By Eric Buist
One of my favorite styles of beer is a Rye IPA. With a hint of spice and a solid hop backbone, these beers offer flavors that aren’t found in the modern IPA marketplace. For years we weren’t able to produce a true Malted Rye due to its smaller size compared to barley, so creating fully SVM Rye IPA was not possible. The product we brought in to help us create these flavors is Triticale - the wheat/rye hybrid.
This recipe takes full advantage of the wheat traits in Triticale, while leaning into a pleasant rye character. Azacca and Strata add a lot of zesty fruit and dank herbs which play perfectly with the spice from the Malted Rye.
Rye IPA
5 Gallon Batch
Malt
10lbs (69%) Talisman True British Ale
2lbs (13.8%) Malted Rye
2lbs (13.8%) Triticale Pale
8oz (3.4%) Triticale C20
Hops
60 Minute - 1oz Centennial - 28 IBU
5 Minute - 2oz Azacca - 19.5 IBU
Whirlpool - 2oz Azacca
Whirlpool - 2oz Strata
Yeast
Imperial Yeast - Flagship (A07) or another California Ale Yeast
Mash at 152 for 75 minutes, boil for 60 minutes.
Ferment in Ale temperature range ~65ºF and feel free to throw in a dry hop if you think it needs it still.
This beer should end up around 1.017 hitting 7.7%.
What does your Rye IPA recipe look like? Any tweaks you would do?
Head to the SVM Store to get your hands on some fresh Triticale and Malted Rye!