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

[eddie]

Ahhhhhhhhhhhhhhhhhhhh!!!! (Sorry to be spamming on this one, but it is driving me crazy.) Denny corrects himself in that post and notes that 65% was wrong, he really gets 75%, which brings back the 1.085 OG on US gallons. Here's a version that uses 6 gallons and the same grain bill: http://www.brew365.com/beer_dennys_rye_ipa.php

Yeah, I get 1.080 or higher with this quite regularly but I think it may be a fluke with my system as most people are getting in the mid 70's.

*edit*

I just edited the original post to reflect Denny's gravity numbers.

 

[DrinkNoH2O]

I'm still a bit confused by this recipe and I'm not sure we ever got down to the bottom of it... I have the same concerns as jloxton.

Here is the tread where I'm getting the initial recipe straight from Denny:
http://www.tastybrew.com/forum/thread/76127

Denny mentions the grain bill below to have an OG of 1.073 at 73% efficiency for 5 gallons post boil, however like others I calculate 1.083. I'm pretty confident I'll hit 73% efficiency - so what should I do? Should I go with an OG of 1.083 or scale sown the grain bill to try and hit 1.073? That's quite a large difference, and for my first time brewing this recipe I want to make it exactly as intended (right down to the WY1450)...

Recipe Specifics
----------------
Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Grain (LBS): 16.25
Anticipated OG: 1.073 Plato: 17.8
Anticipated SRM: 12.2
Anticipated IBU: 75.1
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-------------------
67.7 11.00 lbs. Pale Malt(2-row) America 1.036 2
18.5 3.00 lbs. Rye Malt America 1.030 4
7.7 1.25 lbs. Crystal 60L America 1.034 60
3.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
3.1 0.50 lbs. Wheat Malt America 1.038 2


To make things even more confusing the recipe at the beginning of this thread mentions 75% efficiency with an OG of 1.073 which is what Denny mentions as the OG for 73% (the HBT recipe also mentions 1.085 which is what I would calculate at 75%). In this thread Denny also mentions 1.073 as being "spot on".


Should I go with an OG of 1.083 @ 73% or scale sown the grain bill to try and hit 1.073?

 

[mb2696]

i make it at 1073 and would recommend that

 

[DrinkNoH2O]

i make it at 1073 and would recommend that

Cool. I wish Beer Smith had the capability to enter in grain bills as percentages and enter in a desired OG then spit out the weights needed - which is effectively what I think I'll do by hand. Wouldn't be a tough feature to add....

 

[mb2696]

https://www.homebrewtalk.com/f84/beersmith-grist-percentages-149827/#post1713692

 

[DrinkNoH2O]

https://www.homebrewtalk.com/f84/beersmith-grist-percentages-149827/#post1713692

Thanks!

BTW, Denny PM'd me back and for the record he recommends adjusting to end up with OG of 1.073 and 70-75 IBU.

I'll maintain the same percentages in the grain bill and slightly scale down in Beer Smith as outlined above...

 

[Naked_Eskimo]

Wondering if anybody has had both and can compare this Rye IPA to Terrapins Rye Pale Ale?

 

[dale1038]

Wondering if anybody has had both and can compare this Rye IPA to Terrapins Rye Pale Ale?

I've never had the terrapin but I know it's available here so I'll grab one next time i'm out. You really should make this beer either way. I kicked my keg last night and shed a tear. Plans are already in the works to make this again. Great beer!

 

[Jboggeye]

Hey guys, I'm getting a pound of German Hallertau and was thinking of subbing the Mt Hood for them. Anyone see any reason this would alter the final result?

 

[dale1038]

Hey guys, I'm getting a pound of German Hallertau and was thinking of subbing the Mt Hood for them. Anyone see any reason this would alter the final result?

I really don't. I've only made this recipe with Mt. Hood, but I've been using Mt. Hood in other things lately. Pretty much Hallertau to me. I'm sure Denny would say otherwise but at least don't let the hop sub stop you. This beer is quite amazing. It's not like you're subbing for the Columbus!

 

[Jboggeye]

Haha, I know how goo it is! I've made it three times! (although I forgot the gypsum last time)
I ordered the halertau, I'll use them and keep the ibus the same

 

[LBMikeB]

I brewed this yesterday. It was my first all grain batch and I picked up the kit from Northern Brewer. I'm really excited about this beer and all grain brewing in general. So excited that it has made me stupid. A brewing friend of mine called me last night and asked me if I hit the correct OG and I realized that I did not take a reading. Oh well. I plan on making this again and I'll have calmed down about all grain brewing by then and I'll take an OG reading.

 

[Denny]

Cheers, guys!

 

[DoctorDuvel]

I think this is the first time I've come across a hop like Mt. Hood being used so prominently in an American IPA. From reading the reviews of Denny's beer here, it obviously yields great results. Is this because it's a good match for the rye? Can someone give a description of the aroma and flavor? I'm very intrigued...

