Specialty IPA: Rye IPA Denny Conn's Wry Smile Rye IPA

[Denny]

Sounds like too much chloride. When you go that high on sulfate, try to keep chloride under 50.

 

[thadius856]

Brewing this today. Don't have any additives that'll get my sulfates up (that I know of), so I'll just have to brew without. My water comes in at 65 ppm Sulfate and a total hardness of 14 grains/gal or 240 ppm (CACO3).

Has made good beer so far. We'll see how it went in a few weeks.

 

[Denny]

Your sulfate is just about the same as mine. Without adding more the hop bitterness and perception of dryness might be a bit lacking, but you'll be in the ballpark.

 

[sbaffo]

wrong post

 

[doublebogey10]

Denny,


Out of curiosity, how many different types of yeast have you made this recipe with? Any that just came out bad?

 

[Denny]

Denny,


Out of curiosity, how many different types of yeast have you made this recipe with? Any that just came out bad?

As far as I can recall, I've only used 1056, 1272, 1450, and US-05. All of those worked well, although I preferred some to others. I've tasted versions made with various British yeasts and didn't care for them at all. For my tastes, it needs to have a yeast that doesn't contribute much, if any, flavor of its own.

 

[doublebogey10]

As far as I can recall, I've only used 1056, 1272, 1450, and US-05. All of those worked well, although I preferred some to others. I've tasted versions made with various British yeasts and didn't care for them at all. For my tastes, it needs to have a yeast that doesn't contribute much, if any, flavor of its own.

Interesting. Thanks!

 

[wookiemofo]

Quick question, what will the impact on this beer be with an OG of 1.058? My buddy and I split a 10 gallon batch this weekend, only to realize 32 pounds of grain won't fit in a 10 gallon cooler! My water volumes were all spot on, which is interesting because it was raining out (usually get less boil off).

Anyway, we mashed 2 separate times simultaneously then combined the worts and boiled away. Only thing I can think of is that my thermometer may have been off and we actually mashed a little lower.

Anyway, wondering what the effects are. Less malty therefore less body?

 

[wookiemofo]

A buddy is suggesting i could add a pound or two of honey to jack up the abv back to where it's supposed to be. Any thoughts on that?

 

[Clifton]

Thoughts on that...... DON'T DO IT. I came up a little short when I brewed it. I added the proper amount of DME and ended up with a fine beer.

 

[wookiemofo]

How late can you add it? I did a 2000ml starter and the fermentation is bonkers after only 24 hours! I assume I just figure out how many points I wanna add and add the appropriate amount of DME boiled in a small amount of liquid.

 

[Clifton]

Sorry for the late response. I've been without Internet for a while. I'd say as long as it is sanitary you can add it any time prior to secondary.

 

[dale1038]

Haven't made this beer in a few years. A tasty treat as always.

 

[DirtyOldDuck]

I made this beer in the middle of April, kegged it, drank it and enjoyed it. When I kegged it I had about a gallon left over so I primed it, bottled it and stuck it on a shelf and forgot about it. Last week I came across it as I was rearranging my brew room so I threw a couple of bottles in the fridge. I know it goes against conventional wisdom, but this IPA tastes even better after three months than it did fresh in the keg. As much as I don't like to bottle, I may have to make this one again and bottle the whole batch.

 

[Denny]

It's all up to your personal tastes. I like it a lot fresher, but whatever you like is the right thing to do!

 

[DirtyOldDuck]

It's all up to your personal tastes. I like it a lot fresher, but whatever you like is the right thing to do!

I liked it fine fresh; the keg didn't last long. There was just something "different" about the bottled version. Maybe the rye just stood out some more because the hops had faded a bit, I don't know. I usually like really fresh IPAs. I have another bottle in the fridge and a few bombers in the brew room. I probably need to do some more "research."

 

[Spames]

Just dumped 10.5 gallons into the fermenter. My wife asked me if she would like it, and I said "of course you will" -- poor girl...

Thanks for the recipe.

 

[Denny]

I can't tell you how many times I've heard "My wife doesn't like hoppy beers, but she loves the Rye IPA!". Good luck!

 

[nstowe81]

Brewed this yesterday! Many firsts in this batch. 1. First recipe from a post. 2. First use of hop bags for all additions. 3. First and last time I will not use a strainer when transferring to fermenter. (Hop bags helped but I still need to filter). 4. First time buying and crushing my own grains without a kit. 5. First time using an 8.5 gallon kettle. Pretty excited to taste the final product. Should turn out fine, but many lessons learned.

 

[13ONK]

Add me to the list of brewers brewing this up. First time brewing with rye, cant wait to see how it comes out. I was originally going to clone Sierra Nevadas ruthless rye, but stumbled on this recipie and saw all the rave reviews. Got my starter spinning away right now. Malts smelled great on the way home so I'm excited.

I did have a question about the water profile. Any suggestions other then just a heaping teaspoon of gypsum? I'm building it up from all R.O. Water.

 

[Denny]

These days I shoot for a lot more sulfate. Here are the final numbers....

Ca 119
Mg 7
Na 11
SO4 227
Cl 29
HCO3 52

 

[13ONK]

Thanks for the reply!

I built my water up for a balanced profile (brewer's friend calc) from R.O. and then I saw your reply so I added more gypsum. I'm still a bit green when it comes to building water, mine will be a little off from adding baking soda. Do my finals look ok?

Ca 135
Mg 0
Na 40
SO4 233
Cl 67
HCO3 101

 

[Denny]

Should be fine, I think! HCO3 is a little higher, but I don't think it'll be a problem. Martin or AJ, you out there?

 

[13ONK]

Well thanks again for the feedback. I plan on brewing this again later since my brewday was a compleate disaster... I'll be sure to dial in the numbers you listed.

My sob story involves horrible efficiancy (I think I was shorted grain), a broken thermometer, a stuck sparge (I think my filter broke and sucked a grain in, I still have to take it apart and figure out what happened), and a broken thermostat in the mash tun...

I'm gonna let it ferment out becuase why not. But at 1.062 starting gravety it's not gonna be a Denny Conn's Wry Smile Rye IPA. I'll label it 13ONK's abomination of Denny Conn's Wry Smile, haha. I'll probably save my dry hops for the next go round too.

 

[Denny]

Sorry to hear about your tribulations! Better luck next time around!

 

[marinosr]

Just brewed this recipe up yesterday! Very excited.

I didn't modify the water, and we have quite soft water here, so we'll see how that goes.

 

[Denny]

Just brewed this recipe up yesterday! Very excited.

I didn't modify the water, and we have quite soft water here, so we'll see how that goes.

You'll likely have a reduced hop expression and the finish won't be as dry.

 

[13ONK]

Sorry to hear about your tribulations! Better luck next time around!

Even with everything gone arye (hehe) this still seems to be coming around just fine. The samples I've taken have all been delicious. I know I'll enjoy the final product. It's totally on my re-brew list, can't wait to come back around to it. Thanks again for the recipe and your feedback.

 

[Denny]

Even with everything gone arye (hehe) this still seems to be coming around just fine. The samples I've taken have all been delicious. I know I'll enjoy the final product. It's totally on my re-brew list, can't wait to come back around to it. Thanks again for the recipe and your feedback.

de nada

 

[NewJersey]

just added the dry hop on saturday.
mine started at 1072 and finished at 1011