Many thanks to Deroux for posting the BYO-published clone recipe for Bear Republic's Hop Rod Rye. We went for something very similar, but even a bit bigger. Ths was definitely the highest gravity batch we've done in a while, and what a blast it was to brew!
Here's what we did (12 gallon batch):
18 lbs - 2-row malt
6.5 lbs rye malt
1 lb Flaked Wheat
3 lbs Munich malt
1.25 lbs Cara-Pils malt
1.25 lbs Wheat malt
3.5 oz Black Patent
3 lbs amber candi/invert sugar
2.25 oz Columbus(12.2%) - 60 minutes
3 oz Columbus(12.2%) - 40 minutes
2 oz. Centennial(7%) - 30 minutes
1 oz. Centennial(7%) - 10 minutes
We'll be dry-hopping in the secondary with:
1.5 oz Amarillo
2 oz. Centennial
So, that'a a lot of hops and malt. I don't have a hydrometer, but the numbers calculated for this batch were:
OG - 1.086
IBUs - 81.3
SRM - 16
It should end up being over 8% alcohol. A mack truck of a beer if ever there was one. It's fermenting like mad this morning. We used ahalf-gallon starter made 48 hours in advance with White Labs California V.
I'm pretty darn excited about this one
__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
Last edited by Janx; 03-06-2005 at 03:37 PM.
Reason: typo
Many thanks to Deroux for posting the BYO-published clone recipe for Bear Republic's Hop Rod Rye. We went for something very similar, but even a bit bigger. Ths was definitely the highest gravity batch we've done in a while, and what a blast it was to brew!
Here's what we did (12 gallon batch):
18 lbs - 2-row malt
6.5 lbs rye malt
1 lb Flaked Wheat
3 lbs Munich malt
1.25 lbs Cara-Pils malt
1.25 lbs Wheat malt
3.5 oz Black Patent
3 lbs amber candi/invert sugar
2.25 oz Columbus(12.2%) - 60 minutes
3 oz Columbus(12.2%) - 40 minutes
2 oz. Centennial(7%) - 30 minutes
1 oz. Centennial(7%) - 10 minutes
We'll be dry-hopping in the secondary with:
1.5 oz Amarillo
2 oz. Centennial
So, that'a a lot of hops and malt. I don't have a hydrometer, but the numbers calculated for this batch were:
OG - 1.086
IBUs - 81.3
SRM - 16
It should end up being over 8% alcohol. A mack truck of a beer if ever there was one. It's fermenting like mad this morning. We used ahalf-gallon starter made 48 hours in advance with White Labs California V.
I'm pretty darn excited about this one
Wow!! Nice looking recipe!! Let us know how it turns out!!
What sort of flavors does the rye lend a beer? Does it darken it substantially (like the bread?) Sounds interesting, good luck on that monster!
__________________ O, guid ale comes, and guid ale goes,
Guid ale gars me sell my hose,
Sell my hose, and pawn my shoon -
Guid ale keeps my heart aboon! -- Robert Burns
Dry hopped it this weekend. It's still fermenting at a pretty healthy clip
I don't think the rye adds much color. To be honest, I'm not sure what exactly it adds except more diversity to the malt. I had a horrible experience with a stuck rye mash years ago and never used it again until this recipe. This one sparged just fine.
Now, the Wit we made this weekend is another story...
__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
I left it in the secondary with dry hops for 2 weeks. This weekend I racked it to a tertiary fermenter to get it off the hops and let the flavors mellow and soften. It's pretty much finished fermenting, so I was dying to see if it actually fermented completely.
Well, it did. That California V yeast did the trick. This thing is a monster! The hops are insane! There are layers upon layers of them. It has enormous bitterness that still needs some time to round out, but my wife was ready to start drinking it now.
You couldn't perceive the sugar at all, except from the buzz. This is one strong beer. Do not make it if you are hop-shy, but with the enormous amount of hops in the boil and the dry hopping, this is one that the hopheads will really dig.
It uses about twice as many ingredients as a normal batch, but it's well worth it. I made another batch this weekend after I tasted the first one. Strong or no, this stuff is gonna go fast I bet. Cheers!
__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
I have plans to brew an ‘extract with grains’ version of this on Sunday (5/8) and had really wanted to try the real thing from Bear Republic. But I figured I’d never find it here in the Chicago area. Lo and behold, I found it at Sam’s Liquors in Downers Grove (my new favorite beer store) yesterday! Bought two bottles, along with a 4-pack of Dogfish Head 90-minute IPA. Have yet to try either – that will happen tonight!
I'll be substituting some of the hops in the recipe above with ones I have on hand - for example, Nugget for the Columbus, and Cascades for the Centennial. I’m also using White Labs' Dry English Ale (WLP007) yeast because, after this batch, I plant to brew an Imperial Russian Stout and want to rack it onto the yeast cake from this batch.
I’m really looking forward to sampling the real thing tonight and to see how my version of this turns out in a couple of month’s time!
************Epilogue************
Okay, I just had the Bear Republic Hop Rod Rye and all I can say is... MmmmBoyHowdee!!! This is one hoppy beer - I love it! Perfect for Summer, IMHO! I really like the Dogfish Head 90-minute IPA, too. But I probably made a mistake in having it after the Hop Rod Rye - it seems maltier, but a bit tamer in comparison.
My clone recipe is going for broke - according to QBrew, it's going to end up around 16 SRM's, 8.0% ABV, an OG/FG of 1.079/1.020 and 121 IBU's. I'll believe it when I see - er, taste it!
Many thanks to Deroux for posting the BYO-published clone recipe for Bear Republic's Hop Rod Rye. We went for something very similar, but even a bit bigger. Ths was definitely the highest gravity batch we've done in a while, and what a blast it was to brew!
Here's what we did (12 gallon batch):
18 lbs - 2-row malt
6.5 lbs rye malt
1 lb Flaked Wheat
3 lbs Munich malt
1.25 lbs Cara-Pils malt
1.25 lbs Wheat malt
3.5 oz Black Patent
3 lbs amber candi/invert sugar
2.25 oz Columbus(12.2%) - 60 minutes
3 oz Columbus(12.2%) - 40 minutes
2 oz. Centennial(7%) - 30 minutes
1 oz. Centennial(7%) - 10 minutes
We'll be dry-hopping in the secondary with:
1.5 oz Amarillo
2 oz. Centennial
So, that'a a lot of hops and malt. I don't have a hydrometer, but the numbers calculated for this batch were:
OG - 1.086
IBUs - 81.3
SRM - 16
It should end up being over 8% alcohol. A mack truck of a beer if ever there was one. It's fermenting like mad this morning. We used ahalf-gallon starter made 48 hours in advance with White Labs California V.
I'm pretty darn excited about this one
Wow.. wanna borrow 5 bucks? How in the world can a brewer that takes himself at all serious (as I've noticed you do) do without such a basic piece of equipement.. now you're gonna probably tell us you dont have a thermometer! wow.. amazing..
Uhhhh Ohhhh.... put on the gloves and step in the ring. This is gonna be a good one.
Janx is gone for a few weeks....That will give me time to grab the popcorn and a load up the travel cooler.
DING DING!!!
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
A final gravity reading for this beast of a beer would have been nice. To each his own, but I can't really imagine brewing without a hydrometer. But I seem to fall on the opposing side of most of Janx's opinions .
__________________
"In theory, theory and practice are the same, but not in practice."
Humboldt Hop Rod
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