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Old 11-20-2012, 11:42 PM   #1
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Default Hop Schedule - Set Rye PA/IPA

Folks,
I'm looking for a bit of feedback on the hop schedule for a rye pale ale or IPA.
Due to the supply situation, our grain bill is set.
10 Gallons
11.4kg Pale Malt
2kg Rye Malt
1.07kg C60
250g Amber Malt

OG: 1.074
ABV: 7.34%

US-05

Mash Schedule:
122f - 30 min
140 = 15 min
150 = 40 min
162 = 10 min
172 = mashout

My initial thought was to use the following:
2oz - Centennial @FWH
1oz Chinook @ FWH
2oz Centennial @5
2oz Chinook @5
Dryhop - 2oz Centennial & Chinook

We have a limited supply of hops available at this point in time.
I have some Warrior, Cascade, Fuggle, Willemette, Zythos available in addition to the Chinook and Centennial.

Thoughts? Ideas? Feedback?

Thanks in advance.



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Old 11-21-2012, 04:21 AM   #2
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I would use about 2-3 oz. of Warrior for bittering, then adding 2 oz. each of Centennial & Zythos @ 5 & 0. Dry-hop with the Centennial and Cascade.

Just my $0.02.

Also, the mash schedule seems a little complicated for an IPA or Pale. It could be simplified with a protein rest @ 122 and main mash around 155.



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Old 11-21-2012, 10:11 AM   #3
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Thanks!
We used that mash schedule the last time we brewed with rye and the beer came out well, so we figured we would try using it again.
I like the hop schedule you laid out. I've never worked with zythos before, so it will be cool to check them out.

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Old 11-21-2012, 01:12 PM   #4
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Here you go. You could use Zythos in place of Cent, Casc, Chin if you want. I just thought this would be a nice simple C-hop schedule. It worked well for me with an IIPA at 1.076 OG.

1oz Warrior @ 60
1oz Centennial @ 30
1oz Cascade @ 15
1oz Centennial @ 15
1oz Centennial @ 0... 25 min aroma steep from 160 F down to 65 F
2oz Chinook @ 0... 25 min aroma steep from 160 F down to 65 F
8 day dual stage dryhop - 2oz Centennial, 1oz Chinook, 1oz Cascade

(BASED ON 5 GALLONS)

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Old 11-21-2012, 01:39 PM   #5
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Honestly you can do whatever you want here as made obvious by the three hop schedules listed already. I think almost anything will work for a Rye with those hops. You could use Warrior for bittering and then mix up some Centennial, Cascade and Chinook and toss them in sporadically in the last 15 minutes of the boil while saving an ounce or two for dryhopping.

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Old 11-21-2012, 11:27 PM   #6
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I like the idea of using some of the chinook that I have as I just ordered another pound and will bring them back to China.
I also like the idea of an aroma steep, but I've never done that before. In this cold weather, I can generally get the wort down to pitching temps in 30 minutes or so. With that being the case, I'll have to play with the wort chiller to get those steep times and temps sorted. Unless someone else has a better way.
Thanks again.

Comments always welcome.

I'm leaning towards: (wow, that is a ton of hops!)
3oz Warrior - FWH
1oz Centennial @ 5
1oz Zythos @ 5
1oz Chinook @ 5
1oz Centennial @ aroma steep
2oz Chinook @ aroma steep
2oz Centennial @ dry hop
2oz Cascade @ dry hop

I'll have to plug this in to see how many IBUs I'm getting...

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Old 12-01-2012, 04:30 AM   #7
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We sorta brewed this last night. But we weren't able to get any rye grain, so we went with:

Style: American IPA OG: 1.074
Type: All Grain FG: 1.018
Rating: 0.0 ABV: 7.34 %
Calories: 242 IBU's: 64.40
Efficiency: 79 % Boil Size: 11.56 Gal
Color: 9.7 SRM Batch Size: 10.50 Gal
Preboil OG: 1.067 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 18.0°C

Grains & Adjuncts
Amount Percentage Name Time Gravity
11.40 kg 91.94 % Pale Malt (2 Row) US 60 mins 1.036
0.25 kg 2.01 % Amber Malt 60 mins 1.035
0.75 kg 6.05 % Caramel/Crystal Malt - 60L 60 mins 1.034

Hops
Amount IBU's Name Time AA %
56.00 g 46.04 Warrior First Wort 15.00
56.00 g 5.56 Centennial 5 mins 10.00
56.00 g 5.56 Zythos 5 mins 10.00
56.00 g 7.23 Chinook 5 mins 13.00
28.00 g 0.00 Centennial 0 mins 10.00
28.00 g 0.00 Chinook 0 mins 13.00
56.00 g Centennial 7 days 10.00
56.00 g Cascade 7 days 5.50

Yeasts
Amount Name Laboratory / ID
2.00 pkg Safale US-05 Fermentis US-05

Additions
(none)

Mash Profile
Medium Body Infusion 60 min @ 67.8°C
Add 34.17 qt ( 2.76 qt/lb ) water @ 77.7°C
Mashout 10 min @ 76.7°C
Heat to 76.7°C over 2 mins

Carbonation
(none)

Notes
We used a new electric grinder and we are happy with a 79% efficiency.

The post-boil wort smelled slightly of lemons.

We are excited about this one.

Thanks for the help and suggestions.

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Primary 2 - Liam's Celebration Rye Ale 2013
Keg 1 -American XXXXXIPA- Keg 2 -Honey Porter Keg 3 - Sanitizer
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Old 12-06-2012, 11:57 AM   #8
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I'm down to 1.016 after a week. I threw in an ounce of centennial, cascade and chinook. I plan on adding another ounce of each in 3 days. Full mouthfeel and awesome aroma! This beer should be good to go in another 3 to 4 weeks!

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Old 12-07-2012, 03:20 AM   #9
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Quote:
Originally Posted by beerspitnight View Post
I'm down to 1.016 after a week. I threw in an ounce of centennial, cascade and chinook. I plan on adding another ounce of each in 3 days. Full mouthfeel and awesome aroma! This beer should be good to go in another 3 to 4 weeks!
Sounds good. I wouldn't dry-hop for more than 7-10 days. I've found that it gives my beers a tea-like aroma with some grassy flavors.

Cheers!


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