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Sierra Nevada Ruthless Rye IPA
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jan 14, 2013 4:43 pm    Post subject: Sierra Nevada Ruthless Rye IPA Reply with quote


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Testimonials:

"Two words.... "Holy effing shiite"... (okay three words)... This is the new favorite of everything I've brewed so far... IPA fans absolutely love this beer... so much flavor... absolutely delicious. I've had the Ruthless Rye before but don't remember it being anywhere NEAR this good. This will be one of those that I try and keep on tap. Thanks for sharing the recipe!" - Jerz

----------

Some commercial brewers are what I'd call "homebrewer friendly" and love to provide information about their beers. Sierra Nevada is one such brewery that has provided recipes and/or ingredients for some of their beers to homebrewers. I love them for this because up here in the beer wasteland we call Canada, none of their products are available for purchase locally so I have to make my own.

Sierra Nevada Ruthless Rye is an IPA brewed with rye. It is a new spring seasonal that recently replaced their existing beer called 'Glissade' (a maibock), now discontinued.

So what's it taste like? To quote Sierra Nevada:

Quote:
Rugged and resilient, rye has been a staple grain for ages and its spicy black pepper-like flavor has been prized by distillers and brewers for centuries. Rye thrives in the harshest conditions and comes to life in Ruthless, a spicy and rugged IPA with fruity, citrus and herbal hop notes balanced with the dry spiciness of the rye, making the beer aggressive yet comforting to bolster against whatever the winter winds may bring.

This is a perfect spring IPA: Not overly heavy or bitter (55 IBU) and a reasonable alcohol level (6.6% ABV). With the rye making up only 13% of the grist, the peppery/spicy flavours are not what I would call over the top. It is subtle and balanced. If you'd prefer more of a rye punch, try increasing the amount of rye to 20-25% by lowering the 2-row and keeping the other specialty malt percentages the same.

Rye Malt:


Like wheat, rye is a huskless grain which can cause stuck sparges on some brewing setups if it is used in large quantities as the natural filter bed normally created by the husks is reduced. If stuck sparges are an issue on your setup, consider adding 0.25 to 0.5 lbs of rice hulls to the mash if you increase the amount of rye. If using our Electric Brewery setup, rice hulls are not required (more information).

This beer makes use of proprietary experimental hops at flame-out and dry hopping that are simply not available to homebrewers (yet!). They are said to be similar to a blend of Columbus and Amarillo so these have been used as substitutions. These work as they compliment the spiciness of the rye extremely well.

New to some brewers may be the concept of First Wort Hopping (FWH) mentioned in this recipe. This is a process where hops are added to the boil kettle as the wort is being sparged from the mash/lauter tun. Why is this done? To quote How to Brew:

Quote:
As the boil tun fills with wort (which may take a half hour or longer), the hops steep in the hot wort and release their volatile oils and resins. The aromatic oils are normally insoluble and tend to evaporate to a large degree during the boil. By letting the hops steep in the wort prior to the boil, the oils have more time to oxidize to more soluble compounds and a greater percentage are retained during the boil.

A blind tasting among professional German brewers determined that the use of FWH resulted in a more refined hop aroma, a more uniform bitterness (i.e. no harsh tones), and a more harmonious beer overall compared to an identical beer produced without FWH.

Sierra Nevada's Bill Manley has been quoted as saying that this beer has more hop oils than any beer they have ever made except for Hoptimum Imperial IPA. I imagine one of the reasons is the First Wort Hopping which allows more hop oils to stay behind.

If you have gotten into the practice of skimming off the thick foam ('foop') that forms as you heat to boiling, you'll have to skip doing this here otherwise you'll be pulling out some of the hops early.

I brewed this beer for the first time on December 28, 2012. Brew up a batch and let me know how you like it!

JULY 2013 UPDATE: This recipe won third place at an American IPA brewing competition organized by my local homebrew club. Complete details here. (Our Green Flash West Coast IPA placed first!).

Interested in seeing what we're brewing right now? Follow our Instagram feed for pictures and videos of our brewing activities as they happen.

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Sierra Nevada Ruthless Rye IPA (batch #151)

Size: 12.0 US gal (post-boil)
Mash Efficiency: 95%
Attenuation: 80.6%
Calories: 206 kcal per 12.0 fl oz
Original Gravity: 1.062 (1.056 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Color: 12.3 (6.0 - 15.0)
Alcohol: 6.6% (5.5% - 7.5%)
Bitterness: 55 (40.0 - 70.0)

Ingredients:
17.7 lb Domestic 2-Row Malt (80.4%)
2.9 lb Rye Malt (13.2%)
1.3 lb Crystal Malt 75-80L (5.9%)
0.1 lb Chocolate Malt (0.5%)
2.5 oz Bravo Hops (14%) - added first wort*, boiled 60 min (54.6 IBU)
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
2.5 oz Chinook Hops (11.4%) - added during boil, boiled 0 min
1.5 oz Amarillo Hops (10.1%) - added during boil, boiled 0 min
1.5 oz Columbus Hops (12.3%) - added during boil, boiled 0 min
36 g Fermentis Safale US-05 dry yeast
3.0 oz Citra Hops (11.1%) - added dry to secondary fermenter
1.0 oz Columbus Hops (12.3%) - added dry to secondary fermenter
2.0 oz Chinook Hops (11.4%) - added dry to secondary fermenter
1.0 oz Amarillo Hops (8.2%) - added dry to secondary fermenter

*First wort hops are added to the boil kettle while you're sparging (before the wort is boiled). For IBU calculations, first wort hopping is said to be similar to a 20 minute addition.

