracts and bring to boil. Make note of the time in which your boil starts, add 1 oz of the Magnum Hops. Make sure your boil is a calm boil. Do not boil too hard. Boil 30 minutes and add 1/2 Oz. of Magnum Hops and 1/2 oz of Saaz Hops.Boil 20 more minutes. Now add the other 1/2 oz of Magnum and the other 1/2 oz of Saaz along with Irish moss. Boil for a final 10 minutes. Cool wort to 80 degrees or colder and pitch yeast. Ferment 10 days at 68 - 72 degrees. You may go from primary to secondary after 6 days and leave in secondary 7 days or until FG is 1.016 - 1.018.  
 
 
  #1194 Hammered Rye-PA w/ Wyeast Activator
$49.23
  Shipping add $2.00 more for cold pack on Liquid Yeast
 
  Hammered Rye-PA with SAFALE S-04 yeast
$44.43
  Add a Muslin Grain Bag (NOT INCLUDED)
$1.49
  #1904 One Shot Priming Sugar (5 OZ)
$.79
 
Does Not Include Amylase Enzyme
   
 
Rye Beer, Pure Liquid Bread.
Rye Beer Recipes... BREWERS CONNECTION