SN Ruthless Rye Clone

[crookedeyeboy]

Anyone tried this? Next up on my long long long list of beers to make:

SN Ruthless Rye Clone

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Boil Size: 44 liters
Boil Gravity: 1.058
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.067
Final Gravity: 1.019
ABV (standard): 6.34%
IBU (tinseth): 48.88
SRM (ebcmorey): 23.98

FERMENTABLES:
9.5 kg - United Kingdom - Maris Otter Pale (82.3%)
1.5 kg - German - Rye (13%)
500 g - United Kingdom - Crystal 70L (4.3%)
50 g - United Kingdom - Chocolate (0.4%)

HOPS:
50 g - Bravo, Type: Leaf/Whole, AA: 17.3, Use: Boil for 60 min, IBU: 48.88

70 g - Chinook, Type: Pellet, AA: 11, Use: Aroma for 0 min
42 g - Amarillo, Type: Pellet, AA: 9.1, Use: Aroma for 0 min
42 g - Columbus, Type: Pellet, AA: 15, Use: Aroma for 0 min

85 g - Citra, Type: Pellet, AA: 14.5, Use: Dry Hop for 7 days
28 g - Columbus, Type: Pellet, AA: 15, Use: Dry Hop for 7 days
56 g - Chinook, Type: Pellet, AA: 11, Use: Dry Hop for 7 days
28 g - Amarillo, Type: Pellet, AA: 9.1, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 75 min, Amount: 26.5 L
Starting Mash Thickness: 2.4 L/kg

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 - 23.89 C
Fermentation Temp: 22 C

TARGET WATER PROFILE:
Profile Name: Bitters and Pale Ales
Ca2: 200
Mg2: 20
Na: 0
Cl: 200
SO4: 300
HCO3: 37

[Jim]

No, but it looks like a hoppy one!

[crookedeyeboy]

I am not a big fan of SN's Pale Ale I find it a little dull these days but I had a bottle of this at the weekend and it was amazing. Very balanced, not that my clone will be!

[Barley Water]

I've only tried it a couple of times and as I recall is was good. I did see some talk on one of the homebrew boards over here saying essentially that the beer would be better with about 30% rye (I think it was Denny if I remember correctly, a big name over here in homebrewing). You should probably give it a whirl first and see how you like it but if you find your first attempt lacking try jacking up the rye. My understanding is that Sierra Nevada wanted to keep the percentage down because the rye caused laudering problems which for a homebrewer would be a very easy fix. I have not personally screwed around with rye myself, I may mess with it a bit this summer if I get around to it (many beers to brew, so little time).

[Morten]

I did a rye IPA a few weeks ago with 10% rye, that bent my mash paddle when doughing in.

I'd wouldn't dare using 30% myself.
Sparging didn't cause problems though.

[alix101]

You want mega Rye in this one... I'd use Rye extract for this element.
Mash the rest , and add the extract to the boil. ..Rye can be an absolute pain but I've heard people doing almost 100% Rye through brew in a bag method.

[masterosouffle]

I would use crystal rye in place of the regular stuff. I make a massive hoppy rye that turns out great, just made the forth batch of it at the weekend, by far the best beer I make.

Recipe here if you're interested http://thecraftbrewer.info/james-recipe ... ble-ryepa/