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

[matts]

Hi Denny, my water is pretty hard, 210-320ppm if I remember correctly. Would you still recommend that I add gypsum?

 

[Denny]

Hi Denny, my water is pretty hard, 210-320ppm if I remember correctly. Would you still recommend that I add gypsum?

Probably not, but it really depends on your sulfate levels.

 

[idigg]

The Northern Brewer hop schedule is a little different than this recipe, which should I follow. The NB schedule has 1oz mt hood @ 30min and 1oz mt hood @ flameout instead of .5oz @ 30min and 1.50oz at flameout. TIA!

justin

 

[dale1038]

Both will be fine. I'd go the .5oz at 30 and 1.5oz at flameout if I had to choose.

 

[Denny]

Both will be fine. I'd go the .5oz at 30 and 1.5oz at flameout if I had to choose.

Agreed.

 

[Clifton]

In my research I found that the wheat and rye can self convert. So...I'm planning on doing a partial mash and just making up the 11 pounds of 2-row with DME.

I would be doing this BIAB style. Any cautions, encouragement, criticism?

 

[Jboggeye]

no problem as far as I know. I would suplement as much 2row as you could fit in the bag, as 11 LBs of DME is expensive. You are already mashing, just use it to the max capacity.

 

[Denny]

no problem as far as I know. I would suplement as much 2row as you could fit in the bag, as 11 LBs of DME is expensive. You are already mashing, just use it to the max capacity.

Agreed on all counts. I recommend using Briess rye malt. It's what I use and I've found it has more diastatic power than most continental rye malt I've encountered.

 

[Clifton]

My supplier carries Canadian Malting's rye malt. Do you think that'd be okay?

 

[Denny]

I'd guess so, but have no personal experience with it. See if you can get an analysis. Briess lists the DP of their rye malt at 105 so if the Canada is similar it should be fine.

 

[Clifton]

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...

I'm planning on brewing this BIAB and thought about moving the bag over to a second kettle for a Parti-gyle. I'd love more details about what you did, like IBUs, volume, etc. I have some Chimay yeast in the freezer. Belgian rye sound delicious.

 

[Jboggeye]

I'm planning on brewing this BIAB and thought about moving the bag over to a second kettle for a Parti-gyle. I'd love more details about what you did, like IBUs, volume, etc. I have some Chimay yeast in the freezer. Belgian rye sound delicious.

I fermented in a 3 gallon BB, so I probably got 2+ gallons. (I don't have notes on this, it was kinda on the fly)

I would go for a 20 ibu, 1.045ish beer with this. (you'll get something around the 1.3 out of the second mash)

if you need more details or more advice, send me the specs on the brew and on the second kettle.

 

[frazier]

Just out of curiosity, are there any commercial examples of anything close to this? A rye IPA, or something with Columbus and Mt. Hood hops? I'm really intrigued, and love all the glowing reviews, but I'd really like to know what I'd be getting into.

 

[spyder2723]

I just saw in the newest issue of Zymurgy that Sierra Nevada us releasing a Rye IPA in January. Unsure of the hop profile the add just says "bright citrusy flavors of whole-cone hops". I am planning on giving it a try to compare to this brew.

 

[Denny]

I've had test samples of Sierra's Rye IPA when I was there at Beer Camp a couple months ago. It's not anything like mine. About 1/2 the amount of rye and much different hopping.

 

[illinoisbuck]

hey guys was wondering what volume of strike water everyone was using for this? also would a wyeast and a us 05 work without a strter?
thanks
Bryan

 

[Denny]

I use 6.5 gal. for the mash.

When you say "a Wyeast", what one? You can use 05, but it's at the bottom of my list of alternate yeasts.

 

[illinoisbuck]

Yours of course!

 

[illinoisbuck]

The smackpack

 

[Denny]

The smackpack

OK. I'm not a fan of purposely mixing yeasts in the fermenter. One or the other will likely dominate and you have no way to control which it will be.

 

[illinoisbuck]

ended up making a starter, so no worries about the yeast. what volume sparge do you end up using. sorry for all the questions but new to the all grain thing.
thanks
Buck

 

[Denny]

I don't recall offhand, but here's an easy way to decide...after you runoff the mash, measure how much you have in the kettle. Subtract that from your boil volume. The answer you get is how much sparge water to use.

 

[AL73]

i made this recipe using WLP002 and Liberty instead of Mt Hood becouse in my LHBS they where out of it, i hit an OG 1.073 and after 10 days i took a sample today and it was 1.010. I'll wait for the weekend to dry hop with Colombus for more 5 days, like the spicyness!

Al Equihua

 

[reverendnathan]

Thanks for the recipe, Denny. Brewed this Tuesday, a little skeptical about the hop choices... until I got of whiff of that first wort hop blending together with the run-off! Smelled excellent the whole hour of boiling, super-excited to try this out! We emulated this recipe every step of the way in your direction... from using your yeast to even doing our grain absorption calculations from your own webpage... every stat turned out spot-on! Cheers!

 

[Native302]

I want to brew this but would like to know if pacman or ringwood yeasts would be a good substitute?

 

[stbnj]

I am planning to brew this on Monday. I am pretty excited, I've got a nice starter going and some new gear to try out too. I've used 1450 before and really enjoy it so I look forward to see what it does in a recipe designed for it. Anyway, I have never done a mash out before and have a question. Does this take the place of the sparge water? I get the part where I strike with 6.5 gallons of water to get to 153 but then what? Do I use the amount of water I would use to sparge to raise the temp for mash out and then use those runnings to get to my preboil volume? I am using a 10 gallon beverage cooler with the stainless braid by the way. I also have beersmith on my pc and a bunch of apps on my phone to figure out what temps I need to hit. Thanks for any help!

 

[kedash]

I am planning to brew this on Monday. I am pretty excited, I've got a nice starter going and some new gear to try out too. I've used 1450 before and really enjoy it so I look forward to see what it does in a recipe designed for it. Anyway, I have never done a mash out before and have a question. Does this take the place of the sparge water? I get the part where I strike with 6.5 gallons of water to get to 153 but then what? Do I use the amount of water I would use to sparge to raise the temp for mash out and then use those runnings to get to my preboil volume? I am using a 10 gallon beverage cooler with the stainless braid by the way. I also have beersmith on my pc and a bunch of apps on my phone to figure out what temps I need to hit. Thanks for any help!

Are you fly sparging or batch sparging? If you are batch sparging, you do not need to perform a mash out because you will be getting the wort up to a boil immediately after the quick sparging process and those high temps. will halt any further conversion activity.

Have fun. This beer is very tasty. I've made it twice.

 

[Denny]

I want to brew this but would like to know if pacman or ringwood yeasts would be a good substitute?

Pacman is OK, but Ringwood NEVER!!!! Pacman will leave the beer a bit thin, but the taste will be fine. Ringwood will totally dickchimp the flavor.

 

[Denny]

Are you fly sparging or batch sparging? If you are batch sparging, you do not need to perform a mash out because you will be getting the wort up to a boil immediately after the quick sparging process and those high temps. will halt any further conversion activity.

Have fun. This beer is very tasty. I've made it twice.

I used to do a "pseudo mash out" with this beer, but it was really just a pre mash runoff addition of water to even out the volumes of the runnings. These days I just do a thinner mash (1.6-1.75 qt./lb.) and don't bother with adding water before I run off the mash.

 

[Native302]

Pacman is OK, but Ringwood NEVER!!!! Pacman will leave the beer a bit thin, but the taste will be fine. Ringwood will totally dickchimp the flavor.

Roger. Thanks. Out.