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=109, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
For complete details on how to adjust your water, refer to our step by step Water Adjustments guide.
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 5-7 days.
Rack to CO2 purged brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale
White Labs WLP-001 California Ale

You'll need to use 5 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. Also see the stirplate/starter equipment I use.

For complete brewing instructions, see our Brew Day: Step by Step guide.

Brew yourself a batch today and let us know how you like it! Enjoy!

Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!

SEE OUR OTHER RECIPES »

Kal

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Last edited by kal on Sun Aug 05, 2018 10:18 pm; edited 33 times in total
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huaco



Joined: 05 Apr 2012
Posts: 1508
Location: Burleson Texas


PostLink    Posted: Mon Jan 14, 2013 9:27 pm    Post subject: Reply with quote

Thank you for this! I actually just drank my first Ruthless Rye last night. It was VERY good. I do believe I will be brewing this one.

Edit: Are you starting with RO water in all these recipes for standardization?
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jan 14, 2013 9:45 pm    Post subject: Reply with quote

huaco wrote:
Edit: Are you starting with RO water in all these recipes for standardization?

No. Lucky for me, my tap water is extremely soft so I can make just about anything I want with it without problems.
My starting water is: Ca=9, Mg=2, Na=16, Cl=6, S04=27 (Ottawa Canada)

Kal

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huaco



Joined: 05 Apr 2012
Posts: 1508
Location: Burleson Texas


PostLink    Posted: Mon Jan 14, 2013 9:50 pm    Post subject: Reply with quote

Yeah... Keep braggin' My water is in the 390's total hardness! I may build up some RO for this batch. This truly is an amazing beer.
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Likwid



Joined: 25 Oct 2011
Posts: 43



PostLink    Posted: Sun Apr 28, 2013 11:30 pm    Post subject: Reply with quote

I made this as my 2nd batch on the system. I did not understand my efficiency was so high that it came out much stronger then it should have been (seems like an odd issue?). Either way it still came out great. Next time I can reduce the grain bill to get more on target.

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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Apr 29, 2013 12:24 pm    Post subject: Reply with quote

Likwid wrote:
I did not understand my efficiency was so high that it came out much stronger then it should have been (seems like an odd issue?).

It usually takes a few batches to learn the ins and outs of a new system and figure out your efficiencies before you start making consistent beers.

Post all your numbers if you like (grain amounts, gravity, etc.) and we can see if there's anything odd about it. Maybe you mis-calculated the grain amount?

Kal

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Likwid



Joined: 25 Oct 2011
Posts: 43



PostLink    Posted: Mon Apr 29, 2013 1:00 pm    Post subject: Reply with quote

It was to much grain. This is a late picture I have already done batches and 3 and 4 hitting the numbers I aimed for. I went from calculating my mash efficiency from 85% to 95% and now I tend to hit my number each time.
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cbk



Joined: 25 Apr 2013
Posts: 1
Location: Rochester, NY


PostLink    Posted: Tue May 07, 2013 1:16 pm    Post subject: Reply with quote

I always look forward to the release of this beer from SN. Have a 5 gallon system scaled down but just like Kal"s. Have brewed about 20 batches on my system and have it dialed in. Do not get 95% like Kal but do get 85% consistently. Did this recipe following Kal"s procedures and water profile and must say that this beer came out quite close to the real deal. Thanks for the recipe and the only other thing I want to say is this. Kal, if you happen to read this my only complaint is this. You need to post more recipes!
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Tue May 07, 2013 2:45 pm    Post subject: Reply with quote

cbk wrote:
Thanks for the recipe and the only other thing I want to say is this. Kal, if you happen to read this my only complaint is this. You need to post more recipes!

Agreed! Wink

The biggest issue is that I don't just want to post "anything"... I've only posted about 1/3 of the stuff I've made because I have slight tweaks or changes I wanted to try out with some of them to try and get them as good as I can before I list them here.

The other thing is that I want to give some information or a reason behind each of the recipes and that takes work. The internet's full of so many of what I'd call mediocre recipes since anyone can post anything. Most do not contain any information about what makes it special, why they like it, how good it is, and so forth. I don't want to fall into that pit. There are websites where thousands of people each post dozens of recipes with little to no information about them. Some are not even anywhere near the style the say they are. I don't understand the value of that at all. How's someone supposed to pick out the "good" ones? If you know how to do that, you know how to create the recipe yourself already.

