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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


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