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I love red rye ipas. Tons of hop character with a bite. I looked up the malt bill Sierra Nevada’s red rye ipa on their website when I was building my recipe for this beer. It had a bit of chocolate malt – didn’t say how much, but sounded interesting – for the record, “a bit” is less than I used. Long story short I made a great black ipa. Really enjoyed drinking it. Wish it was what I intended to make.

Notable milestone of this beer is that I used a site glass purged with CO2 to dryhop this beer and avoid oxidizing it. Worked great! The aromatics of this beer were very satisfying.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What would I do differently if I make this beer again?
* Less chocolate malt so that the beer turns out red instead of black.