Rye IPA recipe

Hi there,

For my "Getting away from the in-laws for a day between Christmas and New Years" brew this year I am planning to use the packet of Nelson Sauvin hops I have in the freezer. I've never used actual hops and not pellets before so thought it was a good occasion to try it. And I have never brewed with Rye and I heard the two can go quite well so thats the plan

Here is the recipe:
boil/batch size: 19/15 litres
IBU: 54
ABV: 6.3%

3.25kg pale malt
1kg rye
250g Caramunich III
250g CaraRye
250g Carapils

20g Nelson Sauvin @60
20g Nelson Sauvin @15
30g Nelson Sauvin @ Whirlpool
30g Nelson Sauvin @dry hop (5 days)

(irish moss @15)

Mangrove Jacks M-42 New World Strong Yeast

I took the grain bill from a discussion online of a Beavertown rye IPA and swapped out some Crystal 10 for the carapils, I thought with the two caramel malts already the crystal 10 would not be adding much more?

My main concern is the balance of malt to hops. Worried the rye and sweet malts might overpower. I could use some Sladek or Columbus for the bittering charge and save an extra 20g for whirlpool or dry hop?

Any comments, ideas or advice most welcome. I usually know quite firmly what I want to do but I'm in uncharted territory here.

Cheers!

 

Not a great picture but I brewed a rye IPA based around the ruthless rye IPA recipe I used 1 kg of rye malt . I dropped the bravo bitter charge at the start and added more citra dry hop. It's only 2 weeks in the bottle. The colour looks spot on and the rye gives a nice mouth feel. The hops are not in your face. See how it tastes again next week.

 

Wow, looks like a good one. Keep us updated how it turns out!

I think I'm alright with my grain bill. Its not far off that one. I can't quite make it all out but the main difference is chocolate in place of my cararye. Its the hops I'm worried about, whether 100g of Nelson sauvin will hold its own.

 

Looks like a great recipe. Be careful with the M42, one of my preferred yeasts, it can stink a bit if you stress it, but usually finishes nice and clean. Keep it towards the cooler end of the fermentation range after the head sinks. I've never used caramunich III, but looking at the spec, I'd use a light hand with that. Deffo use something different for bittering, like Magnum, and get the Nelson Sauvin in at the end. They're not delicate like some hops, but, as you suggest, they could be swamped by the richness of you malt bill.
Good luck.

 

https://www.facebook.com/sierraneva...12994977515/10156220233322516/?type=3&theater

 

Brilliant, thanks a lot for the input, I will do just that then! Another option I thought of was to bitter with Sorachi Ace as I have a packet of that that I have no plans for, but it seems a waste....

With regard Caramunich III, I can only generally get Weyermann malts here so for crystal I tend to have either Caramunich II or III as my alternative. Or Caraaroma which is much darker (probably like a crystal 120).