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Rye Ipa Recipe Critique Needed
  • jlwjlw
    Posts: 16,417
    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Rye IPA
    Brewer: Le Freak
    Asst Brewer:
    Style: American IPA
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 6.93 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal
    Bottling Volume: 5.00 gal
    Estimated OG: 1.064 SG
    Estimated Color: 13.7 SRM
    Estimated IBU: 74.2 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.5 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 75.0 %
    1 lbs 12.0 oz Rye, Flaked (2.0 SRM) Grain 2 14.6 %
    4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 4 2.1 %
    1 lbs Caramel Wheat Malt (46.0 SRM) Grain 3 8.3 %
    1.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 5 55.5 IBUs
    0.25 oz Cascade [5.50 %] - Boil 40.0 min Hop 6 4.1 IBUs
    0.50 oz Cascade [5.50 %] - Boil 20.0 min Hop 7 5.7 IBUs
    2.00 oz Centennial [10.00 %] - Boil 2.0 min Hop 9 5.8 IBUs
    2.00 oz Cascade [5.50 %] - Boil 2.0 min Hop 8 3.2 IBUs
    2.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 11 0.0 IBUs
    2.00 oz Centennial [10.00 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs
    1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 12 lbs
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 16.60 qt of water at 164.1 F 150.0 F 60 min

    Sparge: Batch sparge with 2 steps (0.88gal, 3.59gal) of 168.0 F water
    Notes:
  • FuzzyFuzzy
    Posts: 46,890
    that looks really good. have you used the chocolate rye before and if so, what does that taste like compared to chocolate malt from barley?
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    also, i think citra or amarillo wouldn't be out of place in there either. ;)
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    I have not used the chocolate rye before and it just seemed to fit. I agree on the citra and amarillo. i was trying to use what I have in my freezer. I went back and forth on throwing a bunch of citra in there as a late addition and dry hop. I could always throw it in there.
  • FuzzyFuzzy
    Posts: 46,890
    jlw said:

    I have not used the chocolate rye before and it just seemed to fit. I agree on the citra and amarillo. i was trying to use what I have in my freezer. I went back and forth on throwing a bunch of citra in there as a late addition and dry hop. I could always throw it in there.



    i probably would.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417

    jlw said:

    I have not used the chocolate rye before and it just seemed to fit. I agree on the citra and amarillo. i was trying to use what I have in my freezer. I went back and forth on throwing a bunch of citra in there as a late addition and dry hop. I could always throw it in there.



    i probably would.


    Okl so would you substitute one of the other hops for citra or just add it in on top?
  • jlwjlw
    Posts: 16,417
    btw, what the heck is this chocolate rye going to do from a taste perspective? I only added it becuse i learned through research SN uses some chocolate in their recipe.
  • ThymThym
    Posts: 103,796
    i've not used rye in any of my beers so i can't say the difference between chocolate malt and chocolate rye, but i would assume it will fit right in with this malt bill. It sounds good. I agree with only adding a bit of the chocolate as it can be pretty potent. Used like this i think you will get a bit of richness in the color and a hint of chocolate flavor. yum.

    I'm not so sure about the citra, I think of it as being very bright and fruity and i think it could clash with the earthy rye flavors. But that's just my gut reaction. I would actully dry hop with something a bit more grassy.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    In the freezer I have:

    Columbus whole leaf
    Magnum
    Chinook
    Cascades
    Centennial
  • ThymThym
    Posts: 103,796
    jlw said:

    btw, what the heck is this chocolate rye going to do from a taste perspective? I only added it becuse i learned through research SN uses some chocolate in their recipe.



    I assume it's just like chocolate roasted barley, just made with rye. So it is chocolate brown, and results in dark chocolate flavors (almost bakers chocolate type flavors). In your case dark chocolate with a bit of rye ;)
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    The SN Ruthless Rye is pretty freaking good so I think it will be good. It just seemed on the surface to be out of place.
  • ThymThym
    Posts: 103,796
    jlw said:

    In the freezer I have:

    Columbus whole leaf
    Magnum
    Chinook
    Cascades
    Centennial



    Saaz or Goldings would be my reccomendation, but given what you have, probably Chinook or Centennial.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,890
    Lakewood said:

    i've not used rye in any of my beers so i can't say the difference between chocolate malt and chocolate rye, but i would assume it will fit right in with this malt bill. It sounds good. I agree with only adding a bit of the chocolate as it can be pretty potent. Used like this i think you will get a bit of richness in the color and a hint of chocolate flavor. yum.

