I brewed a batch of this about 3.5 weeks ago and have had it on gas for 5 days or so. Had a glass last night and Wow! This is a good beer! Great, but not overwhelming, spices from the rye and Chinook. 10 out of 10 will brew again!
I took the original recipe and made the following changes:
American 2-Row Malt
Simpson's English Crystal 60 Malt
Mashed 152F for 60 min
60 Minute Boil
Dryhopped with 1 oz of Chinook in a 5.5 gal batch, added to secondary 5 days before bottling.
OG = 1.064, FG = 1.013
I brewed this beer and enjoy it, but would like to try it again with hops other than Chinook. Something about that bite bugs me.
What would you think of the following hop schedule?
1 oz. German Tettnang FWH 4.4% (First Wort Hopped)
1 oz. Nugget 60 min 10%
0.5 oz. Centennial 40 min 10%
0.5 oz. Centennial 5 min 10%
Dry Hop 0.5 oz. Cascade
Edwort, almost all of your recipes call for ~30 days in fermenter, is this recipe only 10 because its an IPA and you want to drink it as fresh as possible or is there any other reason why this one is only in primary for only 10 days?
Also - would adding some American C hop varieties as a dry hop addition compliment this beer or would the flavors clash? I am going to brew this for a pig pickin and I know a lot of people there love the west coast style ipa aroma so I was going to trying and alter this recipe to make it a bit more of a people pleaser but still have a nice spicy rye malt backbone.
Whelp, I brewed this last night and it went from following your recipe exactly to, "ehhh I have .5 oz of this in the freezer, .5 oz of that..." and I added a plethora of hops @ 0. Lets hope it turns out well!