Recipe of the week, brewday 3/28 edition

ct home brew extract beer recipe homebrew recipe ipa palisade hops palisades rye

We post a recipe of the week in the store every week -- these become the recipes we brew in our intro class. It seemed silly to keep these to ourselves, so here's the recipe. We'll do this every week! Questions, comments are always welcome.

This week, we've got a featured hop based IPA: Palisades. The hop has a nice almost peachy fruit quality with some earthy and a gentle bright note. Against the small amount of crystal grains this beer is going to showcase nicely when fermented pretty dry. Fruity will be the main component, bitter to balance. Oh...and rye! Rye brings a bit of fruity note and spice, with loads of mouth-filling texture. Spice and fruit in an IPA, without adding either. 

Recipe of the Week

Palisadian Rye


Original Gravity: 1.052 – 1.054 Final Gravity 1.008- 1.010

IBUs: 37

Color: Golden

Batch Size : 5 gallons



6.6 lbs


½ lb

Pale 2-Row Malt

½ lb

Flaked Rye

½ lb

Crystal 80L







Schedule of Kettle Additions

60 min

½ oz Summit


15 min

1.5 oz Palisade


5 min

½ oz Palisade


0 min

1 oz Palisade


Dry Hop

1 oz Palisade




Bring 1.5 gallons of water up to 160F and turn off heat source.

Place crushed grains in a muslin bag and steep for 35 minutes at 155’f.

Remove grains letting the liquid drain back into the pot for a moment (do not squeeze!) and dispose of them.

Add additional water to the kettle to bring volume to 2.5 gallons and begin heating. Dissolve the LME as the water approaches a boil.

Once the LME is thoroughly dissolved and the kettle is up to a boil, make the first hop addition and follow the schedule above.

Once the boil is complete, chill the wort to 68˚F – 72˚F and add to fermenter.

  • Top off volume in fermenter to 5 gallons with clean, cool water.

  • Ferment with US-05 yeast



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