    I'm not so sure about the citra, I think of it as being very bright and fruity and i think it could clash with the earthy rye flavors. But that's just my gut reaction. I would actully dry hop with something a bit more grassy.



    founder's red's rye pa uses amarillo as a late addition and dry hop. it's a great beer. the citrusy tones don't clash at all with the rye, it goes great together.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417


    founder's red's rye pa uses amarillo as a late addition and dry hop. it's a great beer. the citrusy tones don't clash at all with the rye, it goes great together.

    I'm willing to substitute something else in. Question now is to I sub or just add to the other hops with either the citra or amarillo?
  • FuzzyFuzzy
    Posts: 46,890
    jlw said:



    founder's red's rye pa uses amarillo as a late addition and dry hop. it's a great beer. the citrusy tones don't clash at all with the rye, it goes great together.

    I'm willing to substitute something else in. Question now is to I sub or just add to the other hops with either the citra or amarillo?

    i'm not much of a hop head, so i'm not really sure what would be better. if it were me, i would sub either the citra or amarillo for some of the cascade, but not all. i have no idea what amounts, though.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,796

    Lakewood said:

    i've not used rye in any of my beers so i can't say the difference between chocolate malt and chocolate rye, but i would assume it will fit right in with this malt bill. It sounds good. I agree with only adding a bit of the chocolate as it can be pretty potent. Used like this i think you will get a bit of richness in the color and a hint of chocolate flavor. yum.

    I'm not so sure about the citra, I think of it as being very bright and fruity and i think it could clash with the earthy rye flavors. But that's just my gut reaction. I would actully dry hop with something a bit more grassy.



    founder's red's rye pa uses amarillo as a late addition and dry hop. it's a great beer. the citrusy tones don't clash at all with the rye, it goes great together.


    i've not had founders. I'll have to check it out
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    Founders is freaking awesome
  • scoobscoob
    Posts: 16,617
    I love my Smoked RyePA, it is by far my favorite rye beer I have made, the spiciness from the rye goes very well with the citrus hops as stated above, adding some home smoked malt to the mix was a home-run in my book.

    I am going to steal your recipe and add it to my list...
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    I just realized I posted the smoked RyePA recipe on here a while back, I need to keep track of these things!!
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,417
    Bump
  • jlwjlw
    Posts: 16,417
    Brewing this beer on Saturday. Need one final piece of advice before I place an order.

    I want to sub in Amarillo and Citra for some of the Cascade in the late addition and the dry hop.

    For the late addition I think I am going to drop the cascade to .5 oz and add in 1.5 of either Citra or Amarillo just not sure which.

    For the dry hop I am thinking about removing the cascade and adding an ounce each of citra and amarillo.

    Or should I just make this a hop bomb and add citra and amarillo in on top of all the other hops.

    Amt Name Type # %/IBU
    9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 75.0 %
    1 lbs 12.0 oz Rye, Flaked (2.0 SRM) Grain 2 14.6 %
    4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 4 2.1 %
    1 lbs Caramel Wheat Malt (46.0 SRM) Grain 3 8.3 %
    1.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 5 55.5 IBUs
    0.25 oz Cascade [5.50 %] - Boil 40.0 min Hop 6 4.1 IBUs
    0.50 oz Cascade [5.50 %] - Boil 20.0 min Hop 7 5.7 IBUs
    2.00 oz Centennial [10.00 %] - Boil 2.0 min Hop 9 5.8 IBUs
    2.00 oz Cascade [5.50 %] - Boil 2.0 min Hop 8 3.2 IBUs
    2.00 oz Cascade [5.50 %] - Dry Hop 14.0 Days Hop 11 0.0 IBUs
    2.00 oz Centennial [10.00 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs
    1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -

  • frydogbrewsfrydogbrews
    Posts: 44,679
    hop bomb.
    silly question
  • FuzzyFuzzy
    Posts: 46,890

    hop bomb.
    silly question



    don't do it!
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    i wouldn't drown the rye character in hops
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417

    i wouldn't drown the rye character in hops



    That's kind what I was worried about.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    if you do it right, it won't drown it out but compliment it. i mean it mainly gives it a crispy/spicy hint to the beer, which goes great with loads of citra and cascade