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Old 05-15-2013, 05:11 PM   #1
bannerj
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Default Building on a basic APA

I've got this fermenting.

http://www.homebrewtalk.com/f12/basic-basic-apa-407331/

Initially I thought I'd wait to taste this and then maneuver it into something else. But I want to brew and bottle in the same day. So, I'm looking for general wisdom of where to take this next. I really like Red's Rye and most rye PAs I've had and am thinking that rye would be a great standard part of the recipe. I might add some wheat next time. I don't want a red's rye clone but something inspired by (since much of RR isn't just the rye but also the hops).


What do you think about this?

4 lbs 16 oz 2 row 67%
1.27lb Rye malt 17%
.74lbs 40L 10%
.3lb Cara-Pils 4%
.15lb aromatic 2%

.5 Centennial 60 min
.25 Centennial 20 min
.25 Cascade 10 min
.25 Cascade 0 min
.25 Centennial Dry hop 7 days
.50 Cascade Dry hop 7 days

1 pkt US-05

39.7 IBUs
5.8% abv
9.3 SRM


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Old 05-17-2013, 11:21 AM   #2
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I know this isn't a super exciting project, building on the basics of an APA. Exciting in terms of crazy hop varieties and specialty grains. I'm trying to focus on the basic building blocks of recipes and would LOVE experienced brewers' feedback.

Thanks!


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Old 05-21-2013, 02:51 AM   #3
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no lovin'.....sniffle.....sniffle....
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Old 05-21-2013, 02:56 AM   #4
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Quote:
Originally Posted by bannerj
no lovin'.....sniffle.....sniffle....
I think the recipe looks fine. A bit odd to list 4lbs.16oz. I believe that would just be 5 Lbs. otherwise though looks like a nice ryePA only made one Rye Ale and that used all Rye.......was a bit too much. So I can't really comment on the overall flavor of your recipe but it appears to be a solid recipe.
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Old 05-21-2013, 03:02 AM   #5
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I'd do 20%-25% rye, I just did an imperial rye amber, used 19% and it's close, but could have used a little more. I'm going to go after 25% the next time. The rest looks great!
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Old 05-21-2013, 12:21 PM   #6
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Quote:
Originally Posted by GilSwillBasementBrews View Post
I think the recipe looks fine. A bit odd to list 4lbs.16oz. I believe that would just be 5 Lbs. otherwise though looks like a nice ryePA only made one Rye Ale and that used all Rye.......was a bit too much. So I can't really comment on the overall flavor of your recipe but it appears to be a solid recipe.
Must've been a typo copying from beersmith. Thx
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Old 05-21-2013, 12:23 PM   #7
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Quote:
Originally Posted by meltroha View Post
I'd do 20%-25% rye, I just did an imperial rye amber, used 19% and it's close, but could have used a little more. I'm going to go after 25% the next time. The rest looks great!
Thanks for the tip. I'll maybe push more Rye on the next one after this then. I'm trying subtle shifts right now. Rye is the DEAL for me.
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Old 05-21-2013, 12:33 PM   #8
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Just a thought, you may already be doing this but don't forget when you go over 10%+ rye malt you might need to add rice hulls etc. to thin out the mash.
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Old 05-21-2013, 03:44 PM   #9
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thanks. Do I need rice hulls with BIAB? I didn't think so.
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Old 05-21-2013, 08:01 PM   #10
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You don't need rice hulls with BIAB. I'd cut out the aromatic malt and just add the rye, subtracting the same amount from your 2-row. I wouldn't want another malt that was not in your fermenting batch to conflict your senses when comparing to this batch. I think rye isn't necessarily what people claim it is unless you use more.


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