How To Brew Rye IPA: Spice, Hops, and Everything Nice

Rye IPAs are another IPA sub-style that was included with Specialty IPAs. The BJCP guidelines in 2015 outlines the overall impressions of the style thusly:

“A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt.

The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt.”

More Than Just For Whiskey

Commonly used in whiskey making, Rye is a vastly overlooked malt that contributes what some speculate to be a spicy flavor.

However, the spice that some perceive to be there might actually be what we associate with caraway seed, especially when we are enjoying rye bread with caraway seed. The perceived taste of rye malt is also earthiness.

No matter if  the perception of rye is either spicy or earth, rye malt adds depth of flavor like not many malts can. Rye malt is a staple to people in Central and Northern Europe. One of the reasons is rye malt is able to grow well in cold climates that exist in those sections of Europe. 

Showcasing Rye Malt

Although rye malt can act well as a supporting malt in a beer recipe, it can take on the lead role as well with styles such as Finnish Sahti and Bavarian Roggenbier. 

The one troublesome attribute about rye malt is the lack of a hull around the grain itself.

The added trouble of a high beta-glucan and protein content makes for slow runoffs and a possibility of a  stuck sparge. Using rice hulls with your grain bill will always give that added insurance 

Style Profile for Rye IPA

Appearance

Rye IPA will range from a medium gold to light amber with reddish hues. Clarity should be clear, unless the beer is dry hopped, then haze will appear.

Head color is white to off-white and should be medium in size with good retention. 

Aroma

The aroma of a Rye IPA will be a clean, low to moderately low malt character. There should be some background notes of pepper/spicy and/or earthy rye character present. Strong hop aroma featuring American or New World hop varieties. 

Flavor

Malt flavor can range from low to medium-low and should be relatively clean with light malty/grainy character and even some light notes of toast and caramel.

The light spice/earthy character should be noticeable. Hop bitterness can range from moderately high to very high. Hop flavors would consist of berry, pine, spicy, floral, citrus, stone, tropical fruit and melon. Finish of the beer should be fairly dry. 

Mouthfeel

Smooth texture with medium to moderately light to medium body. Carbonation can range from medium to moderately high. Very light and smooth alcohol warming is acceptable. Hop astringency should not be harsh. 

Food Pairing

A good Rye IPA can pair well with French onion soup, tomato soup, or pasta salad. Spicy foods such as Indian, Asian, or Mexican can all pair nicely.

The old reliable dishes such as Rueben sandwich, pizza, grilled steak, spicy sausage, chile rellenos, smoked salmon, tacos, jerk chicken, and curry dishes are all great choices to pair. 

Cheese such as blue, smoked gouda, sharp aged cheddar, Rye IPA. Desserts that consist of spice cakes, citrus tart, or spiced rice pudding all pair nicely here too. 

Tips for Brewing your own Rye IPA

Grain

Domestic 2-Row, Pilsner malt, Vienna malt can all individually be the base malts for Rye IPAs. A half pound each of Crystal 40 and 80 will give off that toast flavor.

A quarter pound of victory will give some complexity. 20% of the grist should be rye malt. Rice hulls should be added just to be safe. 

Hops

American hops really should be showcased in this beer. A traditional bittering charge at 60 minutes is a nice place to start with your hop schedule.

Something like Chinook or Simcoe will give the beer a nice bitterness. After bittering hops, the sky’s the limit with how much or little hops you want to add.

Cascade, Citra, Columbus, Centennial, Amarillo is always a good way to start when thinking about the hop schedule. If adding rye to the grain bill, Mosaic makes for a decent choice. 

Hopping with New World hops like Galaxy, Nelson Sauvin or any of your favorite hops from New Zealand or Australia will work here too. Dry hopping is very common with the style and encouraged to extract more hop aroma and flavor in your beer. 

Yeast

A clean fermenting American yeast is encouraged for American IPAs. Wyeast American Ale 1056 or White Labs California Ale WLP001 are two popular strains.

Imperial Yeast also offers A15 Independence, A07 Flagship, and A18 Joystick. Safale US-05 is also the dry yeast strain to be considered.

Rye IPA the By the Numbers

• Color Range: 6 – 14 SRM
• Original Gravity: 1.056 – 1.075 OG
• Final Gravity: 1.008 – 1.014 FG
• IBU Range: 50 – 75
• ABV Range: 5.5 – 8.0%

Rye IPA Recipe

Grain

• 74 %            9 lbs 8oz      2 – Row   
•   8 %            1 lbs             Flaked Rye
•   8 %            1 lb               Rye Malt
•   4 %            10 oz            Caramel 60
•   4 %             8 oz             Carafoam
•   2%              4 oz             Victory

Hops

• 1.00 oz         Mosaic – Boil – 60 min
• 1.00 oz         Simcoe – Boil – 15 min
• 1.00 oz         Mosaic – Boil – 5 min
• 1.00 oz         Simcoe – Boil – Dry Hop
• 1.00 oz         Mosaic – Boil – Dry Hop

Yeast

• 1.0 pkg   California Ale White Labs WLP001

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What is a Rye IPA?

A Rye IPA is a type of beer that integrates rye malt into the traditional IPA (India Pale Ale) recipe. The addition of rye malt imparts a unique spicy or earthy flavor to the beer, distinguishing it from other IPAs.

It’s a blend of the hoppy bitterness characteristic of IPAs with the spicy complexity of rye, resulting in a well-rounded and robust beer.

How does an American Rye Ale differ from other ales?

An American Rye Ale, much like a Rye IPA, incorporates rye malt, which provides a distinct spicy flavor and often a reddish hue to the beer.

Unlike typical ales that primarily use barley malt, the inclusion of rye malt in American Rye Ale introduces a level of complexity in taste and a slightly different texture, making it a unique variant within the ale category.

How is rye malt made for brewing?

The process to make rye malt involves soaking rye grains in water to allow germination, then drying and roasting them to halt the germination process.

This malting process activates enzymes that will later help in converting the starches of the grain into sugars during the brewing process. The degree of roasting can affect the flavor and color of the malt, and subsequently, the beer.

What are the key considerations when formulating a rye pale ale recipe?

When crafting a rye pale ale recipe, it’s important to decide on the ratio of rye malt to other malts, as this will significantly impact the flavor, color, and body of the beer.

Additionally, choosing the right hops to complement the spicy characteristics of rye is crucial. Some brewers also experiment with different yeast strains to achieve a desired balance of flavors and aromas.

What are some recommended food pairings for rye beer?

The unique spicy notes of rye beer pair well with a variety of foods. For instance, the bold flavors in rye beer can complement spicy barbecue, hearty stews, and rich, creamy dishes.

Additionally, the earthiness of rye can provide a nice balance to the sweetness of grilled vegetables or the savoriness of charcuterie. The versatility of rye beer makes it a great companion to many culinary delights.