Rip City Rye {Extract}.

Written by the hubs,

With this recipe I set out to make a hoppy rye ale similar to an IPA or a heavily hopped pale ale. I used 2 pounds of rye malt in the steeping grains for this extract batch because I really wanted to get that sharp edge that rye can give a beer. The color turned out to be a nice clear amber and the beer was quite effervescent at bottling. This was also the first time I used the Whitelabs California V ale yeast. When I created the recipe I originally wanted to use the classic Whitelabs California Ale yeast, but the local home brew store was out so I went with the California V. It turned out really well as the California V imparts a sweet tangy flavor that went well with the sharpness of the rye malt and the fruity/citrus flavor form the Centennial hops. Two other interesting things I learned about the yeast is that it puts off an almost sulfur type odor during fermentation. The wife kept thinking I was crop dusting (farting) in the closest where the beer was fermenting. I blamed it on the beer. Not sure she believed me until I had her put her nose up to the ferm lock. Don’t worry though, the odor does not make it into the actual flavor of the beer. The other interesting thing about this yeast was that it fermented for a pretty long time. It had a few days of furious bubbling then it settled in for the long haul and was still active going into the third week. All said and done the beer turned out great. Wife’s happy with it and she wants to replicate it using our new all grain set up.

Steeping Grains & Extract

6 lbs Light Malt Extract

2 lbs Rye Malt

1 lb Crystal 15L

5 oz CaraPils/Dextrine

5 oz Flaked Wheat

Hop & Adjunct Schedule

1 oz Centennial @ 60 min

1 oz Centennial @ 30 min

.5 oz Centennial @ 15 min + 1 tsp Irish Moss

.5 oz Centennial @ 5 min


Whitelabs California V Ale – Pitched at 68 to 70 degree

Fermented in the primary for 20 days at around 66 degrees. Transferred to secondary for another 10 days to clear

Drink it up!

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Filed under Beer, Fermentation and Yeast

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