IBRIPA (Imperial Black Rye IPA) Homebrew Recipe

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Recipe for the homebrew Chip & Dawson were seen sipping on during the brew session of Chop & Brew – Episode 10: Boat Bitter. Thanks to Michael Dawson for sharing the recipe.

IBRIPA (Imperial Black Rye IPA)
5 gal, All-Grain
Target OG 1.071 (adjust grist for your own efficiency)
Est. FG 1.012
60 IBU / 28 SRM

Grist (single-infusion mash at 147F)
9 lbs 6 oz Rahr 2 Row pale
1 lb 8 oz flaked rye
6 oz Blackprinz or Dehusked Carafa III
6 oz Midnight Wheat or Chocolate Wheat
2 oz Crystal 40
2 oz Crystal 120

Other Fermentables
1 lb table sugar (add @ end of boil)

Hops
4 mL HopShot @ 60 min (or equiv. bittering hops to ~30 IBU)
0.75 oz Citra (12% AA [whole leaf]) & Amarillo (9.5% AA [whole leaf]) @ 30 min
0.75 oz Citra & Amarillo @ 15 min
0.75 oz Citra & Amarillo – 20 min hop stand after shutdown

Ferment with Wyeast 1968 London ESB at 66F, use a diacetyl rest

2.5 oz Citra & Amarillo – dry hop 6 days

(All Citra/Amarillo additions are a 50/50 blend – I used whole hops)

Brewing partial-mash sylte?
Reduce Rahr 2 Row to 1 lb, other grains stay same; add 6 lbs Gold DME to boil

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18 Comments

  1. Pingback: Chop & Brew – Episode 10: Boat Bitter | Chop & Brew

  2. Nice recipe, going to try brew this one sometime soon. How did you mash this one? Single step @ 151*F (66 *C)? And what color and IBU has the final beer?

    Cheers,

    etn82

  3. Tony

    Really great to see MD in that episode. Loving this podcast, thanks.

    I’m brewing this next weekend. Just wondering about the table sugar. Does it add something that dextrose wouldn’t?

    • Dawson says:
      Table sugar vs. dextrose = sucrose vs. glucose. My understanding is that Trappist and Belgian brewers use either or both.
      Functionally they’re equivalent (ppg, fermentability, usage rate) so I’d just use whatever’s more accessible and cheaper.

    • Paynes has spoken as well:

      I won’t get too into the organic chemistry but Table Sugar (Sucrose) and Dextrose (Glucose) are very easily metabolized by yeast since they have relatively simplistic molecular structures. The difference being table sugar (sucrose) is a disaccharide meaning it is made up of two simple sugars compounds, and in this instance Sucrose is composed of Glucose and Fructose.

      Dextrose on the other hand is a monosaccharide meaning it is made up of a single sugar compound, Glucose. The only real difference how yeast behaves in the presence of these two is that the yeast needs to create the enzyme Invertase to split the complex disaccharide Sucrose down into two more manageable monosaccharides before it metabolizes them. This step sounds a little complicated but it appears relatively simple and natural for the yeast to conduct.

      I guess more important than what Table Sugar and Dextrose add is what they don’t add to the mix, “Body”. Body comes from proteins, more complex carbohydrates like maltodextrins maltotriose and numerous other unfermentable compounds, all of which are absent in these two sugars. So to circumnavigate the globe and return back to Dawson’s point, this lack of body does ensure a more “digestible” well attenuated drier beverage.

      With that being said having a digestible wort is a very cool way to look at it as well. It would seem having a digestible yeast for the wort would go hand in hand with a well digestible beer.

  4. jkingery79

    Quick question on this recipe. If i was going to do all extract, would I change over to all gold DME? This is assuming that I would still do late extract additions.

    • You could certainly. But Gold LME or DME actually has a decent percentage of Caramel in the mix as well. If you want a much more straight forward lighter color and body, consider a Pils LME or DME. That’s how I generally roll. Just a thought. Good luck!

  5. mangy17

    Hey C&Bers, any reviews on this recipe? Seems like a good one to brew while it’s still winter.

    • James, I personally had a great time with Dawson tasting his beer. It is solid. I also remember someone weighing in on Facebook or Twitter saying they had made it and it was a hit. FWIW. I would brew it if you thinking about it. It is sort of like Wookiee Jack if that helps at all.

      • mangy17

        Thanks Chip! Another friend here in Korea brewed it and absolutely loved it, too. We can’t exactly match all the ingredients but we’re close enough.

  6. Chugly

    Almost there, I’ve brewed a English Pale Ale, then a Oatmeal Stout, and last but not least then IBRIPA

    • Chugly

      All using WLP-013 London Ale. first two are out of the Brewing Classics Styles book. Third no brainer where I got it from. I love IPAs and Rye beers why not both in one beer Yummy! Thanks for sharing can’t wait to brew it, will be about 3 weeks from now. I will let you know how it turns out.

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