Briess Recipe Database

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  • Rye-Rye Imperial IPA

    Briess Rye malt and Caramel Rye malt are a perfect wight to add a subtle depth of flavor against the 8 ounces of hops in the Double IPA. At 8% ABV and 98 IBUs, this big beer is surprisingly well balanced with beautiful Galaxy hop aroma.

    Type: Ale

    Style: India Pale Ale

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Team


    Quantity Ingredient Comment Malt Style
    14 lbs Brewers Malt
    1 lb Rye Malt
    1 lb Caramel Rye Malt
    1 oz Centennial Hops (10.0% AAU)
    3 oz Citra® Hops (12.0% AAU)
    4 oz Galaxy™ Hops (13.0% AAU)
    2 packs WLP051 California V Ale Yeast
    1 capsule Seyvomyces Yeast Nutrient


    1. Bring 5.3 gallons of water to 166°F.
    2. Mash grains at 153°F for 1 hour.
    3. Heat 4.2 gallons of 180°F sparge water in a kettle.
    4. Sparge and collect 6 gallons in kettle; bring to boil.
    5. Add 1 oz Centennial hops.
    6. After 50 minutes ad 3 oz Citra® hops and yeast nutrient.
    7. After 8 more minutes add Galaxy™ hops.
    8. Boil 2 more minutes and turn heat off.
    9. Cool beer to 70°F. Transfer to fermenter.
    10. Pitch a pack of White Labs WLP051 California V Ale Yeast.

    Primary Fermentation: 2 weeks at 66°F-70°F.

    Secondary Fermentation: 2 weeks at 66°F-70°F.

    Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP051 yeast for 3-4 weeks.

    Original Gravity: 1.080

    Final Gravity: 1.020

    Alcohol by Weight:

    Alcohol by Volume: 8.0%

    IBU: 98

    Color: 14