inthesound
Well-Known Member
- Joined
- Mar 10, 2013
- Messages
- 127
- Reaction score
- 8
Brewed up a chocolate rye beer, that I think leans toward robust porter mostly, and it's just not what I'm aiming for. I think the hops are the main problem in my recipe, but maybe you guys can give me some better advice. Recipe as follows:
7# 2-row
3.5# rye
1#3oz 120L
10oz carabrown
10oz chocolate rye
1oz cascade @60
.5 oz chinook @30
1oz centennial @15
1oz centennial @ dry hop
.5oz chinook@ dry hop
I altered my next batch's hop schedule as follows:
1.5 oz US goldings@60
1 oz willamette@30
.5oz willamette@flameout
.5oz us goldings@flameout
.5oz willamette@dryhop
.5oz us goldings@dry hop
Yeast was 1056. I think the rye really dries out the finish. I think the weird hop schedule accentuated this sharpness that's not as palatable as I'd hoped. The chocolate flavor is upfront, but I think the hops take over immediately following that. And they're just not suited to the style I'm aiming for. Should I perhaps use an English strain of yeas?. I have 1968, but I can certainly get something else.
Thanks!
7# 2-row
3.5# rye
1#3oz 120L
10oz carabrown
10oz chocolate rye
1oz cascade @60
.5 oz chinook @30
1oz centennial @15
1oz centennial @ dry hop
.5oz chinook@ dry hop
I altered my next batch's hop schedule as follows:
1.5 oz US goldings@60
1 oz willamette@30
.5oz willamette@flameout
.5oz us goldings@flameout
.5oz willamette@dryhop
.5oz us goldings@dry hop
Yeast was 1056. I think the rye really dries out the finish. I think the weird hop schedule accentuated this sharpness that's not as palatable as I'd hoped. The chocolate flavor is upfront, but I think the hops take over immediately following that. And they're just not suited to the style I'm aiming for. Should I perhaps use an English strain of yeas?. I have 1968, but I can certainly get something else.
Thanks!