Specialty IPA: Rye IPA Bee Cave Brewery Rye IPA

[Bisco_Ben]

Hey edwort/everyone else. I just attempted brewing a 11 gallon batch of this for my first 10+ gallon of the summer. My final reading came in at 1.075. This could either be because i had to do a double batch sparge since my cooler could only hold an additional 4 gallons of water with the grains. Or due to not being used to the boil off rate of this bigger/wider kettle. It seemed as though i had at least 10.5 gallons post boil since each time i filled the bottling bucket to transfer into carboy, it was well above the 5 gallon mark. How will this effect the beer and also is there anything i should do to get the brew closer to what it should be? Dont want to wind up with 10 gallons of un-enjoyable beer so any help will be appreciated.

 

[Gmull70]

Was wondering what yeast is everyone using, and what temp should I be using when I fly sparge. Also what is the original OG

 

[rico567]

Was wondering what yeast is everyone using, and what temp should I be using when I fly sparge. Also what is the original OG

This is now one of my regular brews. I use US-05, as specified in the recipe. It works so well, I've never had any reason to switch to something else. I don't fly sparge, I do a single infusion batch sparge with 3 gallons at 175F. My OG comes out at the upper end of the stated range, 1.070 - 1.075.

 

[Gmull70]

This is now one of my regular brews. I use US-05, as specified in the recipe. It works so well, I've never had any reason to switch to something else. I don't fly sparge, I do a single infusion batch sparge with 3 gallons at 175F. My OG comes out at the upper end of the stated range, 1.070 - 1.075.

thanks for the info I just noticed that when I use the HBT app on my droid and look at this thread page 1 starts with the line BCB Rey IPA and then lists the ingredents. I cant see the top of the page where it lists the recipe type, yeast,batch size,og and so on. when I look at the forum on my pc or use the browser on my phone not the app i can see the entire page i also think ill fly sparge at 178 lookig foward to this beer brewing tomorrow.... cant wait

 

[Gmull70]

So went to brew shop on sat and brewing today monday. and realized Im missing an once of chinook lucky for me I had in my freezer .75 oz of Chinook and .25 oz of northern brewer any one think i should mix the two or just use the Chinook at knock out?

 

[Gmull70]

So the recipe says to stay in primary for 10 days then cold crash.is that done in the primary bucket? They say to cold crash for 3 days then ill keg and Carb will come up in about 8 days. So this beer will be done in 21 days?

 

[Cbaddad]

In my experience, this brew was better a little further down the road. 22 days and it was a bit green. Month and a half to two was optimum if I remember correctly.

 

[laserghost]

So what was the best dry hop to go with the chinook?

 

[pm5k00]

So what was the best dry hop to go with the chinook?

Since the only aroma addition is Chinook, I imagine Chinook would be the best for dry hopping.

 

[laserghost]

Chinook sounds like a safe choice, I guess I was hoping to hear about some more unexpected, but equally delicious decisions.

 

[pm5k00]

Chinook sounds like a safe choice, I guess I was hoping to hear about some more unexpected, but equally delicious decisions.

Well since the original recipe doesn't call for dry hopping anyways, your already changing it, no need to play it safe. Dry hop with whatever you want, any citrusy hop would pair well Chinook.

 

[jpduggan]

So went to brew shop on sat and brewing today monday. and realized Im missing an once of chinook lucky for me I had in my freezer .75 oz of Chinook and .25 oz of northern brewer any one think i should mix the two or just use the Chinook at knock out?

I say do it, record it. Maybe later you'll want to replicate it.

 

[laserghost]

brewed this on 6/23 and am just now tapping into the two week old bottles. delish.

i used maris otter as base malt and spalt for fwh. i left in primary for 3 weeks and dryhopped the last six days of it with an ounce of chinook and an ounce of citra. i don't think another ounce of dry hops would have hurt this one bit (but there was also no more room with the whole hops).

i will brew this again for sure.

thanks!

 

[sivdrinks]

I'm always amazed at the difference from 2 to 3 oz of dry hop.

 

[CHefJohnboyardee]

Brewed today. I was in heaven with the aroma of the chinook hops. I ran short of time for the boil. I didn't have as much boil off as I thought I would so I ended up with 6 gallons in the carboy with a SG of 1.057.

I am looking forward to this brew!!!

 

[furner]

So I lost most of my Tettnanger due to a boilover right when I got to a full boil. So I am thinking about a dryhop to make up for the loss of the Tett. Does it really matter since the Tettnanger is a First Wort hop? Or should I dry-hop?

 

[Chriso]

Just brewed 5 gallons of this for our all-grain demonstration held at our club's Learn To Homebrew Day - since I was using hops I had on hand, I wound up brewing it with Willamette for FWH, Amarillo for 60 mins, Chinook for 30 mins and 5 mins, and then a little more Amarillo at flame-out. Delicious smelling, clear golden wort - just pitched some very active American Ale slurry.

Will give you an update in 2-4 weeks! Thanks for the recipe EdWort!

 

[CrookedTail]

I brewed this a few weeks ago so it would be ready for the holidays. I added a little roasted barley to make the brew a little more red colored.

Well I racked it to the secondary on top of some chinook dry hops, and the gravity sample was awesome! The rye and chinooks pop out big time. I can't wait for this to be ready!

 

[Chriso]

Holy smokes, Batman. This beer is GOOOOOD.

I had a few glasses of it when it was still quite fresh in the keg - it was overwhelmingly piney and grassy - but we are talking days 2-7 after putting it onto the gas.

I let it sit for another two weeks, and some sort of miracle must have happened inside that keg. It is now a tropical fruit explosion backed up by ribbons of caramely malty rye-spicy goodness. AMAZING.

