Specialty IPA: Rye IPA Bee Cave Brewery Rye IPA

[Malty_Dog]

I miss this beer, think it's time for another brew session. It was fantastic last time. The Tettnanger FWH were just so smooth.

 

[atimmerman88]

Rebrewing this right now.

I really enjoy this ipa on the cooler winter nights


Sent from my iPhone using Home Brew

 

[Gmull70]

This beer is allways a favorite of everyone who drinks it

 

[Malty_Dog]

Just picked up the grains, hops, and yeast. Looks like Friday after Turkey Day will be a smoking (pork shoulder) and brewing session...good times.

 

[Shenanigans]

Next up for me is a white IPA but then after that a split batch of this beer again.
This time half of it like the original recipe and the second half I'll make Belgian Rye Chocolate Stout. Still need to plan exactly how to do it though.

 

[mleban]

Doing this BIAB, anything I should change or do different?
Thanks in advance, new to brewing.

 

[Malty_Dog]

Doing this BIAB, anything I should change or do different?
Thanks in advance, new to brewing.

Full grain bill? May want to goose up the base malt a tad if you experience lower efficiency with BIAB, not everyone does. Crush is a big part of that.

I wrapped up a nice Thanksgiving weekend by brewing this today. Subbed out 5 lbs of base malt for 3 lbs Pils DME for my own version of a partial mash. Came in slightly high with an OG of 1.070. Really looking forward to this one!

 

[Malty_Dog]

Bottled up after a 2 day cold crash. Man it's good to taste this again. Its just very unique...smooth yet spicy and just the right bitterness. This is going to be a joy to share with others in the coming weeks as well. Guessing it will hit its stride around New Years and beyond.

 

[Bobcatbrewing42]

Ed: I've done a few of your recipes or modifications thereof and they have all been great.
White IPA's seem to be the rage now. My son brought home a New Belgium "Accumulation," that used Mosaic and Amarillo hops (no further info on the bottle).

Do you have any good White IPA clones?

Could you teach us brewing underlings how to deconstruct a commercial beer to copy the flavors or at least pull out some of the desirable traits?

 

[Bobcatbrewing42]

@mysteryberto: Founders Brewery in Mich. does an excellent Red Rye beer. I have brewed a clone of it and modified that a few times and it is one of my favorites (by "my favorites" I mean that family and friends drink it all before I get a chance)

 

[Texconsinite]

Thinking about a Rye IPA for February. Here is the extract recipe Im thinking of sofar.

6lb Light LME
1lb Munich LME
1lb Honey
8oz Flaked Rye (steeped @ 155 for 30min)
8oz Crystal 40L (steeped)
1tsp Yeast Nutrient
Whirlfloc @ 15
1oz Magnum @ 60min
.5oz Mosaic @15
.5oz Nelson Sauvign @15
.5oz Mosaic @ 0
.5oz Nelson Sauvign @0
1 oz Nelson dry-hopped in secondary
Wyeast 3711 (91% Atttenuation)

Brew software Calcs at 74 IBUs

Im hoping the fruity hops and dry/spicyness from rye and yeast will blend nicely, but not result in a crazy bitter beer.

 

[Shenanigans]

Thinking about a Rye IPA for February. Here is the extract recipe Im thinking of sofar.

6lb Light LME
1lb Munich LME
1lb Honey
8oz Flaked Rye (steeped @ 155 for 30min)
8oz Crystal 40L (steeped)
1tsp Yeast Nutrient
Whirlfloc @ 15
1oz Magnum @ 60min
.5oz Mosaic @15
.5oz Nelson Sauvign @15
.5oz Mosaic @ 0
.5oz Nelson Sauvign @0
1 oz Nelson dry-hopped in secondary
Wyeast 3711 (91% Atttenuation)

Brew software Calcs at 74 IBUs

Im hoping the fruity hops and dry/spicyness from rye and yeast will blend nicely, but not result in a crazy bitter beer.

Sounds good I did something similar but with Amarillo and Strisselspalt and it turned out very tasty. I used Belle Saison dry yeast instead of the 3711 but they are the same strain and have a very similar flavour profile and behaviour.
I haven't checked your numbers but be aware that mine finished at 1.002 and I ended up with a 9.5% beer.
Tasted very good but not a session beer
I also made the "mistake" of adding 1/2 lb of Honey to make it more farmhouse like but depending on what stage you add it to the process this yeast will just eat it up and convert it to alcohol leaving no Honey flavour behind.

 

[Shenanigans]

Anyone ever use flakes in stead of malted rye for this?
I might have half a day free to do a quick brew this Friday so was thinking of doing a BIAB. Using the flakes means I wouldn't have to crush the Rye Malt which would also save some time.

Thinking about going for Columbus (bittering) and Amarillo & Simcoe for flavor and Aroma.

 

[jmb7504]

I don't know if my keg is too cold or beer is too young, but im not getting the famous head everyone is talking about..

 

[Shenanigans]

I don't know if my keg is too cold or beer is too young, but im not getting the famous head everyone is talking about..

I only bottled this but it did take a good 3 to 4 weeks before I got the big head effect.

 

[Malty_Dog]

Thanks again Edwort!

