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

[Denny]

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

Pretty much perfect numbers!

 

[NewJersey]

Pretty much perfect numbers!

that's what i wanted to hear.
im going to keg it tomorrow

 

[arborman]

whats the recommended mash temp for this recipe, using dennys 50 yeast?

 

[Denny]

whats the recommended mash temp for this recipe, using dennys 50 yeast?

153f

 

[arborman]

153f

Wow! Ok, thats what I will be doing..... I was thinking it would have been lower, around 149. Thanks for the reply, looking forward to brewing this over the weekend

 

[Denny]

Wow! Ok, thats what I will be doing..... I was thinking it would have been lower, around 149. Thanks for the reply, looking forward to brewing this over the weekend

Greg Doss at Wyeast presented a research paper that showed that maximum fermentability is obtained at 153F. While it's only a single data point, the info is compelling.

 

[haberdasher]

Denny,

I wanted to let you know that I brewed this Sunday night.
Here are some firsts you might like to hear (this was my second batch of beer ever):

1. First AG (ok, well BIAB, but still AG)
2. First batch to use my diy 50ft immersion chiller and pre-chiller
3. First batch to use my custom burner assy.
4. First batch to go into my diy fermentation chamber
5. Will be the first batch for me to keg

I'd say I broke in all the new equipment the right way!

I hit the recipe to a T -- used WY1450 Denny's in a 2L starter

My lhbs had everything I needed -- but a couple questions:

The Columbus was 15.2AA and the Mt. Hood was 5.4AA - I guess the different years change that slightly - will this affect the finished IBU's much?

My preboil SG was around 1.050 (not temp corrected with much accuracy)
My post-boil, post-chill, temp-corrected OG was 1.070 with only about 5.1 gallons making it to the fermenter. I settled for a little less volume to make it BIAB in my 8.8 gallon BK. The calculators I've used after the fact make it look like my Brewhouse efficiency was only around 58% ( which is about what I expected for BIAB my first time out. I kept it at 153 the whole time) Does this seem right?

I also saw that you keg hop often. I bought an extra ounce of columbus for this -- I seem to remember reading that you dry hop in primary 1oz and keg hop 1oz.

I know the debate on secondary is vigorous, but I was gonna secondary this one with 1oz and toss 1oz in the keg (in a bag?) too. Does this sound good?

Sorry for the novel.
Thanks!

 

[Denny]

Denny,

I wanted to let you know that I brewed this Sunday night.
Here are some firsts you might like to hear (this was my second batch of beer ever):

1. First AG (ok, well BIAB, but still AG)
2. First batch to use my diy 50ft immersion chiller and pre-chiller
3. First batch to use my custom burner assy.
4. First batch to go into my diy fermentation chamber
5. Will be the first batch for me to keg

I'd say I broke in all the new equipment the right way!

I hit the recipe to a T -- used WY1450 Denny's in a 2L starter

My lhbs had everything I needed -- but a couple questions:

The Columbus was 15.2AA and the Mt. Hood was 5.4AA - I guess the different years change that slightly - will this affect the finished IBU's much?

My preboil SG was around 1.050 (not temp corrected with much accuracy)
My post-boil, post-chill, temp-corrected OG was 1.070 with only about 5.1 gallons making it to the fermenter. I settled for a little less volume to make it BIAB in my 8.8 gallon BK. The calculators I've used after the fact make it look like my Brewhouse efficiency was only around 58% ( which is about what I expected for BIAB my first time out. I kept it at 153 the whole time) Does this seem right?

I also saw that you keg hop often. I bought an extra ounce of columbus for this -- I seem to remember reading that you dry hop in primary 1oz and keg hop 1oz.

I know the debate on secondary is vigorous, but I was gonna secondary this one with 1oz and toss 1oz in the keg (in a bag?) too. Does this sound good?

Sorry for the novel.
Thanks!

Good on ya! I always shoot for the correct OG rather than volume. I boil until I hit OG, then add my finishing hops. This gets you the beer you want, although you may have to boil a bit more.

For hops, adjust the amount of any bittering addition based on AA. For example, if the recipe calls for 1 oz. of 5% AA hops and your are 10%, you'd use 1/2 an oz. The exceptions to that rule are FWH or additions under 5 min. when it really doesn't matter much.

I've been doing some dry hopping experiments based on a recent Zymurgy article by Stan Hieronymous, author of the Hops book. In Zymurgy, he wrote about the interaction between yeast and hops and how it could produce really floral flavors. So I split a batch and dry hopped on half in primary and the other half on secondary. I found that the batch dry hopped in secondary had a much better and more "accurate" hop aroma compared to the one dry hopped in primary. So, these days I always go to a secondary for dry hopped beers. For this one, I do both the secondary and the keg, so your plan is spot on.