 

[Jboggeye]

Well, I'm not good at describing hop flavors, but if you've ever used Hallertau or Saaz, you're very close. It definitely compliments the rye, (spicy notes)
Hopefully someone else can describe it better than me.

I'm also beginning to think the noble type hops seem to impart cleaner, fresher hop flavor, along with better aging. This beer will keep much longer than other IPAs, and I think it has to do with Mt hood.

I'd love to hear more from others, and Denny

Btw, thanks Denny!

 

[Denny]

It is an unusual hop combo. AAMOF, when John Maier from Rogue first tried it, that was the first thing he commented on. The Mt. Hood has a kind of floral spiciness to it that works well in the beer. I kinda stumbled across it during the dozen or so test batches of the beer I brewed. I have to say, though, that I disagree Jboggeye about noble hops necessarily having a cleaner and fresher flavor and contributing to the beer's longevity. I haven't found that to be the case in my experience at least.

 

[Jboggeye]

fair enough, I've only been doing this for 2 years, so I would believe Denny...
I'm bottling this beer as we speak, Denny. Everyone loves it, and would rather drink it than any other beer!
I will be brewing it with Hallertau soon, as I have a few pounds of it. I'll let you know if it still works well.

 

[DoctorDuvel]

Ah, thanks guys, especially Denny (no offense Jbogg)! Naturally, I think many of us homebrewers have these partitions in our minds separating the different hops into rather strict categories based on styles of beer. Ignoring the "rules" is definitely in the spirit of homebrewing. I'm gonna have to try this recipe...

 

[Jboggeye]

And don't change a single thing! A lot of people I know brewed this beer the first time and changed it slightly. Brew it first as is. You might find you can't pick out anything to change...

 

[Jboggeye]

I just saw this post somewhere else

ryan6458 wrote:
When I tried it with the 2450 I just sat there and stared at the glass for five minutes. It took my brain awhile to process the awesomeness.

Yep, that's what happens. Denny, thanks again.

 

[DoctorDuvel]

wow - that's a new level of awesome - i usually want to finish a beer in 5 minutes if i think it's that good

and i'll make sure not to change anything - it's too "visionary" to mess with!...unfortunately i probably won't be able to brew this until the summer - so many other beers scheduled

 

[dale1038]

I just saw this post somewhere else

ryan6458 wrote:
When I tried it with the 2450 I just sat there and stared at the glass for five minutes. It took my brain awhile to process the awesomeness.

Yep, that's what happens. Denny, thanks again.

I agree. The Wyeast 1450 is a must!

 

[Scroto]

Say one couldn't get the Wyeast 1450 for this beer for whatever reason.

If they had to use a more attenuative strain such as pacman or 001 would it be a good idea to bump up the mash temp to perhaps 155-156F to retain more sugars in the finished beer?

 

[Denny]

Thanks again for all the kind words, guys. I've made it in the past with FWY1056, 1272 and US-05. For something like 1056/001 or 1272 I wouldn't change the mash temp. For Pacman or 05, that might not be a bad idea, but I've never tried doing it. I'd say just try to avoid those. I've been told that White 051 works well, but I haven't tried it, either. Keep in mind that it's the 1450 that really is the finishing touch. I'd consider that as important as the rye.

 

[Jboggeye]

Hi Denny, just wanted to let you know that I used the second runnings of this beer for a amarillo saison (very small- 3.5%) and at 2 weeks in the bottle it's already one of the best beers I've ever had.
So, your grain bill works very well in a saison...

 

[doctorRobert]

Anyone want to help me convert this into a more sessionable beer? Thinking 4 to 5 percent. Ill scale down the hops and OG proportionally, but i should add anything to help keep some body?

 

[Denny]

Don't do it. It completely changes the character of the beer.

Damn, I can't believe you can make a saison out of the grist! Good on ya for creativity!

 

[LBMikeB]

I'm sipping on wry smile right now. This is beer heaven! Thanks Denny.

 

[CidahMastah]

Denny or anybody who has done a 10G of this recipe - will it fit in a 15 g mash tun?

I am thinking I might have oatmeal on my hands if I go less than 1.25/ lb. But beersmith is giving me 40 qts for mash in volume and there is ~30 lbs of grain.

The mashtun is a 15g "blingman"

Thanks!

Looking at my Arrogant double batch (36qts mash water and 29lbs grains), I am thinking this won't fit unless I reduce the water (currently 40qt and 32lbs grains).

 

[TacoGuthrie]

CidahMastah - this is the thread for you: https://www.homebrewtalk.com/f11/how-big-your-mash-tun-needs-123585/

My LHBS didn't have any Mt. Hood and they sold me some Sterling instead. I haven't used either of those hops before. Anyone have any comments on my hop substitute?