<Sorry - that was a bit of a rant, wasn't it? I do intend on posting more recipes as I make them and tweak them!>

Kal

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Last edited by kal on Thu Sep 19, 2013 12:55 am; edited 1 time in total
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jclavel



Joined: 14 Aug 2012
Posts: 20



PostLink    Posted: Sun Jun 09, 2013 6:45 pm    Post subject: Reply with quote

Kegging this today. I finished a few points high, so I need to consider calibrating my temp probes. Regardless, the massive hop flavor overshadows a couple gravity points. I'm drinking a pint now(flat) and it is magical...good stuff.

Thanks Kal!
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jun 10, 2013 1:04 pm    Post subject: Reply with quote

Enjoy! Let us know how you like it after it's carb'ed up and chilled.

Kal

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jclavel



Joined: 14 Aug 2012
Posts: 20



PostLink    Posted: Fri Jun 14, 2013 12:26 pm    Post subject: Reply with quote

kal wrote:
Enjoy! Let us know how you like it after it's carb'ed up and chilled.

Kal


Actually since I cold crashed it prior to kegging, it was already chilled. It's carbonated already Thumbs Up

I drank a couple of glasses last night and it was delicious. Very resiny and assertive bittering and the aroma and hop flavor is very close to the original on-tap version. Truly a satisfying beer. I think that I may mash 1 degree higher next time as a matter of personal preference.

Thanks again Kal!
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Fri Jun 14, 2013 12:33 pm    Post subject: Reply with quote

jclavel wrote:
I drank a couple of glasses last night and it was delicious. Very resiny and assertive bittering and the aroma and hop flavor is very close to the original on-tap version. Truly a satisfying beer.


Excellent! Glad to hear. One of these days I'll have to travell to find this on tap somewhere and try for myself ...

Kal

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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Tue Jul 30, 2013 5:26 pm    Post subject: Reply with quote

JULY 2013 UPDATE: This recipe won third place at an American IPA brewing competition organized by my local homebrew club. Complete details here. (The Green Flash West Coast IPA placed first).

Kal

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Jerz



Joined: 17 Nov 2013
Posts: 191
Location: Suwanee, Georgia

Drinking: Centennial IPA, Oktoberfest, Dry Stout...

Working on: Kolsch, Rye IPA


PostLink    Posted: Tue Jul 01, 2014 9:07 pm    Post subject: Reply with quote

I'll be brewing this next... probably Friday... Thanks for posting!
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mmmmmm... beer....
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Jerz



Joined: 17 Nov 2013
Posts: 191
Location: Suwanee, Georgia

Drinking: Centennial IPA, Oktoberfest, Dry Stout...

Working on: Kolsch, Rye IPA


PostLink    Posted: Tue Aug 19, 2014 6:24 pm    Post subject: Reply with quote

Two words.... "Holy effing shiite"... (okay three words)... This is the new favorite of everything I've brewed so far... IPA fans absolutely love this beer... so much flavor... absolutely delicious. I've had the Ruthless Rye before but don't remember it being anywhere NEAR this good. This will be one of those that I try and keep on tap. Thanks for sharing the recipe!
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pg



Joined: 23 Dec 2012
Posts: 19
Location: San Antonio, TX


PostLink    Posted: Mon Jul 27, 2015 2:19 am    Post subject: Reply with quote

Is there any special milling practices for the rye malt or can I crush on the same gap setting as normal malted barley?
thanks,
-pg
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9511
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, English IPA, Russian Imperial Stout, Black Butte Porter, Saison

Working on: Kölsch


PostLink    Posted: Mon Jul 27, 2015 2:51 am    Post subject: Reply with quote

I keep the same gap. Works fine. Happy brewing!

Kal

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pg



Joined: 23 Dec 2012
Posts: 19
Location: San Antonio, TX


PostLink    Posted: Mon Jul 27, 2015 5:08 am    Post subject: Reply with quote

Thanks, Kal!
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SD Endorf



Joined: 24 Apr 2015
Posts: 81



PostLink    Posted: Mon Nov 02, 2015 3:53 pm    Post subject: Reply with quote

I appreciate you posting your water profiles. Starting from RO water makes this particularly valuable.
You have - "Water treated with brewing salts to: Ca=109, Mg=18, Na=16, Cl=50, S04=279 "

If I treat my RO water (start water 20 gallons):
Gypsum - 28 g.
Cal Chloride - 5 g.
Epsom - 14 g.

I end up with:
Ca=111, Mg=18, Na=12, Cl=46, S04=279

I've never added this much salts in any recipe, ever. Shocked

Kal, can you please hold my hand and confirm 14 grams of Epsom won't make me go blind?
Seriously, as you've developed this recipe, I'd just like you to confirm these numbers.
Thanks!
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