Name: Hey, it’s wordplay! No need to spend too much time on this section we hope…

Style: Rye IPA (21B in the 2015 BJCP Style Guide) reflects diversity in the underlying IPA style being recognized as formal categories. The inherent - and bold - hop focus of the base IPA style is not forgotten here, instead it is enhanced in ways that accentuate the unique blend of flavors. Adding a noticeable rye malt backbone to medium dark beer isn’t new; yet when pairing it with hops native to the Pacific Northwest region these spicy notes harmonize and refresh.

Story: Sometimes you can get too much of a good thing. IPAs proliferate and often try to sing the same tune (just louder and louder and cloudier and cloudier!). This IPA takes a turn, a hard left turn to the Pacific Northwest to relish in the flavors of those early hoppy beers we remember that changed our lives…

History of One Lake Brewing Releases:

• Fall 2019

• Summer 2020

• Spring 2022

Ingredients: Basic 2-row American malt makes up the backbone, but a healthy dose of Canadian rye malt along some wheat and crystal malts transform the flavor into something else. Hops use is specific and aggressive using Mt. Hood as the primary with Columbus and Centennial bringing that familiar Pacific Northwest experience home. The yeast we use is one that isn’t too commonly found on the commercial brewing scene - it adds a body and finish to the beer we can’t replicate any other way.

Methods: This is a familiar brew process. Standard mash and boil times, nothing fancy on the hopping other than some whirlpool and dry hop additions.

Recipe Box:

American 2-row malt - 75%
Canadian rye malt - 8-10%
Crystal malt blend with Melanoidin - 10%
Wheat malt - 2-5%

60IBU of 2:1 blend of Mt Hood to Columbus Hops at First Wort
20% of the above charge of 1:1 Amarillo to Mt Hood Hops in the whirlpool
dry hop with 1-2lb/bbl of a 3:1 blend of Centennial and Mt Hood

Ask Denny which yeast (it’s his favorite)

Brewing Method:

Gravity targets:
* OG 1.071, FG 1.014

Adjust water to achieve mash of:
* 5.40pH and 1.7:1 ratio of SO4/Cl

Standard mash thickness
151-153 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
60 minute boil