RYE IPA Critique

[2drunk2]

My wife loves rye beers. I love IPAs. I was playing around on brewers friend, and I think I'm onto something. Thoughts?

Partial mash.

5 lbs light dme
4 lb 2-row
1 lb crystal 10
1 lb rye malt
1 lb flaked rye

My efficiency for my first partial mash was 84%. In case I got lucky, I'll assume 75%.

1 oz. Columbus fwh
1 oz. Falconer's Flight 60
1 oz. FF 30
1 oz. FF 10
1 oz. FF 5

Dry Hop 7 days with 2 oz. FF.

Should end up with about 7% abv using us-05, and 52 IBUs.

Thoughts?

 

[2drunk2]

I'm buying ingredients in a few hours. Any feedback is appreciated.

 

[joyceman]

I'd dump the 30 min addition and add those hops late. Im not a fan of 30 min additions in IPAs.

 

[2drunk2]

Noted. That's an easy change.

 

[TAK]

I'd drop the flaked rye, myself, and up the rye malt instead. I have a rye IPA on tap at the moment. I think it was 2.5 lbs rye malt, and it's a perfect balance.

Also, I'm not sure where you're buying your grain, but if you can source crystal rye malt (NB has it), that's fun.

 

[Hujo]

I'd drop the 60 minute AND the 30 minute addition and add that at flameout instead. 1oz of Columbus should be bitter enough!


Sent from my iPhone using Home Brew

 

[2drunk2]

I just realized that brewers friend assumed a 3 gallon boil. You're right. I probably don't need the 60 minute addition.

I'm buying all of my grains locally. I'll see what's available.

 

[2drunk2]

I just realized that BF is saying US-05 is going to leave me with a FG of 1.021, but Nottingham would get me to 1.018. I may switch yeast, but have never used Nottingham.

 

[Hujo]

What's the OG and mash temp? 1.021 is very high for an IPA, 1.018 is as well.


Sent from my iPhone using Home Brew

 

[Hujo]

I'd also lower the crystal malt so that it's not higher than 5%.


Sent from my iPhone using Home Brew

 

[2drunk2]

OG 1.074 mashed at 152 degrees

 

[Hujo]

Yeah, I guess that's because of the extract. Mash a little lower, and rehydrate your yeast, I'm sure you'll be able to go a few points under the estimated FG. It's a calculated prediction, but still a prediction. You can get it a bit dryer by taking care of your process.

But remember that DME has both crystal malt and cara-pils in it, so definitely think about cutting your crystal to at least half, or maybe omit it completely, and replace it with 2-row. If not, you have a lot of hop flavor and IBUs (96 according to my calculations, not even counting eventual flame out/whirlpool hops) in there to counter any residual sweetness/body.

I love rye IPA's but I always try to get them as dry as possible, since the rye - especially when using flaked - adds some body.

Good luck!

 

[2drunk2]

Great advice! Thank you!

 

[TAK]

If you want to dry it out more, yes, mash low, but also, replacing a portion of the DME with dextrose (corn sugar) instead, will go a long way. For IPAs, I tend to add 3-5% in my AG batches anyway.

 

[2drunk2]

Well, it's in the fermenter with a few adjustments. My LHBS had already ground and packaged my grains. So, the crystal 10 is in there. Oh well. They didn't have all 4 pounds of 2-row yet. So, I threw in a pound of vienna because...well...I don't know. I felt like it.

They also didn't have 1 lb bags of falconer's. So, I went with citra. Why not...right? I also decided to save some pennies and bitter with warrior.

So, this is what's in the fermenter.

4 lbs light dme
3 lbs 2-row
2 lbs rye malt
1 lb vienna
1 lb crystal 10

Grains mashed at 150 for 1 hr

DME and 1 oz warrior added at 60 (4 gallon boil)
1 oz. Citra 15 min
1 oz. Citra 10 min
1 oz. Citra 5 min
1 oz. Citra 1 min

Rehydrated one 11 gram packet Nottingham in 100 ml of 87 degree water. Pitched at 68 degrees.

OG - 1.066

I cut back the DME by a pound to avoid potential issues. It's in a swamp cooler right now, and I'm going to shoot for 65 degrees with a blow off tube.

Now....we wait!

 

[dmcoates]

Do not drop the flaked rye at all. I have brewed a lot of rye beers and i find a get a much better rye flavor with the flaked rye. The down side of the flaked rye is you do not get much fermentable sugars.

 

[2drunk2]

Too late

 

[2drunk2]

I just took a hydrometer reading and I'm happier than a hog in slop. The Nottingham took me from 1.066 to 1.010. The flavor is phenomenal. I dry hopped it with 3 oz Citra.

 

[riderkb]

Sounds like a good job. I'm on my second batch of light rye PA. 7 lb two row and 2 lb rye malt. Next time I might jack up the rye. It is easy to cover up the rye character with hop bitterness and SWMBO likes her beer hoppy. I've heard that a high temp cereal mash for the rye brings out the flavor, too, but I haven't tried it.

 

[2drunk2]

At 2 pounds, the rye is in the background. My wife really likes rye, I wanted an IPA. In the future, I might bump up the rye for her. This is definitely a keeper though.

 

[MXDXD]

Hum... How did the Nottingham worked, flavour-wise?

From what I've read about it, this is one VERY dry yeast, with a subdued, but notable, English flavour profile.

 

[2drunk2]

It seems very clean and neutral, but with all that this beer has going on the yeast would really have to step up to be noticed. This is the first time I used Nottingham. 84% attenuation seems insane after using US-05 for my last few beers.

 

[BreezyBrew]

Hum... How did the Nottingham worked, flavour-wise?

From what I've read about it, this is one VERY dry yeast, with a subdued, but notable, English flavour profile.

I would also like to know about the flavor profile. Does it have any flavor notes about being tart? I have read that this happens sometimes with Notty.

 

[2drunk2]

I kept it at 63-64 if that helps.

 

[BreezyBrew]

It does. I'm currently fermenting a black IPA with it at 62-64