Skip to main content

Rhinegeist Truth Clone Recipe

Disclaimer: While searching for a good IPA recipe, I discovered the following on a forum online. I am not claiming authorship of the recipe below. If the forum post I read is factual, and I have no reason to think it isn't, this recipe includes input from one of the Rhinegeist brewmasters. That means it probably can produce a beer very close to the original. I plan to brew it at some point to see how it turns out. For now, I'm just documenting and sharing the recipe here.

Update 06/11/2017:  I've actually tweaked the recipe for my equipment and brewed a batch, following as much of the brewmaster's guidance as possible.  You can see the results here.

Ingredients

8.5 pounds of Rahr Pale Malt (67.3%)
2.75 pounds of Golden Promise Malt (19.5%)
12 ounces of Briess Vienna Malt (5.3%)
10 ounces of Carared Malt (4.4%)
8 ounces of Flaked Rye (3.5%)
0.65 ounces of Bravo hops pellets @ 15.0% AA (60 minutes)
0.71 ounces of Centennial hops pellets @ 10% AA (20 minutes)
0.30 ounces of Simcoe hops pellets @ 10% AA (20 minutes)
1.10 ounces of Centennial hops pellets @ 10% AA (10 minutes)
0.25 ounces of Simcoe hops pellets @ 13% AA (10 minutes)
2 ounces of Centennial hops pellets @ 10% AA (0 minutes)
1.5 ounces of Simcoe hops pellets @ 13% AA (0 minutes)
1 ounce of Citra hops pellets @ 12% AA (0 minutes)
2 ounces of Amarillo hops pellets @ 9.2% AA (dry hop 7 days)
1.5 ounces of Simcoe hops pellets @ 13% AA (dry hop 7 days)
1 ounce of Citra hops pellets @ 12% AA (dry hop 7 days)
1 Tbsp. Irish Moss
1.5 Liter starter of San Diego Super Yeast (WLP090)

Notes from the Rhinegeist brewmaster say that they use 20% Golden Promise malt, 2% CaraRed, 4% Flaked Rye, and 5% Vienna and mash at 150F. The brewmaster also says that they hop with 30 IBUs worth of Bravo at 60 minutes, 20 IBUs of a 2:1 mix of Centennial and Simcoe at 20 minutes, and 16 IBUs worth of a 2:1 mixture of Centennial and Simcoe at 10 minutes. At 0 minutes they and Centennial, Simcoe, and Citra then steep for 45 minutes before cooling. They dry hop with Amarillo, Simcoe, and Citra for 7-8 days. They suggest you shoot for a starting gravity of 15 Plato or 1.061 SG, and try to attenuate down to 1.9 Plato or 1.007 SG.

Mash

Mash with 8 gallons of water for 90 minutes @ 150F. Raise to 170F over 7 minutes for mash out.

Boil

Boil for 60 minutes with the hops scheduled as noted above.

Perform a hop stand by turning off the heat but waiting for 45 minutes to cool the wort after the boil.

Fermentation Schedule

Ferment at 65F for 3 days.

Ramp from 65F to 70F over 4 days.

Add dry hops on day 7.

Cold crash with a gelatin addition for 3 days.



Labels:

Comments

Post a Comment

Note that comments to this blog are moderated in order to minimize spam comments and things that might be offensive to readers.

Popular posts from this blog

2022 Batch 01 - St. Gambrinus Spiced Holiday Ale (Kit)

I purchased a St. Gambrinus Spiced Holiday Ale Kit from Great Fermentations in Indianapolis a few weeks ago and decided to get it made today... a tad late for the holidays, but it will give me a good idea if I like the recipe for next Christmas. The kit basically comes as a bag of crushed grain with a packet of Northern Brewer hops.  You supply your own spices and order yeast separately. Ingredients 8.5 pounds Two-Row Brewer's Malt 2 pounds Munich Dark Malt 1 pound Honey Malt 8 ounces Simpsons Dark Crystal Malt 0.5 ounces Northern Brewer hops (60 min.) 0.5 ounces Northern Brewer hops (30 min.) 1 package White Labs Edinburgh Scottish Ale yeast 1 tsp. Irish Moss (15 min.) 0.5 oz. Bitter Orange Peel (10 min.) 2 cinnamon sticks (I used 3) (10 min.) 0.5 tsp. Ground Ginger (10 min.) 0.25 tsp. Allspice (secondary) 0.25 oz. Ground Cardamom (secondary) 0.25 oz. Ground Cinnamon (secondary) 1 Tbsp. pH 5.2 Stabilizer added to mash after grain 6.8 gallons of RO water, treated with: 3 grams Gyps...
Post a Comment
Read more

2021 Batch 1 - Rice Wine made with Yellow Label Angel Yeast

I've become a big fan of the Still It channel on YouTube.  About a month ago, Jesse posted a video about how he made rice wine using nothing more than water, rice, and a purported "magic" yeast from China called Yellow Label Angel Yeast. Perhaps even more amazing was the fact that he was able to make the rice wine without gelatinizing or mashing the rice.  He shows three batches in the video.  One was made by cooking the rice before adding the yeast mixture. Another was made by adding uncooked rice to boiling water.  The last was made by adding uncooked rice to room temperature water.  All three fermented out to roughly the same amount of alcohol in about two weeks. He was amazed by this, as was I. I resolved to buy some of this magical yeast from Aliexpress.com and try it out. In the Still It video, the rice is ground up in the grain mill into smaller chunks to make it easier for the enzymes in the yellow label yeast to convert and ferment.  I'm changin...
Post a Comment
Read more

2022 Batch 02 - Pecan Brandy Mead

I watched an episode of Moonshiners: Master Distiller   late in 2020 where one of the contestants made a Pecan Brandy that he (and the judges) described as being very tasty, like drinking a pecan pie.  I thought that sounded good, and although distilling it into brandy would not be a legal option for me, turning it into a mead would be quite possible and might be good. The recipe as described on the show was pretty simple... honey, water, yeast, and pecans. Ingredients 12 pounds of Wildflower Honey 2 pounds of Pecans, crushed and ground 4 gallons of water, treated with some gypsum 1 tsp. yeast nutrient 1 package of Premier Des Cotes champagne yeast Batch Size: 5.0 gallons (actual and estimated) Original Gravity:  1.090 (actual and estimated) Final Gravity:   0.984 (estimated) Brewing Instructions Bring water to a boil and sterilize wort chiller. Add half the pecans in a muslin bag.  Add the other half, in a different muslin bag, to the fermenter. Gradually add ...
Post a Comment
Read more