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Rye IPA Made with Red Shed

Rye IPA Made with Red Shed

Let the unique flavour of rye be the counterbalance to the hop charge in your next IPA!

Vital Statistics:

ABV: 6.15% SRM: 9 IBU: 50 OG: 1.060 FG: 1.013

Ingredients:

 

Malt

19L Batch

10hL Batch

Brewhouse Efficiency: 75%

Brewhouse Efficiency: 85%

Volume of Mash Water: 16.3L 

Volume of Mash Water: 758 hL

Amount in KG

Amount in KG

Parkland Pale (60%) – Red Shed

3.05

141.6

Rye (15%) – Red Shed

1.04

48.4

Wheat Malt (15%) - Red Shed

0.79

36.7

Amber (10%) – Red Shed

0.56

25.9

 

 

 

Hops

Addition Time

IBU

19L Batch

10hL Batch

Amount in KG

Amount in KG

Simcoe

60 Minutes

14

0.01

0.53

Amarillo

15 Minutes

5

0.01

0.52

Motueka

15 Minutes

3.7

0.01

0.55

Simcoe

15 Minutes

13.9

0.02

1

Amarillo

Whirlpool

0.9

0.03

2

Motueka

Whirlpool

14

0.04

2.1

*Optional – dry hop with any combination of the hops above at a rate of 500g/hL post fermentation

 

Yeast: Escarpment Vermont Ale

Strike Water Temperature: 70°C

Water Profile: Edinburgh (Malty Ale)

Mash Rest Temperature: 64°C

Mash pH: 5.4

 

Brewing Process:

 

Mash:

  • Heat strike water to 70°C.
  • Add all malt and brewing salts to strike water.
  • Mash in at a temperature of 64°C.
  • Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
  • Hold the mash at 64°C for 60 minutes.
  • Mash out by raising the temperature to 78°C for 10 minutes.

  

Sparge:

  • Sparge the mash with water acidified to a pH between 5.2 and 5.7.

 

Boil:

  • Bring the collected wort to a boil.
  • Add bittering hops (Simcoe) at the 60 minutes remaining in the boil.
  • Add flavouring hops (Amarillo, Motueka, and Simcoe) at the 15 minutes remaining in the boil.
  • Add Yeastex and Whirlfloc at 10 minutes.
  • Add aroma hops (Amarillo and Motueka) in the whirlpool.

 

Cooling:

  • After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.

 

Fermentation:

  • Transfer the cooled wort to the fermenter.
  • Aerate the wort by shaking or using an aeration stone.
  • Pitch Vermont Ale yeast at a temperature of 19°C.
  • Ferment at a temperature of 21°C.
  • Monitor fermentation (*optional dry hop at any point during fermentation) until the final gravity is consistent for 3 days.
  • Cold crash beer to 0°C and condition for 1-2 weeks.
  • Dump yeast.
  • Once fermentation is complete, proceed to canning, bottling or kegging.
  • Carb to 2.6 – 2.8 volumes of CO2
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