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Old 10-26-2012, 12:31 AM   #101
BroBrau
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Sep 2012
Philadelphia, PA
Posts: 4

This is finally ready, and it tastes awesome. It's a perfect balance between earthy rye flavor and hop bite. Very very nice! Thanks for the recipe, OP!

+1 for this recipe

 
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Old 10-27-2012, 10:19 PM   #102
KCBigDog
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Apr 2011
Elgin, IL
Posts: 318
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I'm brewing this right now. Pre-boil gravity was 1.046, so right on schedule so far according to brewsmith.

I'm looking forward to this one. I haven't brewed for a few months, and am really enjoying the day. Drinking some ffarg as I enjoy the sound of the burner.

 
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Old 10-27-2012, 11:32 PM   #103
KCBigDog
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Apr 2011
Elgin, IL
Posts: 318
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OG is 1.056 and the sample tasted great. High hopes for this one.

 
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Old 10-29-2012, 11:18 AM   #104
SouthtownsBrewing2011
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Feb 2012
Posts: 18

Who has dry hopped? I did not and it came out fantastic! I was wondering if you have and how it came out. Also, on another note i am looking to acquire some amarillo gold and some simcoe but no one has any. If you know who has some let me know the website so i can order!
Happy halloween brewing!

 
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Old 11-07-2012, 08:05 PM   #105
snyklez
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Jul 2012
Posts: 118
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Question regarding this recipe. A few pages back there is a partial mash adjustment that uses extract. I'm not setup to do AG, so I'm wondering; is partial mash the same in this circumstance as extract and specialty grains? Can I steep the grain in a grain bag and then proceed as normal for an extract recipe? I've been looking for a rye ipa recipe for some time, and the reviews on this thread are encouraging.

 
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Old 11-22-2012, 03:29 PM   #106
KCBigDog
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Apr 2011
Elgin, IL
Posts: 318
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I kegged and bottled the batch I made on 10/27. OG was 1.056 and it finished at 1.011. 5.87% ABV and the uncarbed sample tasted AWESOME!

 
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Old 11-22-2012, 04:35 PM   #107
NordeastBrewer77
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Apr 2011
Minneapolis, Minnesota
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Quote:
Originally Posted by snyklez View Post
Question regarding this recipe. A few pages back there is a partial mash adjustment that uses extract. I'm not setup to do AG, so I'm wondering; is partial mash the same in this circumstance as extract and specialty grains? Can I steep the grain in a grain bag and then proceed as normal for an extract recipe? I've been looking for a rye ipa recipe for some time, and the reviews on this thread are encouraging.
Partial mash is adding some base malt to the specialty grains, and mashing at controlled temps for 'x' amount of time. Then getting the rest of the fermentables from extract.

I did this as a PM (only ~1# DME though) before I was set up to do 5 gal AG batches and it turned out very good. I sub'd some base malt with Munton's extra light DME.
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Old 12-02-2012, 11:01 PM   #108
letmeholleratya
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Dec 2011
Eugene, Oregon
Posts: 85
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Hydro sample tastes promising. Gonna crash for a few days and then keg. Excited to taste the finished product!

 
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Old 12-16-2012, 12:41 AM   #109
Suilesre
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Nov 2011
Sacramento, California
Posts: 27
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Just drank my first one from a partial mash batch, it was pretty great! Going to try this with a Belgian yeast. Thanks OP.

 
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Old 12-20-2012, 01:58 AM   #110
abifolck
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Apr 2012
Lansdale, Pennsylvania
Posts: 5


This recipe was one of my first all grain (BIAB) batches, and it is/was (almost kicked ) delicious! I'm a huge fan of rye in general, so I was going to bump up the rye in my next batch to get even more rye flavor, but (in researching the idea) I recently read that in rye bread it's actually the caraway seeds that impart much of that characteristic "rye" flavor. That surprised me - apparently that's common knowledge. I guess that's just more proof that I'm an uncommon guy .

Now I just have to decide how I want to add the caraway seeds, crush them into a potion, or crush and boil them. Suggestions welcome!

I'm also flirting with substituting some of the 2-row for some wheat malt - just for fun

 
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