Rye Hard

Session IPA
12.50 °P
5.30 %


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Malt g %
Pale Ale 4000 80
Rye Malt 700 14
Cara Blond 300 6
Total grain bill weight 5000g
Water *
Mashing water 15.000 liters
Sparging water 17.000 liters

* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.

Mashing temperature steps
50 min 66.0 °C
15 min 72.0 °C
Boil Time 75 min
Hops & spices
Hop / Spice g α% min
Citra 16g 11.60 60
Citra 4g 11.60 20
Ekuanot 4g 15.30 20
Irish Moss 4g 15
Amarillo 5g 7.40 10
Citra 5g 11.60 10
Ekuanot 5g 14.00 10
Amarillo 10g 7.40 5
Citra 10g 11.60 5
Ekuanot 10g 14.00 5
Amarillo * 20g 7.40 0
Citra * 20g 11.60 0
Ekuanot * 20g 14.00 0

* These hops are added during the cooling of the wort (so called "whirlpool hops"), usually between 90 °C and 70 °C, for 15 - 20 minutes.

Dry hopping
Hop g days
Amarillo 40g 3
Ekuanot 40g 3
Strain Num
BRY-97 1


* Yeast should be rehydrated, according to the directons on the package, if such are given. Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.


Fermentation should take 7 - 10 days (at least two days without activity in the airlock) in the temperature range of the corresponding yeast . If the recipe includes dry hopping, it should be done for the given number of days after the fermentation is complete.


Bottle with 5 - 7g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.

Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.

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