All-Grain Kits? - Page 3

**Dude** · 03-19-2006, 01:58 PM

Quote:

Originally Posted by Maestro Brewsmith

Finally, someone has learned how to use the "Search" feature around here.

"hop rod rye" is a bugger to find though because the search function only accepts four letters or more in each word. In words 3 leters or less, sometimes putting an asterisk after the word can help.

This WAS a good find though.

Now if someone can find the pics of Janx's set up, I'll be REALLY impressed. If I'm not mistaken, he had some chickens in one of the pics.

Lounge Lizard · 03-19-2006, 07:46 PM

Quote:

Originally Posted by Dude

"hop rod rye" is a bugger to find though because the search function only accepts four letters or more in each word. In words 3 leters or less, sometimes putting an asterisk after the word can help.

This WAS a good find though.

Now if someone can find the pics of Janx's set up, I'll be REALLY impressed. If I'm not mistaken, he had some chickens in one of the pics.

I was trying to convert the recipe you posted for me to an extract with grain version. The Recipator site didn't have rye malt and some of the hops listed as options, so I was searching Google for an extract version. That way, I wouldn't have to bug you guys to convert the one you posted.

Anyway, Google turned it right up. Use Google and see if you can find them chickens!

Lounge Lizard · 03-19-2006, 09:04 PM

Well crapola... my LHBS doesn't carry rye malt or flaked rye! The guy says that in the last ten years, only two or three people have wanted it. Then he offers to order me some, and he can't even order rye malt, only the flaked rye. Oh well... Looks like I'll have to order the goods for the recipe online....

I tried to tell him how popular Hop Rod Rye was with some people. I guess it isn't here in Texas...

**Dude** · 04-21-2006, 05:33 PM

Quote:

Originally Posted by Dude

"
Now if someone can find the pics of Janx's set up, I'll be REALLY impressed. If I'm not mistaken, he had some chickens in one of the pics.

So where are those chickens Janx?

steelerguy · 12-24-2009, 09:28 PM

Just thought I would give this thread a bump...it deserves it! I brewed an slightly modified version of it:

57% 10.5 lbs. American Two-row Pale
19% 3.5 lbs. Rye Malt
8% 1.5 lbs. Rye, Flaked
8% 1.5 lbs. American Munich
4% .75 lbs. American CaraPils
4% .75 lbs. American Wheat

18.5 lbs. total

Batch size: 6.0 gallons

Original Gravity
1.079
Final Gravity
1.021
Color
8° SRM
Mash Efficiency
75%

hops
use time oz variety
Boil 60 mins 1.25 Tomahawk 14.2%
Boil 30 mins 1.0 Centennial 9.0%
Boil 1 min 1.75 Tomahawk 14.2%
Dry hop 7 days 1.0 Amarillo 8.0%
Dry hop 7 days 1.0 Centennial 9.0%
Boil: 6.5 avg gallons for 60 minutes

Bitterness
17.8 HBU
92.6 IBU

My OG was a bit higher than the original as was my IBU. I used a nice big starter so I also ended up a bit drier than the calculator indicated. I left out the Black Patent malt which really did lighten it up. Turned it into an Imperial IPA with rye and it was really excellent. If you enjoy and aggressively hopped beer that delivers a punch either of this recipes (or the original!) is great.

Brewsmith · 12-24-2009, 09:34 PM

Quote:

Originally Posted by Dude

Quote:

Originally Posted by Maestro Brewsmith
Finally, someone has learned how to use the "Search" feature around here.

Who else remembers the great name upgrade of '06?

steelerguy · 12-24-2009, 11:29 PM

Quote:

Originally Posted by Brewsmith

Who else remembers the great name upgrade of '06?

Is this similar to the Great Vowel Shift? (of the 15th to 18th centuries)

jloxton · 02-10-2010, 01:48 PM

Has anyone tried the extract option? Love to hear how it worked out. I am looking to give this a go myself. A question: I am assuming that the extract recipe is a full boil with all extract added at beginning of the boil, since it doesn't specify. Is this correct?

Thanks!

Jason

PA49erFan21 · 10-09-2011, 01:12 AM

Older thread but had a question about the OG I calculated and a comment about the Hop Rod Rye recipe I quoted below from this thread.

Quote:

Originally Posted by DeRoux's Broux

Pretty cool Janx!

Here's the Hop Rod Rye for all that trouble!

Hop Rod Rye clone(Bear Republic Brewing Co.)
5 gallons/19L, all-grain
OG=1.072 FG=1.017
IBU=84 SRM=17 ABV=7.2%

Ingredients
8.75 lbs. 2-row pale malt
2.5 lbs. rye malt
1.25 lbs. flaked rye
1.15 lbs. Munich malt
0.625 lbs. wheat malt
0.625 lbs. CaraPils malt
1.75 oz. black malt
10.4 AAU Tomahawk hops (60 mins)
(0.74 oz/21 g of 14% Alpha acids)
4.73 AAU Centennial hops (30 mins)
(0.43 oz/12 g of 11% alpha acids)
24.3 AAU Tomahawk hops (0 mins)
(1.7 oz/49 g of 14% alpha acids)
0.75 oz Amarillo hops (dry hop)
1.0 oz Centennial hops (dry hop)
1 tsp Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V)
0.75 cups corn sugar for priming)
Step by Step
Mash in at 145 F then ramp temperature to 152 F for conversion. Mash out to 170 F. Boil for 90 minutes, adding hops at the times indicated in the ingredients list. Whirlpool the wort and let it sit for 15 minutes prior to cooling. Ferment @ 68 F.
Extract Option:
Replace the 2-row pale malt w/ 4.25 lbs. dried malt extract and 1 lb. 2-row pale malt. Steep crushed grains in 2.25 gallons of water at 152 F for 45 minutes.

This was in "Brew Your Own" September 2004 Issue and provided by Richard Norgrove of Bear Republic Brewing Co.

Enjoy!
DeRoux's Broux

I bought the ingredients needed for this recipe at my LHBS yesterday (with the extract option). The only change I made was instead of the 4lbs of DME the person at the LHBS replaced it with 7lb of Light LME.

Today I brewed it. Everything went well, but when I put the hydrometer in to get an OG it only came up as 1.042. Why so low? I was really hoping to get closer to 1.080.

Quote:

Originally Posted by jloxton

Has anyone tried the extract option? Love to hear how it worked out. I am looking to give this a go myself. A question: I am assuming that the extract recipe is a full boil with all extract added at beginning of the boil, since it doesn't specify. Is this correct?

Thanks!

Jason

The way I was told to do it at the LHBS was to add all the grains and rye to the kettle of cold water (I used about 12 quarts and added the rest post boil) and bring it up to 170 degrees (F). Once the temperature gets to 170 degrees, remove from heat and add all extract (I used LME not DME). Then I put it back on the heat and added the hops and irish moss as indicated for a full 60 minute boil. Once the boil was done I cooled it down to just under 80 degrees, poured it in my fermenter and topped it off with tap water to get a full 5 gallons. Once the temperature hit 70 degrees I pitched the yeast (I used the White Labs California V). Now it is currently fermenting.

I tasted it before pitching the yeast and it tasted great. I am just a little upset that it doesn't look like it is going to be as high in alcohol as I was originally thinking.