Will be brewing this again as my go-to Rye IPA recipe. I did not mention above that I changed the grainbill due to not having any Flaked Barley on hand. Instead, I went with:
10# Pilsner malt
2# Rye malt
2# Vienna malt
12oz Caramel 40*L
2oz Caramel 80*L
and the hop schedule was:
0.5oz Willammette at 90 minutes FWH'd
1.5oz Amarillo at 60 minutes
0.5oz Chinook at 30 min
0.5oz Chinook at 5 min
0.5oz Amarillo at 1 min
and no dry hopping.

 

[ruralbrew]

I never really liked IPA's but my daughter does so I brewed a batch of this for her. Or I should say I have never found an IPA I liked until I brewed this one.

This is a great recipe. I have brewed it a few times and am always sorry to see the last one go. I have used both pilsner and pale malt for the base, they both work well. I switched to C-80 and upped it to a pound and a half. It is a lot of crystal but this recipe can handle it. Last time I bittered with Columbus, very tasty combination with the Chinook. I use the same amount of Chinook, just move it later in the boil for flavor and aroma. I usually dry hop with an ounce of both Chinook and Cascade, they play together well too. I always forget to pick up some rice hulls when I buy ingredients, it seems like I end up with a stuck mash with my equipment.
The next batch I am going to use Warrior for bittering and Warrior and Cascade for dry hop, I think that will be good too.
This is an excellent recipe and beer. A solid malt backbone, spicyness from the rye, the caramel and the piney/citrusy/resinous flavor from the Chinook hops all come together in a beautiful copper colored elixir that is a joy for your taste buds.
It is also a solid enough recipe that you can tweak to your own tastes and still remain faithful to the original. I think if I were forced to choose only one beer to brew it would have to be this one.

 

[atimmerman88]

I'll be brewing this up tomorrow with Marris Otter instead of 2-row...

Pretty excited.

Doesn't anyone see any reason not to dry hop w/ an oz of Galena & Chinook each?

 

[tlsaudio]

Just brewed a 3 gallon batch last night to try this recipe out but just noticed I bought plain american 2-row, not pilsner 2-row....any difference? I hit all the numbers from the recipe, except my mash dropped from 154 to 151-152 because of dead space in my tun,. Any idea what to expect?

 

[rico567]

Just brewed a 3 gallon batch last night to try this recipe out but just noticed I bought plain american 2-row, not pilsner 2-row....any difference? I hit all the numbers from the recipe, except my mash dropped from 154 to 151-152 because of dead space in my tun,. Any idea what to expect?

This is a standard beer for me, year-round. I've never brewed it with anything but Rahr 2-row for the base malt, and I find it delicious.

 

[tlsaudio]

This is a standard beer for me, year-round. I've never brewed it with anything but Rahr 2-row for the base malt, and I find it delicious.

What about the lower mash temp? My guess is it will just dry out a little more..might rack to secondary once @ 1.013ish

 

[Smashing]

Brewed this up the other day. Hydro sample was great and this may turn out to be my best looking beer yet. My efficiency must be up there - my OG was 1.072! Thought it was going to blow the lid after 2 days in the fermentor, the lid was bulging even with a blow off tube!

 

[TreetopVT]

I was looking to give a Rye IPA brew a shot and this one looks straightforward. Plus, every recipe of Ed's that I've brewed has turned out fantastic. I want to explore the use of Nelson Sauvin Hops in a Rye IPA like Widmer's O'Ryely. Here is a link that describes their brew: http://widmerbrothers.com/beer/#rotator-ipa-oryely-ipa
Any thoughts on where I should change this recipe to support Nelson?

Thanks!

 

[Thorstadt]

I used this grain bill with 0.5oz Columbus and 0.5oz Citra FWH, and used 1oz Citra additions at 15min and 1min with 2oz Citra dry hopped. Turned out amazing. Homebrew club loved it, too. My OG was at 1.080, and the beer has amazing head retention. Thanks EdWort!

 

[DSmith]

Thanks Edwort for posting this recipe.

I brewed the beer but changed out the pilsner for American 2-Row and reduced the base-malt quantity for higher mash efficiency. OG was 1.064, gravity on day 6 is 1.013; most likely finished fermenting but no rush. Mash temperature was 152F->151F after 60 mimutes, mash pH = 5.45 measured at room temperature and a pitch of WY1056 per www.Yeastcalc.com. Fermenation temperature controlled to 67F.

I'm planning on dryhopping this with 1 oz Chinook 5 days before bottling.

 

[stretchsbrew]

What would you suggest for a yeast?

 

[atimmerman88]

What would you suggest for a yeast?

Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: Hydrated Dry
Batch Size (Gallons): 5.5
Original Gravity: 1.064
Final Gravity: 1.010
IBU: 67
Boiling Time (Minutes): 90
Color: SRM 9
Primary Fermentation (# of Days & Temp): 10 days at 62-65 degrees
Additional Fermentation: Crash cool to 39 degrees for 3 days then keg
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Spicy, malty, & very tasty!

BCB Rye IPA

This is a tasty, yet big beer at 7.2% abv. The flaked barley gives it incredible head retention and a cascading effect like a nitrogen pour.

10# 2 Row Pils
2# Rye
2# Vienna
12 oz. Crystal 60L
8 oz. Flaked Barley

1 oz. Tettnanger FWH 4.4% (First Wort Hopped)
1 oz. Chinook 60 min 12%
0.5 oz. Chinook 30 min 12%
0.5 oz. Chinook 5 min 12%

Mashed in at 154 degrees for 70 minutes. Ran off 7 gallons and boiled for 90 minutes.