All Grain Belgian Rye IPA HomeBrew Recipe
Profile: HomeBrew recipe for a pale copper colored Belgian Rye IPA. Aromas of passion fruit, mango, red berries, light citrus, and fruity Belgian yeast. Medium-bodied with a moderate malt sweetness, notes of spicy rye malt, and vibrant fruity hop flavors. Dry finish with high hop bitterness. Dry hopped with Mosaic hops.
12 lbs Pale 2-row
2.5 lbs Rye Malt
1 lb Munich Light
8 oz. Carapils
8 oz. Crystal Rye
4 oz. Crystal 60
1 oz. Magnum 14%a, 60 minutes
1 oz. Citra 11%a, 30 minutes
1 oz. Mosaic 13%a, 15 minutes
1 oz. Citra 11%%a, at 5 minutes
Dry Hops: 1 oz. Mosaic
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 65-68 degrees.
Rack to keg or secondary and age for 6 weeks. Add dry hops for the last 10 days.