DC's Rye IPA - All-Grain Recipe

Big Brew 2005

Recipe by Denny Conn

O.G.: 1.073
F.G.: 1.013
IBU: 68

11 lbs. Pale Malt (2-row)
3 lbs. Rye Malt
1.25 lbs. Crystal 60L
0.5 lbs. Cara-Pils Dextrine Malt
0.5 lbs. Wheat Malt

1.0 oz. Mt. Hood, 4.9% Alpha Acid, First Wort Hop
1.0 oz. Columbus, 17.8% Alpha Acid, 60 min.
0.5 oz. Mt. Hood, 4.9% Alpha Acid, 30 min.
1.5 oz. Mt. Hood, 4.9% Alpha Acid, 0 min.
1.0 oz. Columbus, 17.8% Alpha Acid, Dry Hop

1.0 oz. Columbus, 17.8% Alpha Acid, Dry Hop in keg (optional)

Wyeast 2450PC Denny's Favorite 50, Wyeast 1272 American Ale Yeast II, or Wyeast 1056 American Ale (in order of preference)

1 tsp. Gypsum (add to the boil, not the mash)
1 tsp. Irish Moss

Mash grains at 153o F for 60 minutes. Mash out at 170o F and sparge with water hot enough to get your grain bed to170o F . Collect enough run off to end up with 5 gallons after a 70-minute boil. Add first wort hops and gypsum and bring to a boil. Boil for 10 minutes then add second hop addition. Boil 30 minutes more and add next hop addition. Boil 20 minutes more then add Irish moss. After a 70-minute boil, turn off burner and add 1.5 oz. of Mt. Hood hops. Chill to below 65o F, transfer to fermenter, pitch yeast and aerate well. Ferment at 62-65o F until fermentation is complete. Rack to secondary fermenter with dry hops and age for 1-2 weeks. Bottle with 5 oz. of corn or table sugar for approximately 2.75 volumes of CO2. If you are kegging, force carbonate.  Optionally, another ounce of Columbus dry hops may be added to the keg.