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

[CidahMastah]

Yeah I have seen that, but was looking for personal experience since I am so close to the max capacity. Thanks though.

It looks like the Mt. Hood is responsible for a lot of the aroma for this recipe. Having never used Sterling I can't comment on it. But man I hate it when the LHBS seems to be missing one or two crucial elements to my recipes!

 

[TacoGuthrie]

I made another Rye IPA recipe due to the fact i couldn't get Mt Hood hops. It doesnt make any sense to change a highly touted recipe before you've brewed it once to specs.

I'll get some Mt Hoods eventually and come back to this one.

 

[CidahMastah]

Luckily I hit up another major hop by. I plan on doing this recipe this, or next weekend. Really looking forward to the monster grain bill

 

[VanHolton]

I brewed this last night and I'm really looking forward to it! My one issue was I had a stuck sparge. A stuck batch sparge at that. No matter how many times i tried, i just could not drain the MLT completely. I'm guessing i lost at least a half gallon. I was thinking it coulda been all the rye plus the half lb of wheat. Did any of you encounter this? I've never had this issue before. Denny, you're a batch sparger, right? Any suggestions for me? Thanks for the recipe!

 

[DoctorDuvel]

I brewed this last night and I'm really looking forward to it! My one issue was I had a stuck sparge. A stuck batch sparge at that. No matter how many times i tried, i just could not drain the MLT completely. I'm guessing i lost at least a half gallon. I was thinking it coulda been all the rye plus the half lb of wheat. Did any of you encounter this? I've never had this issue before. Denny, you're a batch sparger, right? Any suggestions for me? Thanks for the recipe!

Did you use rice hulls? They act as a grain bed filter and keep the mash from getting all gummed up.

 

[CidahMastah]

Did you use rice hulls? They act as a grain bed filter and keep the mash from getting all gummed up.

I planned on using 1 lb when I brew this this weekend, that sound about right?

I have been growing a 3qt starter since Monday!

Should say... I am doing a 10G batch

 

[VanHolton]

Did you use rice hulls? They act as a grain bed filter and keep the mash from getting all gummed up.

I did not. I read this thread before brewing and didn't notice a mention of them. If anyone is out there planning this brew, pick up some rice hulls, STAT!

Like I said, I've never had this happen before, but I did use a new LHBS. It's a very reputable place, though, and I'm sure their mill was calibrated well. The crush looked great, actually.

 

[CidahMastah]

I just stepped my starter up to a 4qt, so I should be in great shape by brew day.

Anybody recc the amount of rice hulls to use? Just checking that a lb for a 10G batch sounds about right. Don't want to break my no stuck sparge run!

 

[DoctorDuvel]

they say rice hulls should not exceed 10% of the grain bill, beersmith says 5% - i'm not sure what kind of bad things happen when you go beyond that, you can probably find that answer somewhere around here...2lbs of rice hulls for a 10-gallon batch sounds reasonable, but you should check the numbers...and probably do a search and see what people say who have a lot of experience with them

 

[CidahMastah]

Thanks Doc!

The grain bill for a double batch is about 32lbs. So that means I could likely use up to 3.2lbs but the 10% rule and 1.6 by BeerSmith. However the Rye and rice are only ~7lbs of the grain bill, so I think 3.2 lbs is a bit much. heck, there are 22lbs of 2row with hulls in there to help out

 

[doctorRobert]

It can't be done and keep it the same beer.

Sure you could. Make a smaller batch! (in regards to having a smaller grain bill) - sorry just realized I responded to a very very old post!

 

[CidahMastah]

FYI - I went with 1lb of rice hulls for the 10G batch and no stuck sparge. It seemed to flow out slower than a typical first runnings (I am a batch sparger), but flow it did.

Looking forward to the end result - thanks for the recipe Denny!

 

[Denny]

Sterling is kinda in the ballpark. You;d be better off with Hallertauer if you can't get Mt. Hood.

 

[Denny]

Denny, you're a batch sparger, right? Any suggestions for me? Thanks for the recipe!

Yes, I am, but I'm afraid I can't help you much. I've made dozens and dozens of batches of it and never had a stuck runoff. Are you using a good quality braid for lautering?

