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Black Diamond Imperial Rye IPA

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Black Diamond Imperial Rye IPA

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Beer Style: American IPA (14B)
Recipe Type: extract
Yield: 5 US gallons

American IPA

Description:

this IPA is by far the deepest in flavor and aroma that i have made in a while from the floral and spice notes in the aroma to subtel lemongrass flavor poking throught the hops and none of this gets lost to the 8.4% ABV

Ingredients:

  • 1 Lbs Crystal Rye Malt
  • 6 Lbs Light LME
  • 2 Lbs Amber DME
  • 3 oz. Cascade Hops (bittering) alpha:6.4% beta: 5.9%
  • 1 oz. Willamette Whole Leaf Hops (flavoring) alpha: 5.7% beta 4.3%
  • 1 oz. Cascade Hops (aroma) alpha:6.4% beta: 5.9%
  • 1 oz. Chinook Hops (dry hopping) alpha: 11.7% beta: 3.2%
  • 1 Lbs Light Brown Sugar
  • 3 tsp Irish Moss
  • 2 Lbs Lemon Grass (tops and roots trimmed)
  • 7 Lbs bag of ice
  • 2 tsp Yeast Energizer
  • Wyeast 1056

Additional Instructions

Primary Ferment: 7-8 days
Secondary Ferment: 10-13

Beer Profile

Original Gravity: 1.074
Final Gravity: 1.010
Alcohol by Vol: 8.38%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

In the brew pot with 2 Gal. water add 1 Lbs of Crystal Rye Malt. Steep grain for 15 min at 170f

Remove grains and sparge with 8 cups water.

Bring brew pot to a boil add LME and DME stir until wort returns to a boil

Add 3 oz. Cascade bittering hops and start 60 min boil timer.

With 20 min remaining add Irish Moss

With 10 min remaining add 1 oz. Willamette flavoring hops and Lemon Grass to brew pot.

After 60 min. remove brew pot from heat let stand for 10 min. then add 1 oz. Cascade aroma hops and Light Brown Sugar.

In the primary fermenter add the bag of ice and 2 tsp of Yeast Energizer then pour the wort over the ice to bring wort temp down to70f top off to 5 gal and pitch yeast

Cover and set air-lock in place

Allow for primary fermentation to take place (aprox. 7-8 days)

then rack to secondary fermenter and add 1 oz. Chinook hops (for dry hopping)

Allow another 10-13 days for secondary fermentation.

Move to refrigerator at 40f for 2 days for cold conditioning.

After cold conditioning is complete bottle or keg and condition for another week.

Source:

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review rating
 Reviewed by Paul on Fri Jul 25 2014

2nd time brewing this, absolutely love the lemon grass addition. pungent and assertive flavour with this ale. at over 9% with my second batch, very little alcohol could be detected in both the nose and taste. the lemon grass is definitely there bit not overpowering. great balance. i did an all grain version of this the 2nd time using 1lb of crystal 10L and 1/2lb of crystal 45L, 1/2 lb aromatic malt, 10 lbs of 2row and 5 lbs of pilsner, mashed at 151 as to lighten the body a bit and pitched a whopper of a starter using 2 jars of washed 1098 and one of 1056.

best ale to get ripping drunk off of.

cheers
paul