I said that I would get a recipe up for this beer, and I finally have. The idea behind this beer is to get a Rye IPA that is high in gravity and that can take on the flavors or a used whiskey barrel in a positive way. The recipe is pretty simple until you get to the hops, I went a little crazy there.
- 11 lbs. 2-row (I used Rahr)
- 3.33 lbs Rye malt
- 1 lb Crystal 40
- 1 lb Table sugar
- 1 oz Magnum @ 60 min (14.5% AA)
- 1/2 oz each of Amarillo (8.5% AA), Citra (12% AA), and Simcoe (13% AA) @ 20 mins
- 1/2 oz each of Amarillo (8.5% AA), Citra (12% AA), and Simcoe (13% AA) @ 10 mins
- Dry hop with Chinook (13% AA) for last three days of aging
This is by far the craziest that I have ever gone with hops. Never before have I used five different hops in a beer, let along hops that have such high alpha acids. The expected stats for the beer can be seen below:
- OG: 1.084
- FG: 1.021
- ABV: 8.35%
- IBUs: 104
While I know that IBUs over 100 cannot be tasted, I hope that the power and mix of hops adds a nice complexity to the beer. I do not want the whiskey flavor or oak flaovr to be starts in this beer, but rather compliments to an already solid beer. This one is aging now and will be for a bit, but I’ll let you know when it’s ready to go.