 

[VanHolton]

Denny,
I'm using a false bottom in a ten gallon igloo cooler. Perhaps my crush is too fine. It hasn't changed in the last 30 batches, however, Wry Smile just got stuck. That's ok. The numbers weren't affected much. I got somewhere around 6 gallons at 1.078 OG. I can't wait to taste this!

 

[CidahMastah]

Do people typcially dry hop this with 1oz of columbus? Or is dry hopping skipped?

 

[Jboggeye]

yes, dry hopping is important in this beer

 

[CidahMastah]

yes, dry hopping is important in this beer

Thought so - being an IPA and all. Dry hop I shall...

Thanks

 

[VanHolton]

Just dry hopped and checked my FG, and I'm at 1.025! It's been three weeks, so I figure it's done, but I'll check next week when I rack it off the dry hops. It started at 1.078, so I think I'm in the ball park, but it still seems high.

 

[Denny]

Yeah, 1.025 is a bit high. I shoot for 1.013 from an OG of 1.073.

Yes, dry hop the beer...it isn't the same otherwise. I sometimes do an oz. in the fermenter for a week or 2, than another oz. in the keg.

 

[CidahMastah]

Thanks - Denny. Since I did a double batch, maybe I will try both your suggestions. I am sure I will like the hoppier version. First Rye brew - I am looking forward to this one... (to dry hopping this saturday).

 

[VanHolton]

Yeah, 1.025 is a bit high. I shoot for 1.013 from an OG of 1.073.

Damn it! I made a 2L starter from the Wyeast Activator. I haven't had this issue with my other beers lately. Normally, I use harvested S-05 though. What's the usual apparent attenuation of your yeast, Denny? Is there anything else you would suggest I do at this point to maybe dry it out a bit more? Thanks!

 

[CidahMastah]

Damn it! I made a 2L starter from the Wyeast Activator. I haven't had this issue with my other beers lately. Normally, I use harvested S-05 though. What's the usual apparent attenuation of your yeast, Denny? Is there anything else you would suggest I do at this point to maybe dry it out a bit more? Thanks!

I had a 4qt starter for this one, I never pitch this high, but I think someone on hear recc it. I will check my attenuation as well.

 

[VanHolton]

I had a 4qt starter for this one, I never pitch this high, but I think someone on hear recc it. I will check my attenuation as well.

Well, that sounds like the same rate that I pitched, considering I only did 5 gallons. I'd be interested to see your results. I fermented in about 61 degree ambient temp (April is great in my basement), and mashed per the recipe instructions.

 

[CidahMastah]

Well, that sounds like the same rate that I pitched, considering I only did 5 gallons. I'd be interested to see your results. I fermented in about 61 degree ambient temp (April is great in my basement), and mashed per the recipe instructions.

Ah - I fermented at more like 68F (that is my typical temp goal). I bet the difference will be in the ferment temp. Will be checking in on mine this sat and will let you know what I get.

You may want to try warming up your fermenter to 68F ish and rouse some yeast off the bottom with a racking cane. You might rejuvenate the ferment for a few more points.

 

[VanHolton]

Ah - I fermented at more like 68F (that is my typical temp goal). I bet the difference will be in the ferment temp. Will be checking in on mine this sat and will let you know what I get.

You may want to try warming up your fermenter to 68F ish and rouse some yeast off the bottom with a racking cane. You might rejuvenate the ferment for a few more points.

I may try that, but the beer itself is not 61. I would guess it was more like 67. It seems like it should've been fine at that temp. Maybe not though. I'll let you know if I can get it down any further.

 

[Denny]

Damn it! I made a 2L starter from the Wyeast Activator. I haven't had this issue with my other beers lately. Normally, I use harvested S-05 though. What's the usual apparent attenuation of your yeast, Denny? Is there anything else you would suggest I do at this point to maybe dry it out a bit more? Thanks!

It depends a lot on the wort, of course, but I usually see 73-80% attenuation with it.

 

[doctorRobert]

I was thinking of brewing this and aging it with some oak chips. Anyone have any thoughts on that?

 

[Denny]

I was thinking of brewing this and aging it with some oak chips. Anyone have any thoughts on that?

My first thought is that it would conflict with the rye and hops, but I've never actually tried it.

 

[CidahMastah]

I just did a reading on my FG - I was able to get 1.018 - 1.019 for my F.G. Good Stuff!