Wanted to get out of my IPA rut so what better way then to make a rye IPA. Recipe based on Ruthless Rye only difference is used Magnum instead of Bravo. Also forgot to get 1.6 oz of Chocolate so it will be a tad paler. Using the San Diego Super Yeast. Used it on the last beer and it went completely nuts. Was bummed I wasn’t prepared to wash for reuse – there was literally 2 inches of beautiful white yeast in the cake on the bottom.

5 gallons

Estimated OG: 1.060
Estimated FG: 1.014
Estimated Color: 10 SRM
Estimated IBU: 57 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 6.1%

Grain
11 lbs 4.0 oz Pale Malt (2 Row) US  87.6 %
13 oz Rye Malt 6.4 %
10.8 oz Caramel 40L 5.3 %
1.6 oz Chocolate 0.8 %

Schedule
14.00 g Magnum [14.00 %] – Boil 60.0 min 23.2 IBUs
24.00 g Magnum [14.00 %] – Boil 15.0 min 19.8 IBUs
24.00 g Chinook [13.00 %] – Boil 5.0 min 7.4 IBUs
20.00 g  Magnum [14.00 %] – Boil 5.0 min 6.6 IBUs
28.00 g  Chinook [13.00 %] – Dry Hop 7.0 Days 0.0 IBUs
28.00 g  Citra [12.00 %] – Dry Hop 7.0 Days 0.0 IBUs

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water no additions
Half Ventura water(high bicarbonates and sulfates)
Mash in 5 gallons 164F and let stabilize to 152F for 75 min
Mash out 168F
Batch Sparge 3.25 gallons 180F

Yeast
San Diego Super Yeast