EdWort

Recipes 

I'm going to make an experimental batch of Rye IPA, so I'm now starting to formulate a recipe. I have about 14 lbs of Rye so I thought I would use a couple and make a batch. Here's what hops I have to work with.

Amarillo
Warrior
Chinook
Cascade
Tettnanger
Northern Brewer
Perle
Centennial

I figure on Pale for base, a couple pounds of rye, a pound of wheat, some crystal 20L, and maybe some vienna (since I have it).

Any suggestions on a hop bill?

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Cheers,

EdWort

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brewt00l

Recipes 

Take a peek at what's perhaps the most repeated rye IPA recipe from the webby:

http://www.brew-monkey.com/recipes/html/connsryeipa.htm

I have brewed it and can vouch for it's tasty factor.

RICLARK

Recipes 

What do you think about a butt load of Cent and Cascade? Or would that be to generic to what you want?

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EdWort

Recipes 

I would like to use some of my Amarillo, Cascade or Chinook. Inventory is good on those.

I've looked at Denny's, but don't have any Columbus.

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EdWort

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MikeFlynn74

Recipes 

Brewtopia has a few you should look at.

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Short Drive

Recipes 

Are you going for a big hop flavor and aroma? Or do you want some of the rye coming through?

The first thing that comes to mind is the three C's. But that is too "been done". But I do love the flavor combination. Especially dry hopping with Cascade and Centenial.

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Al

Magic Bus Brewery

brewt00l

Recipes 

But you have chinook, which you could sub. I would just use his grain bill and make whatever hop subs you want.

PseudoChef

Recipes 

Here's my recipe as well, although the hopping would be different.

I like the Magnum (use the Warrior) bittering. Super neutral, you really want the spice from the rye to help contribute to the perceived bitterness. In this regard, I would try to limit late-hopping, but don't exclude it entirely. You do want some floral notes in there. I'm an Amarillo whore, so dry-hopping with those I really enjoyed.

If I had to change my recipe up, I'd exclude the English hops...they don't come through. Keep us posted on what you come up with.

Professor Frink

Recipes 

I would definitely use some Amarillo in there, I think that would work great.

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EinGutesBier

Recipes 

I'm thinking 1 ounce of Chinook for bittering, .75 ounces of Cascade for flavor and another .5 or .75 of Cascade for aroma. Just one idea. I'm trying to think what'd compliment the flavor of the rye. Maybe get some Warrior involved on this as well. Finally, maybe some Tettnanger would do a nice job for aroma or flavoring...a 50/50 mix with the Cascade. Heh, RyePA.