RyeIIPAgeoff
New Member
- Joined
- Oct 23, 2012
- Messages
- 3
- Reaction score
- 0
- Recipe Type
- Extract
- Yeast
- White Labs California Ale V
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- 2x vials White Labs
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.067
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- Color
- very dark amber
- Primary Fermentation (# of Days & Temp)
- 21 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 68F
- Tasting Notes
- strong cascade hop aroma followed by full malty flavors with a bitter smokey finish
Grain Bill:
6lbs Amber LME (Briess) (half at knockout)
2lbs Plain Light DME (Muton's)
0.25lbs Plain Amber DME (Muton's)
16oz Caramel 60L
8oz Aromatic
4oz Chocolate Rye
4oz Melanoidin
16 oz flaked Rye
(all specialty grains steeped at 155F for 30min)
Hops:
1oz Chinook (60min)
1oz Columbus (30min)
1oz Cascade (10min)
1.5oz Cascade leaf (5min)
1oz Cascade leaf dry hopping in secondary for 7 days
Notes:
1.5tsp Irish moss added 15min pre-knockout
I have been extract brewing for about 18 months. I want to upgrade to All-grain, but funds are a bit tight, so I do the best I can with specialty grains and LME.
This is the second attempt at an Imperial RyePA, focusing on my preference for Cascade hops and overwhelming body. I would characterize the beer as very full bodied, significant cascade hop grapefruit aroma complimented by a bitter, deep dark chocolate malt backbone. It tends to strike the palate with gusto, so beware! The bitterness is strong, a lasting aftertaste that I may try to reduce in subsequent batches and likely a result of too much flaked rye. I understand I do not get full rye utilization without conversion in a primary mash, but I may do a partial mash soon. I recommend this brew for hoppy rye beer loves or even Roggenbier lovers looking for a hoppier solution to the typical German recipe.
6lbs Amber LME (Briess) (half at knockout)
2lbs Plain Light DME (Muton's)
0.25lbs Plain Amber DME (Muton's)
16oz Caramel 60L
8oz Aromatic
4oz Chocolate Rye
4oz Melanoidin
16 oz flaked Rye
(all specialty grains steeped at 155F for 30min)
Hops:
1oz Chinook (60min)
1oz Columbus (30min)
1oz Cascade (10min)
1.5oz Cascade leaf (5min)
1oz Cascade leaf dry hopping in secondary for 7 days
Notes:
1.5tsp Irish moss added 15min pre-knockout
I have been extract brewing for about 18 months. I want to upgrade to All-grain, but funds are a bit tight, so I do the best I can with specialty grains and LME.
This is the second attempt at an Imperial RyePA, focusing on my preference for Cascade hops and overwhelming body. I would characterize the beer as very full bodied, significant cascade hop grapefruit aroma complimented by a bitter, deep dark chocolate malt backbone. It tends to strike the palate with gusto, so beware! The bitterness is strong, a lasting aftertaste that I may try to reduce in subsequent batches and likely a result of too much flaked rye. I understand I do not get full rye utilization without conversion in a primary mash, but I may do a partial mash soon. I recommend this brew for hoppy rye beer loves or even Roggenbier lovers looking for a hoppier solution to the typical German recipe.