Smoke N Rye IPA HomeBrewers Recipe & Guide

Smoke N Rye IPA HomeBrewers Recipe & Guide

Smoke N Rye IPA - 6.7%
Specialty IPA
Author: David Heath
Type: All Grain
Batch Size : 19 L / 5 US Liquid Gallons

IBU : 70 (Tinseth)
BU/GU : 1.11
Colour : 37 EBC

Pre-Boil Gravity : 1.055
Original Gravity : 1.063
Final Gravity : 1.012

Boil Time : 30 min

Mash Profile

67°C/153°F - 60 min - Temperature
75°C/167°F - 10 min - Temperature

Fermentables
2.67 kg/ 5.88 lbs - Pilsner Malt (50%)
1.28 kg/ 2.82 lbs -Munich Light (24%)
801 g/ 1.76 lbs - Smoked Malt (15%)
267 g/ 0.58 lbs - Wheat Malt, Pale (5%)
214 g/ 0.47 lbs - Caramel Rye/ Rye Malt (4%)
107 g/ 0.23 lbs - Carafa Special III 1400 EBC (2%)

Hops (310 g)
30 min - Chinook - (21.3 IBU)
15 min - Centennial - (15 IBU)
10 min - Centennial - (12 IBU)
5 min - Centennial - (7 IBU)

Hop Stand
15 min hopstand @ 80°C/ 176°F
Centennial - (11.1 IBU)

Dry Hops
3 days - 100 g - Centennial

Yeast
1 pkg - Omega Lutra Kveik
Ferment at 20C for regular fermentation , leave in FV for 1 week
Ferment at 30C for pressure at 10-12 PSI, leave in FV for 1 week
Channel links:-

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae

[f.lapointe]

I did this recipe in January...with us-05 yeast and a final gavity at 1.004 (8% abv).. it revealed to be one of my best winter warmer ever. Thank you David

[Aan]

Hi David Thanks yet again for your lovely beer recipe.
First on my list, stil is Fruit Bomb triple IPA, just got the last ingredients, now I just need time.
Thanks for all your work and kindness to sheer all your knowledge, It shall and will not be forgotten.

[alanman]

Super interesting concept, love this! Always learning something from your videos and recipes. Many thanks.

[LeckereRezepte-yummy-recipes]

Yummy! The last time I made a homebrew was decades ago in school in my biology class. Looks like I have to catch up a littlebit ... 😂 Best regards from Germany and always happy brewings! 🌷

[PartyTimeBrewing]

Looks so good! Love the details you go into for the recipe and processes. Well done! Cheers!

[beeroquoisnation]

As we have come to expect, very well done Sir.

[Kveiksmithdaryl]

Really interesting video! I've tasted a few smoked beers and I'm not 100% convinced on the style but perhaps I've not tried the right one yet!

[kutepoff]

Привет из России! Смотрю и подписан на ваш канал. Очень хороший рецепт!
Я сам варю разные сорта пива и ваши рассказы мне очень помогают. Спасибо вам.

[troymcvinish]

Hi David, thanks for your amazing recipes i have followed most of yours and they have turned out great! i have followed this one exactly as you have described using lutra at 30c under 12 psi, dry hopped on day 2, cold crashed on day 4 and kegged on day 6, been in the keg for 4 days, at the moment it has quite an astringent taste to it, just wondering if youve had this? Or will this eventually disapear? Thankyou!

[wollewolfram]

Very interesting. I have wondered what you can do with rye and smoked malts. This looks really exciting. As per your suggestion, i have removed the top plate of my brewzilla 65, and stir the mash a couple of times during the first 10 minutes. The result is a much higher and consistent efficiency, and also all my pumpflow goes through the mash and nothing through the central pipe.

[jayd]

Hi, thanks for the great video. I was just curious, do u add salts to both the mash and sparge water? Do you use RO water?

[paulb]

I literally just made this exact beer yesterday minus the smoked malt!

[dominicklanzo]

Looked awesome as usual !!!! On keglands original bowtie, did you do the same with that as you with the Digital gauge version. Or did you run a tube out of that one into some sanitizer? I was always afraid it would build too much pressure and blow with that one that wouldn’t release any.

[garagebrewingsince]

Good Morning. Watching here too. Cheers 🍺🍺🍺🇧🇷🇧🇷🇧🇷

[lassehurri]

Hi David, I was planning to try this recipe as I was ordering hops and malts etc. for the beers of the coming summer. Unfortunately I miscalculated the amount of Centennial needed for this and your next generation NEIPA. Now the stock of Centennial is out from the stores I typically order from. Galaxy would be available and by alpha acid-% would save the situation as I'm out 130g of Centennial at 9.6% vs could get 100g Galaxy at 15%. I calculated that 65g of Galaxy would bring the hopstand IBU of 11.1 and then I could use 35 g of it and 56 g Centennial for dry hops. Or would you use only Centennial here with smoked malt and replace some of the Centennial with Galaxy in the next gen. NEIPA?

[Pygou]

Hello David if you can't use fermentation with pressure can I just let the beer ferment for 2 weeks simply by letting the beer in the tank ?

[danielmartins]

Hi David, thanks a lot for this amazing recipe. I'm looking forward to trying it. I was just wondering : how do you remove the hop bags after the 3 days of contact time ? Using a sanitized mashing rake and flushing CO2 ? Best regards from France.

[xuedalong]

I'm considering adding my dry hops (citra cryo) straight into the fermentor at pitch time because 1) i'm lazy 2) I've had problems with oxidation on my past few batches - any perceived problems with doing this? I'll be fermenting quick with Lutra at 32 degrees under pressure.

[wollewolfram]

The only smoked malt I could find was Simpsons very heavily peated malt 60 - 80 ppm. Do you have any idea if I should use less of this compared to what you used? Thanks.

[mpc]

I'm brewing this now - under 12psi of pressure. It's been almost 24 hours since I pitched and I'm about 8 points away from expected FG. OK to start the dry hop or still wait until I'm 48 hours (2 days per video) to start the dry hop?