 

[SuperX]

Denny, do you recommend adjusting the water for the boil or for the mash? I notice the gypsum is in the boil only, but I'm not sure about the other ingredients

My water is
Ca 26
Mg 35
Na 1
SO4 2.8
Cl 2.8
HCO3 27.3

Beersmith recommends for 6.75 gallons into the boil
Gypsum 10.1g
NaCl .4g
CaCl .6g
NaHCO3 .8g

For 8.4 gallons
12.6
.6
.8
1.0

Thanks!

 

[Denny]

Denny, do you recommend adjusting the water for the boil or for the mash? I notice the gypsum is in the boil only, but I'm not sure about the other ingredients

My water is
Ca 26
Mg 35
Na 1
SO4 2.8
Cl 2.8
HCO3 27.3

Beersmith recommends for 6.75 gallons into the boil
Gypsum 10.1g
NaCl .4g
CaCl .6g
NaHCO3 .8g

For 8.4 gallons
12.6
.6
.8
1.0

Thanks!

This is the profile to shoot for. I've been increasing the sulfate in the recipe and I like this...

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

It gets broken down like this....

Mineral Additions Mash (g) Sparge (g)
Gypsum . 7.8 4.0
Epsom Salt 0.0 0.0
Canning Salt 0.0 0.0
Baking Soda 0.0
Calcium Chloride 1.4 0.7
Chalk . 0.0
Pickling Lime 0.0
Mag Chloride 0.0 0.0

 

[arborman]

Just brewed this yesterday, did a 6.25 gal batch. Nailed it at 1.074!

I ran into a problem (which I have had a few times) trying to do my whirlpool chill (new chiller/pump). Could not get a prime going to do the whirlpool, so just did a chill without whirlpool.

When I transferred into my fermentor, I was blown away by the amount of break/hop material. There must be a good 2-3" of trub at the bottom of my fermentor.... Is this pretty normal for this brew? Out of curiosity, I am wondering if doing a whirlpool chill helps a ton in keeping this out from the fermentor

 

[Denny]

Just brewed this yesterday, did a 6.25 gal batch. Nailed it at 1.074!

I ran into a problem (which I have had a few times) trying to do my whirlpool chill (new chiller/pump). Could not get a prime going to do the whirlpool, so just did a chill without whirlpool.

When I transferred into my fermentor, I was blown away by the amount of break/hop material. There must be a good 2-3" of trub at the bottom of my fermentor.... Is this pretty normal for this brew? Out of curiosity, I am wondering if doing a whirlpool chill helps a ton in keeping this out from the fermentor

What kind of pump do you have? March pumps, for instance, are not self priming and the inlet must be below the outlet of your kettle. In addition, you may need some way to vent the air out of the pump.

 

[Brewzologist]

Thank you Denny Conn! This is easily one of my favorite brews...

 

[arborman]

Couple questions on this:

I brewed this up to the specs listed, came out with 1.074 on the money, and its been fermenting with dennys fav yeast for the past 9 days.... Wondering what y'all have been getting as the final gravity? Beersmith is estimating this to come in at 1.018. I am thinking of pulling a sample tonight, and if its at the end, I would like to dry hop.. I would like to shoot for a 3 week, grain to glass brew...

Dry hop question: 1 oz seems a bit light handed for an IPA, at least compared to what I have done in the past.. I was thinking of bumping it up to 2 oz.. Any input on this, or should I just stick with the 1 oz? I am pretty much a hop head

Thanks for sharing!

 

[Denny]

Couple questions on this:

I brewed this up to the specs listed, came out with 1.074 on the money, and its been fermenting with dennys fav yeast for the past 9 days.... Wondering what y'all have been getting as the final gravity? Beersmith is estimating this to come in at 1.018. I am thinking of pulling a sample tonight, and if its at the end, I would like to dry hop.. I would like to shoot for a 3 week, grain to glass brew...

Dry hop question: 1 oz seems a bit light handed for an IPA, at least compared to what I have done in the past.. I was thinking of bumping it up to 2 oz.. Any input on this, or should I just stick with the 1 oz? I am pretty much a hop head

Thanks for sharing!

Ideally it should finish around 1.013. Don't trust Beersmith or any other software to predict FG.

2 oz. of dry hops is fine.

 

[MollyHatchet]

+1, do two oz for the dry hop, If your a hop head, you will be glad you did. I did a rye IPA and didn't dry hop but wished I did, I could tell it could have handled the two ounces very easily.

