Ed Worts Haus Ale + Rye

Hey all,

Its been a long time! Anyways, I am very interested in adding rye to a recipe, and I was thinking why not Ed Worts Haus Ale? I was thinking keeping the recipe exactly the same but just adding 1 lb of either malted rye or flaked rye? What are others thoughts? Thanks!

Jason

Try a search. I think Ed did a rye ale based loosely off his APA......

I need to add this to the database along with a picture.

Here's my BCB Rye IPA. It turned out very tasty.

10# 2 Row Pils
2# Rye
2# Vienna
12 oz. Crystal 60L
8 oz. Flaked Barley

1 oz. Tettnanger FWH 4.4%
1 oz. Chinook 60 min 12%
0.5 oz. Chinook 30 min 12%
0.5 oz. Chinook 5 min 12%

Ferment with Safale-05

Dryhop with 1 oz. of Chinook

Ed whats FWH on the first set of hops and how do you do that?

I was supposed to try making the HPA recipe with Rye and I never got around to it. Thanks for the reminder...

Ed whats FWH on the first set of hops and how do you do that?

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FWH = First Wort Hopping. Add the FWH addition to the brew kettle (pre-boil) where you are collecting your wort from the MLT.

Ed....10 Gallon batch?

BigKahuna said:

Ed....10 Gallon batch?

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5 gallon. It's a big beer.

BigKahuna, I was thinking the same thing. OG > 1.060 is always good though.

I brewed EdWorts Haus Pale ale with 15% rye and 20L crystal instead of 10L, turned out great, the rye gave it a great taste

6fiddyv said:

BigKahuna, I was thinking the same thing. OG > 1.060 is always good though.

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It turned out.

O.G. 1.064
F.G. 1.010
ABV 7.2%

Can't go wrong with a big rye. Ed's recipe has caused drool on keyboard syndrome. drat.

hopsalot said:

I brewed EdWorts Haus Pale ale with 15% rye and 20L crystal instead of 10L, turned out great, the rye gave it a great taste

Click to expand...

And did you use the same hops schedule? I really like the looks of that recipe by Ed, but I haven't brewed in awhile and am unsure on hop availability. I will definitely look into it, thanks!

Jason

flyangler18 said:

FWH = First Wort Hopping. Add the FWH addition to the brew kettle (pre-boil) where you are collecting your wort from the MLT.

Click to expand...

Ah thanks man.

If you want a good Rye recipe make Denny Conns RIPA

Ed, what's with the Chinook? Doesn't it overpower the beer a little? Looks like you've used 3oz of it in here?

Or does the tangy pine-y Chinook note go well with the spice from the rye malt?

I've got 2oz Chinook in the freezer but I'm terrified to use it after some of the horror stories I've heard.