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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Rye IPA Mystery Problem
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Old 05-19-2012, 04:51 AM   #1
Jtc2811
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Default Rye IPA Mystery Problem

Ok, so I am thoroughly confused. I tried my hand at my first rye IPA, using a partial mash recipe of my own making. Here's the recipe, btw:

3# Rye LME (70% 2 row, 20% rye, 10% C40)
3# 2row
2.5# Rye
0.5# Caramel 60
0.5# Corn Sugar
3 big handfulls of rice hulls
Mash at 148 for 90 min

1 oz Columbus (70)
1 oz Nugget (70)
0.5 oz Columbus (10)
0.75 oz Nugget (5)
0.75 Citra (5)
Expected OG: 1.057, observed unknown, because of the gelatinous quality of the wort, but somewhere between 1.04 and 1.06


Ideally, I was looking for a super dry, super hoppy rye IPA. I mashed with a brew in a bag method. I finish everything, boil included, and I notice that:

A) The wort is insanely cloudy - opaque, and it separates into a clear layer and an opaque layer with definite large particulate
B) The texture of the wort is gelatinous
C) The wort tastes insanely sweet, no hop presence at all

I pitched anyway and am hoping for the best, but can anyone tell me what the hell happened?

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Old 05-19-2012, 05:09 AM   #2
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What do you mean "observed unknown"...did you take a gravity reading after you finished your brew day before pitching? What was the OG?

You can't determine whether or not your beer will be "dry" until you get a final gravity reading and compare it to the OG.

Flaked Rye has always given me a sticky "gelatinous" effect (even had one stuck sparge cause of that sticky nonsense)...I wouldn't worry about the consistency too much..

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Old 05-19-2012, 05:24 AM   #3
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I actually used rye malt, and by unknown I mean that it first read 1.06, the dropped visibly as the sediment settled to 1.05ish. Currently the top half of the fermenter is now clear, and the bottom half practically a paste. I pitched at the beginning of this thread.

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Old 05-19-2012, 05:32 AM   #4
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What was your beginning Boil & end Batch size?

It's insanely sweet because the LME has 10% crystal 40 then you added another 1/2 lb. crystal 60. Too much early & not enough late hops. What brand of Rye malt extract & yeast?

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Old 05-19-2012, 05:36 AM   #5
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Boiled about 4.5 gal, lost a gallon to boil off, topped off to 5. As for the caramel the total percentage is still around 10% of the total bill, and hops were calculate to 118 IBU. Nearly 4 oz of hops with a minimum AA of 13% seems like plenty to me

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Old 05-19-2012, 05:37 AM   #6
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Oh and the extract was northern brewer brand rye lme

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Old 05-19-2012, 05:50 AM   #7
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Yes, that's called overdoing it on the bittering hops and underdoing it on the late additions. What you have here is a Sweet Rye APA in the 5% abv range with 118 IBUs and low aroma. Further dilution of 1.5 gallons of plain top off water didn't add to the aroma either.

What was your yeast?

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Old 05-19-2012, 05:55 AM   #8
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Yeast was white labs California 001, no starter - did not have time. No activity yet, but it's only been an hour or so

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Old 05-19-2012, 06:06 AM   #9
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Add about 2.0-2.5 oz dryhops after about 18 days.

You'll be fine without a starter for this beer. It tastes sweet now because all the sugar is still there. But once the yeast turn it into alcohol, you'll have a hugely bitter beer on your hands. A huge earthy rye and caramel presence will still be quite noticeable however.

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Old 05-19-2012, 06:08 AM   #10
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I'm mainly worried because of all of the issues together. Also, I've dine a number of hoppy beers in the last, and this is the first time there is not even a hint of bitterness in the wort. Mostly though I am worried it won't ferment right

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