 

[CUBrewing]

So I'm brewing the rye IPA this weekend got all ingredients except the homebrew store was out of Columbus so I got chinook instead. How does everyone think this will turn out? Everything about the recipe will be the same except that. I know it will be a different beer than Denny intended. I have brewed with chinook before and enjoy the flavor so I don't see how it could be bad right?

 

[Denny]

Like you say it will be different. The recipe is kinda built around the Columbus. That said, although different, I think Chinook could be a damn good stand in!

 

[CUBrewing]

Thanks Denny. ill post how it turns out when the batch is finished

 

[juggabrew]

so long story short…the fermenter lid popped off slightly cause I had my blow off tube clamped for some stupid reason. just caught this today and I brewed this on sat. only one side of the lid came up so do you think everything is still ok after 5 days? worried about air getting in. not sure when this happened cause its at a friends house. again long story short, any feed back would be appreciated.

 

[Hanso]

Yep- It'll be fine.

 

[Denny]

so long story short…the fermenter lid popped off slightly cause I had my blow off tube clamped for some stupid reason. just caught this today and I brewed this on sat. only one side of the lid came up so do you think everything is still ok after 5 days? worried about air getting in. not sure when this happened cause its at a friends house. again long story short, any feed back would be appreciated.

I doubt there's a problem.

 

[juggabrew]

Cool thanks Denny. I'm thinking of just leaving it in the primary the whole time and dry hop. Is this recommended or should I rack to secondary? If I can leave it how long should I let it sit? 2/3/4 weeks? ...then bottle

 

[Denny]

Cool thanks Denny. I'm thinking of just leaving it in the primary the whole time and dry hop. Is this recommended or should I rack to secondary? If I can leave it how long should I let it sit? 2/3/4 weeks? ...then bottle

I used to let it go through a long primary, then dry hop in primary. After reading some things about the interaction of yeast and hops, I went back to racking to secondary and dry hopping there. Much better results. I usually do a 3-4 week primary, rack and dry hop for 1-2 weeks, then keg with more dry hops.

 

[cubbyfan]

I brewed this for the first time last week and hit my OG right on at 1.073. Used everything exactly as written. After a week fermenting the gravity is just down to 1.030. Been holding the temp at 63 degrees. There is still some activity in the airlock but it has definitely slowed considerably. This is my fist time using Denny's yeast and first time making a starter of this size so wondering if this timing is typical or maybe I underpitched the yeast. Going to give it some more time obviously as it is only being a week but do you guys think I should pitch more yeast or just let it ride out? Thanks for any help!

 

[Denny]

Give it at least 2 more weeks and raise the temp a bit at this point, if you can.

 

[BreezyBrew]

I brewed this two weeks ago with the following hop schedule:

0.50 oz Mt. Hood [6.00 %] - First Wort 90.0 min Hop 6 9.8 IBUs
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 30. Hop 7 22.4 IBUs
0.50 oz Mt. Hood [6.00 %] - Boil 30.0 min Hop 8 6.4 IBUs
2.00 oz Mt. Hood [6.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

30 Min whirlpool

I have yet to dry hop it, but I did take a FG reading. Man, with this hop schedule, the recipe tastes just like fresh squeezed orange juice. It's delicious. This is my first time brewing it. Typically, if I follow a recipe's hop schedule the beer becomes astringent, so I have to lighten it up. That's the reason for the change. Anyone else have comparable tasting notes?

 

[Denny]

I brewed this two weeks ago with the following hop schedule:

0.50 oz Mt. Hood [6.00 %] - First Wort 90.0 min Hop 6 9.8 IBUs
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 30. Hop 7 22.4 IBUs
0.50 oz Mt. Hood [6.00 %] - Boil 30.0 min Hop 8 6.4 IBUs
2.00 oz Mt. Hood [6.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

30 Min whirlpool

I have yet to dry hop it, but I did take a FG reading. Man, with this hop schedule, the recipe tastes just like fresh squeezed orange juice. It's delicious. This is my first time brewing it. Typically, if I follow a recipe's hop schedule the beer becomes astringent, so I have to lighten it up. That's the reason for the change. Anyone else have comparable tasting notes?

I'd recommend you try the recipe as written. Who knows, you might like it!

 

[BreezyBrew]

I'd recommend you try the recipe as written. Who knows, you might like it!

Thanks Denny! I was trying to eliminate the astringent hop flavor some if my IPAs have had. I didn't think it would change the character of the beer that much. Next time I'll brew just as the doc ordered

 

[Denny]

Thanks Denny! I was trying to eliminate the astringent hop flavor some if my IPAs have had. I didn't think it would change the character of the beer that much. Next time I'll brew just as the doc ordered

Is what you're experiencing truly astringency? No offense intended, but I find that's one of the most misidentified things in the beer world. Are you sure it isn't just bitterness? Have you taken your water into account?