Having tried a couple of IPAs recently made with some rye & made a few jasmine beers (Ice Pig, Jasmine Pale Ale, IT & Reality Bites) I've really liked, I thought I'd combine the two. Session IPAs are also my favourite style of homebrew beer, so I thought I'd make one ready for New Year.
Mash: 50 mins starting at 66°C and allowed to fall to 63°C.
3.0Kg of Marris Otter pale malt EBC 5
250g pale rye malt EBC 5
150g crystal malt EBC 60
Boil: 45 mins
20g each of Chinook, Centennial & Simcoe 25 mins from the end
30g of each of Chinook, Centennial & Simcoe 10 mins from the end
25g of dried jasmine flowers 10 mins from the end
The wort was chilled in 30 mins to 20°C & cascaded through two colanders into the fermentation vessel containing US-05 taken from a previous brew Fibonacci's Naughty Rabbits. After 48 hours there wasn't a pellicle forming so Mangrove Jack's French Saison yeast was added from another previous brew Quorum Sensing.
40g of each of Chinook, Centennial & Simcoe were dry hopped into the cooled wort.
An OG of 1.040 & FG of 1.010 gives me an alcohol level of around 3.9%. The bitterness is calculated as 168 IBU, but the amount of late & dry hops should mean that the hoppiness dominates any amount of bitterness.
Bottled after 10 days fermenting.
Verdict on bottling: strongly bitter with the stereotypically grapefruit hoppiness of the hops used. Still very hazy & with a subtle jasmine flavour.