As Alex Redpath of Full Circle explains here, Rye Member Me is an important beer to him for reasons much more than the quality of the liquid. Here, he shares his recipe and process so you can make it too.

Recipe 

Rye Member Me – Rye IPA

6.4% ABV

SG 1.064

FG 1.012

If amounts are specified, it’s based on a 25L batch size

Malt Bill

72% Extra Pale (Crisp)

15% Rye Malt (Crisp)

5% Crystal Rye (Fawcetts)

5% Dark Munich (Crisp)

3% Chit Malt (Crisp)

Mash – 65c – 60min

Boil – 60 Min

Boil Hops

60min – Pahto (any bittering hop will do) – 25 ibu

Whirlpool – 85c – 20-30min

40g Mosaic

40g Simcoe

40g Chinook

Yeast

US05/WLP001

Dry Hop – 3 days then chill

150g Mosaic

150g Simcoe

Fermentation

Start at 18c, let it free rise to 20c, then after a few days raise to 23.  Dry hop warm, then crash cool for a week if you can. 

Water

For this beer, I went with a more west coast water profile, higher on the sulphate than chloride, to give the beer a crisper bitterness; a ratio of 2:1 should be ideal.

Equipment

You can make spectacular beer in a plastic bucket, you are better off investing in a homemade fermentation fridge and a small co2 set up for reduced oxygen pick up to package into a keg, but this beer will also suit bottle conditioning. 

Clarity

I’d suggest adding finings to this beer to help show off the beautiful colour of the Rye.

Photography: Full Circle Brew Co