Thanks for the insight, do you let the flameout hops steep at a certain tempo before cooling or just cool immediately?
I cool immediately. If I had more patience, I'd probably do a 180F hop stand.
Thanks for the insight, do you let the flameout hops steep at a certain tempo before cooling or just cool immediately?
Not sure if this has been posted but I've noticed after opening a bottle and taking a sip or two that foam forms rather quickly and rises to the top. Is this because of the rye?
Nope, that is atypical. Could be overpriming, incomplete fermentation, or an infection.
I cool immediately. If I had more patience, I'd probably do a 180F hop stand.
Sorry to keep pestering but do you start off with RO water and your only addition to water chemistry is the gypsum? Or do u start with tap water?
I use my tap water and add some gypsum to up the sulfate level. I add it to the kettle since I don't want it to drop the pH of my mash. Here's my water report...
pH 7.4
Total Dissolved Solids (TDS) Est 164
Electrical Conductivity, mmho/cm 0.27
Cations / Anions, me/L 2.8 / 2.7
ppm
Sodium, Na 11
Potassium, K 2
Calcium, Ca 34
Magnesium, Mg 7
Total Hardness, CaCO3 114
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 19 (note: this works out to an actual 57 ppm sulfate)
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 90
Total Alkalinity, CaCO3 74
So 3 weeks in the fermenter and how long in the keg before I should taste it at it's best? I usually let it set for 1 week at room temp in the keg then a week in the kegerator and start enjoying. Will that work ok with this one?
Cool... an ounce of columbus dh and another ounce in the keg?
I've been searching for a solid Rye IPA recipe and this one seems to be THE one! However, the ABV is around 8.6%. What's the best way to adjust to recipe to keep the flavors and balance, but have the alcohol come in around 6-7% ABV. I try to limit my alcohol intake, plus my mash tun is only a 5 gallon Gott cooler and can't hold 16.25# of grain...
When I plug this into Beersmith, I get 49 IBU's from the 60 minute addition of Columbus. It's listed here as 39. Should I adjust my recipe to make 39 IBU's or is the 49 correct?
I ended up knocking the grain down 20% (keeping all proportions the same), so I will have 13# total which will fit and will result in about 6.8% ABV.I'd just reduce each of the grains by 15%. That should keep pretty much the same profile but come in as a lighter version of the original.I've been searching for a solid Rye IPA recipe and this one seems to be THE one! However, the ABV is around 8.6%. What's the best way to adjust to recipe to keep the flavors and balance, but have the alcohol come in around 6-7% ABV. I try to limit my alcohol intake, plus my mash tun is only a 5 gallon Gott cooler and can't hold 16.25# of grain...
I ended up knocking the grain down 20% (keeping all proportions the same), so I will have 13# total which will fit and will result in about 6.8% ABV.
I'm not sure what to target for bitterness though. I plan to brew tomorrow and calculation is currently at 60.3 IBU using the same hop varieties asnd schedule, but just about an ounce less total. I plan to dry hop with an entire ounce of Columbus. Do you think the IBU is right for this smaller version?
0.5 oz Mt. Hood 5.7% FWH 5.9 IBU
1.0 oz Columbus 15.2% 60 min 46.9 IBU
0.5 oz Mt. Hood 5.7% 30 min 6.8 IBU
1.0 oz Mt. Hood 5.7% 1 min 0.8 IBU
1.0 oz Columbus 15.2% Dry Hop
I have another ounce of Mt. Hood 5.7% on hand, if necessary, but not sure if or when it should be used given that this will be a smaller beer (~6.8%). Any advice would be very much appreciated. Thanks!
I ended up knocking the grain down 20% (keeping all proportions the same), so I will have 13# total which will fit and will result in about 6.8% ABV.
I'm not sure what to target for bitterness though. I plan to brew tomorrow and calculation is currently at 60.3 IBU using the same hop varieties asnd schedule, but just about an ounce less total. I plan to dry hop with an entire ounce of Columbus. Do you think the IBU is right for this smaller version?
0.5 oz Mt. Hood 5.7% FWH 5.9 IBU
1.0 oz Columbus 15.2% 60 min 46.9 IBU
0.5 oz Mt. Hood 5.7% 30 min 6.8 IBU
1.0 oz Mt. Hood 5.7% 1 min 0.8 IBU
1.0 oz Columbus 15.2% Dry Hop
I have another ounce of Mt. Hood 5.7% on hand, if necessary, but not sure if or when it should be used given that this will be a smaller beer (~6.8%). Any advice would be very much appreciated. Thanks!
Thanks. That's what I ended up doing. Brew day went well and primary fermentation is underway. I will update once it's all done and ready to taste.I would use the same hop schedule. Most research says that we have a hard time picking up anything less than 10 ibus and 60 ibus isn't out of line one bit for an ipa. Enjoy the brewday.
Question for Denny...
When you brew this nowadays, do you adjust the weight of your hops to match the IBU's of the original recipe? Or do you just go by the ounces listed and not worry about hitting the exact IBUs anymore?
Just wanted to add that if you use liquid yeast for this, make a 2-3 qt. starter.
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