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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


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


  • 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


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.




review rating
 Reviewed by MacKozi on Tue Jan 10 2017

Do you really pour the just boiled wort into ice? Isn't that bad? Whats the benefit of doing that over a traditional wort cooler?

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.