So I recently brewed up this recipe. When I went to the LHBS to get the grain, the guy there somehow knew, just from the grain bill, that I was making an IPA. Since finding and loving IPAs, I had always liked them for the hops, and I had thought this was what classed them as IPA.
So what is it about the grain bill that makes this an IPA? Or more generally, what makes an IPA? Is it the grains? The hops? Both?
Here is the recipe copied and pasted from: http://www.homebrewtalk.com/f70/rye-pale-ale-86481/:
All-Grain - Rye Pale Ale
Recipe Type: All Grain
Yeast Starter: No
Batch Size (Gallons): 5.00
Original Gravity: 1.052
Final Gravity: 1.004
Boiling Time (Minutes): 60
Color: 10.2 Primary Fermentation
(# of Days & Temp): 14 Days at 65F
Tasting Notes: Balance of spice from the Rye and Malt sweetness.
This beer is the only beer i have consistently on tap. I have brewed it about 10 times now and think i have perfected it, although i still tweak it to experiment.
Grains 5lbs Marris Otter (3.0 SRM)
1.5lb Munich Malt (20.0 SRM)
1.5lb Flaked Rye (2.0 SRM) 1lb Honey Malt (25.0 SRM)
0.5lb Cara-pils (2.0 SRM)
0.50oz Summit (16.50%) - 60min
0.50oz Centennial (8.60%) - 15min
0.50oz Centennial (8.60%) - 5min
Mash at 154 F for 60min
I ferment for 2 weeks in the Primary then keg. Keg is usually tapped about one month from the time brewed.
FG listed is my measured FG, but anticipated FG from Beersmith is 1.012.
Hops can be substituted freely. I'v done Summit only, Cascade only, Centennial and Cascades, etc. Any hop with a citrus flavor will mesh perfectly.