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Old 12-28-2005, 05:09 PM   #11
DeRoux's Broux
 
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byo had an issue of the 13 biggest hop beer clones. Hop Rod Rye and Racer 5 IPA were two from Bear Republic listed. it came from the brewer too, so it's legit, i suppose.....
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Old 12-28-2005, 05:23 PM   #12

I did my version of Janx' recipe last May and only have two 22-oz. bottles left. It's interesting how the flavor has changed over time. At first, the hop flavor bordered on harsh and grassy. After a month, it mellowed considerably. I had one over the weekend and now that nearly seven months have passed since brewing this, it seems to be at it's peak!

I plan to do the AG recipe exactly as he did it, now that I have the hops in my inventory. Probably brew it late Janurary '06 for prime consumption this summer.


 
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Old 12-28-2005, 06:00 PM   #13
casebrew
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I've made 8 AG batches this year, all were 20% rye. 2# of malted rye, and 1 1/2 rice hulls. I only had 1 stuck sparge- the clerk at the HBS told me he layered the separatly mashed rye into the lauter tun. So i mixed it with my big spoon.

I do get quite a lot of starch/gum though. Too bad I've ground my grist together for my next batch...I'll try boiling the rye before mashing on the next batch. And maybe just a teaspoon of caraway?

 
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Old 12-28-2005, 06:00 PM   #14
DeRoux's Broux
 
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brewsmith and i exchanged some brews, and he sent me a Hop Rod Rye, a Racer 5 IPA, and a Stone Ruination IPA for me to try. it's supposed to be delivered today, so i can't wait to try it. i've been wanting to brew a hop rod, but i like to taste the brew before i clone it. this could be my hook?!?!?!?!
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Old 12-28-2005, 06:21 PM   #15
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Quote:
Originally Posted by DeRoux's Broux
brewsmith and i exchanged some brews, and he sent me a Hop Rod Rye, a Racer 5 IPA, and a Stone Ruination IPA for me to try. it's supposed to be delivered today, so i can't wait to try it. i've been wanting to brew a hop rod, but i like to taste the brew before i clone it. this could be my hook?!?!?!?!
Dude, you are going to love the Hop Rod. That is one of those rare life changing beers. You'll just sit back and say WOW.

My last bottle disappeared mysteriously.
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Old 12-28-2005, 06:42 PM   #16
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Quote:
Originally Posted by ORRELSE
Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of noble hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash commonly used (as with weizenbiers).
I think it's the decoction that makes the difference when it comes to sparging the mash. They make for a less viscous mash that is more easily sparged.

 
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Old 12-28-2005, 06:52 PM   #17
DeRoux's Broux
 
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Quote:
Originally Posted by Kai
I think it's the decoction that makes the difference when it comes to sparging the mash. They make for a less viscous mash that is more easily sparged.
yep, i've read that too. never done a decoction mash, but it makes sense....

orrelse, i need a life changing beer. kinda been in a rut. wish it came delivered chilled!
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Old 12-29-2005, 02:52 PM   #18
cbotrice
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May 2005
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Here are Dennis Conn's RYE IPA recipes, all grain and extract.

DC's Rye IPA – All Grain Recipe1
O.G.: 1.073
F.G.: 1.013
IBU: 68

9.5 lbs. Pale Malt(2-row)
2.5 lbs. Rye Malt
1.0 lbs. Crystal 60L
0.5 lbs. Cara-Pils Dextrine Malt
0.5 lbs. Wheat Malt


1.0 oz. Mt. Hood, 4.9% Alpha Acid, First Wort Hop
1.0 oz. Columbus, 17.8% Alpha Acid, 60 min.
0.5 oz. Mt. Hood, 4.9% Alpha Acid, 30 min.
1.5 oz. Mt. Hood, 4.9% Alpha Acid, 0 min.
1.0 oz.oz. Columbus, 17.8% Alpha Acid, Dry Hop


BrewTek CL-50 California Pub Brewery Ale Yeast or Wyeast 1272 American Ale Yeast II

1 tsp. Gypsum
1 tsp. Irish Moss


Mash grains at 153o F for 60 minutes. Mash out at 170o F and sparge with 170o F water. Collect enough run off to end up with 5 gallons after a 70-minute boil. Add first wort hops and gypsum and bring to a boil. Boil for 10 minutes then add second hop addition. Boil 30 minutes more and add next hop addition. Boil 20 minutes more then add Irish moss. After a 70-minute boil, turn of burner and add 1.5 oz. of Mt. Hood hops. Chill to below 65o F, transfer to fermenter, pitch yeast and aerate well. Ferment at 62-65o F until fermentation is complete. Rack to secondary fermenter with dry hops and age for a week. Bottle with 0.75 cups of corn sugar.
DC's Rye IPA – Mini-Mash/Extract Recipe

4.25 lbs. Light Dry Malt Extract
2.5 lbs. Pale Malt (2-row)
2.5 lbs. Rye Malt
1.0 lbs. Crystal 60L
0.5 lbs. Cara-Pils Dextrine Malt
0.5 lbs. Wheat Malt


1.0 oz. Mt. Hood, 4.9% Alpha Acid, First Wort Hop
1.33 oz. Columbus, 17.8% Alpha Acid, 60 min.
0.5 oz. Mt. Hood, 4.9% Alpha Acid, 30 min.
1.5 oz. Mt. Hood, 4.9% Alpha Acid, 0 min.
1.0 oz. Columbus, 17.8% Alpha Acid, Dry Hop


BrewTek CL-50 California Pub Brewery Ale Yeast or Wyeast 1272 American Ale Yeast II

1 tsp. Gypsum
1 tsp. Irish Moss


The rye and wheat malt in this recipe must be mashed, so this extract recipe incorporates a mini-mash. Heat 8.5 quarts of water to 167o F, then add crushed grains. Stir well to distribute heat. Temperature should stabilize at about 153 o F. Wrap a towel around the pot and set aside for an hour. Heat mini-mash to 170o F then pour into a strainer. Rinse with 170o F water, collecting approximately 3 gallons of wort. Stir in extract and add first wort hops and gypsum and bring to a boil. Boil for 10 minutes then add second hop addition. Boil 30 minutes more and add next hop addition. Boil 20 minutes more then add Irish moss. After a 70-minute boil, turn of burner and add 1.5 oz. of Mt. Hood hops. Transfer to fermenter filled with 2.5 gallons of cold water (top-up to 5 gallons if necessary). When temperature drops below 65o F, pitch yeast and aerate well. Ferment at 62-65o F until fermentation is complete. Rack to secondary fermenter with dry hops and age for a week. Bottle with 0.75 cups of corn sugar.

 
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Old 12-30-2005, 09:33 AM   #19
wild
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Jun 2005
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For Roggen Bier I used Perle and Czech Saaz. For American Rye I used Columbus and Cascade. Before brewing with rye, I read this article.


Wild
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Old 12-31-2005, 04:40 AM   #20
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Quote:
Originally Posted by ORRELSE
Dude, you are going to love the Hop Rod. That is one of those rare life changing beers. You'll just sit back and say WOW...
Man, you hit the nail on the head with this post for sure! It definately is a life changing beer, as ever since my first bottle, I have cloned it many, many times, and no matter what, there has to be a cornie, carboy or bucket with some in it at all times. I love Hop Rod Rye more than any other brew.

I have one dry hopping right now... Opps...I need to get another grain bill together for another batch!
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