Specialty IPA: Rye IPA Bee Cave Brewery Rye IPA

[runningfarmer]

what about mashout temp?

 

[masonsjax]

I would wager that the majority of people here do batch sparging where a mashout is not important. If you want to do one, I think the temp is pretty universal at 180 F or something like that. I've never done one myself.

 

[DeathBrewer]

Never mash out higher than 168F or you risk extracting tannins (which can even happen at lower temps when you factor in pH and time.) You can mash out as low as 162F (that's the temp that begins to denature the enzymes.) A mash out is never necessary and if you don't mash out you'll simply end up with a drier beer.

 

[ascha]

Is everyone boiling this for 90 minutes as Ed described?

 

[JMass]

Will Sterling work in place of the Tettnanger?

 

[JBrady]

would this beer work with burton water salts?

 

[ascha]

I brewed this awhile back, had it in the primary for 3 weeks and in the secondary for another 2 weeks. After fermentation I kegged it and it's been there for close to a week and a half at 11psi. When I sample it now there's a great malty flavor but absolutely no hop flavor what so ever. Did I wait too long to drink this? Any thoughts?

 

[carrotmalt]

I brewed this awhile back, had it in the primary for 3 weeks and in the secondary for another 2 weeks. After fermentation I kegged it and it's been there for close to a week and a half at 11psi. When I sample it now there's a great malty flavor but absolutely no hop flavor what so ever. Did I wait too long to drink this? Any thoughts?

I over-carbed mine a bit at first and I think it gave it too much bite. I backed off the CO2 and it got better carbonation wise. It did lose quite a bit of the bitterness and hop aroma though. I've wondered if this was due to me messing with the CO2 level and how much aroma was escaping each time I bled off some of the CO2.

Overall I was pleased with the recipe, but mine did lose it's hoppiness pretty fast.

 

[user 53515]

What do you guys think about either mashing a lil higher (166-168F maybe?) or upping the caramel malt to sweeten this beer up a bit for the masses? Or will that take it too far out of the Rye/IPA style?

 

[BryanJ]

Just picked up the ingredients for this awesome recipe, thanks ed.

 

[EdWort]

I brewed this awhile back, had it in the primary for 3 weeks and in the secondary for another 2 weeks. After fermentation I kegged it and it's been there for close to a week and a half at 11psi. When I sample it now there's a great malty flavor but absolutely no hop flavor what so ever. Did I wait too long to drink this? Any thoughts?

It's still green. Patience will pay off.

 

[BryanJ]

Ed, i have been enjoying this beer for a couple weeks and is a huge hit with everyone who has tried it. I think it will be one recipe i consistently make and the head, its too good to be true. Thanks for a terrific beer.

 

[DustBow]

Going to brew this on Saturday.
I usually do 3 week primary, cold crash, keg, then "set it and forget it" to carb for 2-3 more weeks. Will that be enough time for this one to hit its stride?

thanks

 

[DustBow]

Tapped this keg a week or 2 ago - loving it.
I used MO as the the 10# base malt.
The high abv is very sneaky, it's a strong but smooth beer at the same time - a lot going on with the flavor.
I think I will tweek the recipe with some late Amarillo next time - and there definetly will be some next times.
Oh, and I think I'm done w/ Carapills now, only flaked barley from here on out

 

[EdWort]

and the head, its too good to be true. .

Gotta love Flaked Barley!

 

[EdWort]

Oh, and I think I'm done w/ Carapills now, only flaked barley from here on out

Another convert! Flaked Barley - If you want head and lace...

 

[abrdnck]

I'm going to brew this up tomorrow. I've had to make some hops substitutions - Saaz for Tettnanger, and Columbus for Chinook. I can't wait to try it out when all is said and done.

Thanks for the recipe.

 

[RDWHAHB]

Doughing in now!

 

[DustBow]

This keg isn't lasting long...better schedule in another soon

 

[s_catz]

I just brewed a batch of this and I tasted a sample before I pitched the yeast and it was extremely bitter. Will this mellow out as the beer ages?

I did use the biab method and put the in tettnanger hops once I pulled the grain bag.

 

[ISUBrew79]

I just brewed a batch of this and I tasted a sample before I pitched the yeast and it was extremely bitter. Will this mellow out as the beer ages?

I did use the biab method and put the in tettnanger hops once I pulled the grain bag.

In my experience, the wort always tastes considerably more bitter before fermentation than the finished beer does. A fair amount of the bitter hop resins usually get spit out of the fermenter with the blow-off, or stick to the sides of the fermenter in that ugly greenish-brown krausen ring. Also, some of these bitter resins and hop acids actually adhere to the cell walls of yeast cells, so you lose some bitterness in that way as well.

Don't worry, IPA wort is supposed to taste bitter. It will mellow quite a bit once fermentation is complete.

 

[DustBow]

1st keg gone, brewing it again this weekend

 

[DustBow]

Brewed again this past Sunday and came up with a question.
Could you replace the 1/2 pound of flaked barley with flaked rye and get even more rye flavor along with the body/lacing/head that the flaked barly provides?

Regarding flaked rye, most of the posts I found when searching deal with flavor/mashing/diastic power/etc compared to malted rye.
Do all flaked grains - oats, barley, wheat, rye - produce the same body & head results? Or does the flaked barley take it to another level compared to the others?

 

[s_catz]

Hey guys

My gravity has been stuck at 1.026 for about 5 days. Is there anything I can do to get it to the proper FG.

 

[cliftonj]

First brew I fired up after redeploying from Afghanistan last week. Looking forward to the end results. Haven't brewed this recipe before but Ed's recipes have all been winners so expecting good stuff.

 

[DavidSteel]

Holy crap. I brewed this like 4 months ago as a reason to try something different and it sat in my carboy for 3 1/2 months. Finally gathered the effort to bottle and I'm trying it now. I am blown away. Wayyyyyyyy better than I had ever anticipated/expected. Probably the best IPA I've ever had. The "spice" to this beer is extremely smooth and this beer is actually delectable. I can't stop drinking it. Way to go, Ed! This brew is a major winner. I like it better than the other recipes you posted. Win stuff right here!

 

[duffman2]

Got the ingredient to brew this next week. Have saaz and chinook in the freezer. And I scaled this down for my 72% brewhouse efficiency for a 1.064 OG. And I'm going with one pack of S-05

So, any extra tips or advice from those that have brewed this multiple times before? I am anxiously awaiting this brew, it looks fantastic

Cheers

 

[DustBow]

I've brewed it twice. Not sure what happened but this 2nd batch isn't as spicy or have as much of the Chinook flavor and bitterness coming thru. Still a great beer tho, I love what the flaked barley does.

My advice would be to either mill the rye twice or set for a tighter grind for the rye - it's so much smaller then barley grains. This is a great recipe tho - I use MO as the base, and I'm going to sub in Amarillo for the FWH next time.

 

[duffman2]

Cool, milled all the grain twice and I'm ready to go Monday or Friday. Amarillo sounds good, I think I still have a pound in the freezer.

Looking forward to it for sure

 

[DavidSteel]

Cool, milled all the grain twice and I'm ready to go Monday or Friday. Amarillo sounds good, I think I still have a pound in the freezer.

Looking forward to it for sure

Amarillo in a spicy beer? Whut? lol. Look for a spicy hop and save the amarillo for a different pale ale or IPA :3