Recipe of the Week: Denny Conn's Rye IPA

For our third submission I am going with an award winning recipe from a legend in the homebrewing world. Denny is apart of the American Homebrewers Association's Governing Committee, has a Wyeast yeast strain named after him, judges multiple competitions a year, and probably one of the humblest guys around. If you can't get a hold of Denny you are probably doing something wrong, he must be posting on every homebrew forum known to man.

His webpage with great information

(this is where i learned how to build a mashtun)

Next time somebody says "I want to brew a chick beer, with fruit and low hops", tell 'em the Rye IPA was developed specifically to my wife's tastes! Unless a beer has over 70 IBU, she wants nothing to do with it!

Recipe Specifics

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Batch Size (GAL): 5.00

Total Grain (LBS): 16.25

Anticipated OG (starting sugars): 1.073

Anticipated SRM (color): 12.2

Anticipated IBU (bitterness): 75.1

Brewhouse Efficiency (mash efficiency): 73 %

Wort Boil Time: 70 Minutes

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11.00 lbs. Pale Malt(2-row) America

3.00 lbs. Rye Malt America

1.25 lbs. Crystal 60L America

0.50 lbs. Cara-Pils Dextrine Malt

0.50 lbs. Wheat Malt America

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1.00 oz. Mt. Hood    4.90AA        First Wort Hop

1.00 oz. Columbus  17.80AA       60 min.

0.50 oz. Mt. Hood    4.90AA        30 min.

1.50 oz. Mt. Hood    4.90AA        Flameout

1.00 oz. Columbus  15.00AA       Dry Hop

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1.00 Tsp Irish Moss(rehydrate first)  15 Min.(boil)

1.00 Tsp Gypsum                              60 Min.(boil) (boil, not mash)

Yeast

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Wyeast 1450 - Denny's favorite (now available all year)

         *If you cannot find 1450 use Wyeast 1272 or WLP-051

          if you cannot find any of those Wyeast 1056 or WLP-001 work

          ***NO BRITISH YEAST  

Single Infusion Mash @ 153 degrees Fahrenheit for 60 minutes

OG: 1.073 FG: 1.013 IBU: 75.1 SRM: 12.2 Alc by Vol: 7.95%

Rye adds a certain spicey/earth quality to beers, it is not often seen in the commercial beer world but it is gaining popularity. The rye in this recipe works very well with the Mt. Hood and Columbus hops. Take note that Denny has experimented with the recipe to a full extent and this is the final draft. You can make substitutes for the grain/hops/yeast but you are not going to turn out the same beer...it will be good, but trust me...not AS good.

This recipe has been posted multiple times on the internet but some that I have seen are not exactly the same (ex: Brew365)

*via homebrewtalk member Lynux