 

[Shenanigans]

I only bottled this but it did take a good 3 to 4 weeks before I got the big head effect.

My latest version is now about 25 days in the bottle.
The head is normal but not as big as last time yet.
Tastes great though!

 

[kingmatt]

My version of this recipe just took gold in the specialty category for the Philly leg of the NHC and is advancing to the final round in San Diego. That makes 3 golds, 1 bronze and a 2nd place Best of Show award so far...I think I would qualify it as a winner!!

 

[Shenanigans]

My version of this recipe just took gold in the specialty category for the Philly leg of the NHC and is advancing to the final round in San Diego. That makes 3 golds, 1 bronze and a 2nd place Best of Show award so far...I think I would qualify it as a winner!!

Great stuff. I'm going to order half a pound of Mosaic soon so I'll give your version a go in the near future.

 

[Shenanigans]

Great stuff. I'm going to order half a pound of Mosaic soon so I'll give your version a go in the near future.

So finally I have almost everything here and the time to brew.
I'm only going to make a few small changes.
Firstly for the 60 min addition I will use Summit and secondly I didn't have enough Vienna malt to stick to the original malt bill.
I wanted to add 1kg but only had 700g. The remaining 300g will be subbed with light Munich so it shouldn't make much of a difference.

Really looking forward to this.
The last version I did was Columbus, Amarillo, Simcoe and everyone loved it.
They keep annoying me to brew something similar again.

 

[kingmatt]

So finally I have almost everything here and the time to brew.
I'm only going to make a few small changes.
Firstly for the 60 min addition I will use Summit and secondly I didn't have enough Vienna malt to stick to the original malt bill.
I wanted to add 1kg but only had 700g. The remaining 300g will be subbed with light Munich so it shouldn't make much of a difference.

Really looking forward to this.
The last version I did was Columbus, Amarillo, Simcoe and everyone loved it.
They keep annoying me to brew something similar again.

Nice, let us know how it turns out!

My entry into finals of NHC scored a 40 by both judges but sadly didn't place...there's always next year!

 

[atimmerman88]

Excited to brew this again for the 3rd or 4th time. I always enjoy this when the weather turns cooler. Trying mangrove jacks west coast yeast this go around. Recipe as posted.

 

[Shenanigans]

Nice, let us know how it turns out!

My entry into finals of NHC scored a 40 by both judges but sadly didn't place...there's always next year!

Brewed mine almost 3 weeks ago now.
I just got back from a week away on holiday so I haven't had a chance to measure the SG yet but I'm going to add 1oz each of Mosaic and Citra tomorrow and will take a sample it then. Will bottle it next weekend if I'm sure it is finished; should be after 4 weeks.

 

[Shenanigans]

So 2 weeks in the bottle now.
When I tasted it a few days ago the Citra was the strongest flavour I could get but now the Mosaic is fighting it's way through. whichever one wins out the two are lovely together.

Anyway it's tasting very good now but as it had an OG of 1.073 and finished at 1.012 with an abv. of about 8% and almost 75 IBUs it still needs a bit of aging. It's actually on the border of being an Imperial IPA. I'll report back around the end of the month.

 

[treacheroustexan]

I brewed this last night. Forgot to take a gravity reading but I'm not too concerned. I think the brew day went pretty well. No major mishaps. Plan on leaving in primary for at least 3 weeks then kegging.

 

[Shenanigans]

So 2 weeks in the bottle now.
When I tasted it a few days ago the Citra was the strongest flavour I could get but now the Mosaic is fighting it's way through. whichever one wins out the two are lovely together.

Anyway it's tasting very good now but as it had an OG of 1.073 and finished at 1.012 with an abv. of about 8% and almost 75 IBUs it still needs a bit of aging. It's actually on the border of being an Imperial IPA. I'll report back around the end of the month.

So drinking one of these right now.
Tastes great but if you want to make it a cheaper brew I wouldn't hesitate to brew it without the dry hops. My previous version with Columbus, Amarillo and Simcoe without dry hopping was also fantastic.
All depends on what you are aiming for.
It's such a great grain bill that you can really experiment with it.
In fact next time I think I will give the OP version a try as I haven't done that yet.

 

[treacheroustexan]

I can't wait to keg this up! Trying to finish off my keg of peach wheat and hope to keg this next week.

 

[treacheroustexan]

About 5 days in the keg.

 

[MrAverageGuy]

Has anyone tried this recipe, substituting in Wyeast 1450? First time using this yeast and plan to do up a 2.5 gallon batch in the next week or so. Heard 1450 is a very low-floc strain, all advice appreciated and welcome.

 

[m00ps]

Has anyone tried this recipe, substituting in Wyeast 1450? First time using this yeast and plan to do up a 2.5 gallon batch in the next week or so. Heard 1450 is a very low-floc strain, all advice appreciated and welcome.

IMO, it doesnt really matter what yeast you use in an IPA (apart from IPA substyles and a few exceptions like conan and wy1318). The yeast is far from the focus of the beer. Everythign is just a vehicle for you to experience the hops. For an IPA, the yeasts job is to get the beer dry, and then get out of the way (i.e. no notable yeast esters). Any clean, medium to high attenuating yeast will do fine in an IPA