Start by asking why...what do you expect to get from it? My experience is that flaked rye has much less flavor than malted rye. And why not brew the beer as is the first time to see what it is before making changes to a tried and true recipe?
Specialty IPA: Rye IPA Denny Conn's Wry Smile Rye IPA
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Start by asking why...what do you expect to get from it? My experience is that flaked rye has much less flavor than malted rye. And why not brew the beer as is the first time to see what it is before making changes to a tried and true recipe?
Thanks for the response Denny. I brewed this last fall with wyeast 1056. I wanted a little more kick from the rye. I thought the recipe was excellent though, as well as your bourbon vanilla porter!
I should have been a little more thorough in my original post.
I had read that flaked rye will give you more spice with less rye flavor. I am curious if anyone has tried using it in this recipe. I'm always happy to experiment...but also appreciate input.
I'm thinking if I do it I will just add the flaked rye on top of the original grainbill and adjust up the hops a bit to hit the desired IBU's.
I'm not trying to reinvent the wheel here, but, want to adjust for my tastes.
Thanks, Scott.
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I should have been a little more thorough in my original post.
I had read that flaked rye will give you more spice with less rye flavor. I am curious if anyone has tried using it in this recipe. I'm always happy to experiment...but also appreciate input.
I'm thinking if I do it I will just add the flaked rye on top of the original grainbill and adjust up the hops a bit to hit the desired IBU's.
I'm not trying to reinvent the wheel here, but, want to adjust for my tastes.
Thanks, Scott.
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Hi Denny,
Dry hops... would 1oz columbus in secondary and 1oz in the keg be about right? And what is your technique for dry hops in the keg?
Thanks
That's what I do for about every batch. For the keg, I put the dry hops in a muslin bag and tie the bag to the top of the diptube using monofilament.
Awesome thanks. I've got a double batch of this fermenting now hoping to have it ready on April 1. It will get 3 weeks in primary, 8 days in secondary, 15 days in the keg.
One issue. Underestimated trub and hop debris in the kettle. Collected 14 gal, ended boil with 11.6, only was able to get 9.2 into my fermenters. Should have tried straining the trub but was ready to be done. OG 1.074, 78 IBU, I'm looking forward to this one.
Black Island Brewer
An Ode to Beer
I made a close version of Denny's Rye IPA. On brew day I realized I forgot the C60, so I added half as much C120, and bumped the base malt by the other half. Not the best solution, but It was the best I could do on the fly. I also adjusted my malt bill to allow for the water adjustments in the Brewing Chemistry Primer sticky, adding acid malt to my very soft tap water. Fermented 21 days, and used gelatin as a fining for another 7 days at 35F to drop the yeast, and since I don't keg, I tried to add a kegged dry hop character by steeping the Mt. Hood in the priming sugar before putting it in the bottling bucket. I've gotten great feedback from friends, and won a Gold in an AHA/BJCP competition in the Specialty Beer Category. Thanks, Denny for the great recipe, and for your participation here and on The Brewing Network!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Congrats and thanks, but since you didn't really brew my beer, it's good on you! Not sure why you needed to drop the pH of soft water, but I guess you know!
Black Island Brewer
An Ode to Beer
You still deserve some credit for the basis of a great beer. I also don't batch sparge or make a 3 liter starter or live in Oregon. The only folks who could brew YOUR exact beer would be those who also use your exact techniques, water and equipment.
I'll send you a bomber if you're interested, and you can tell me how it compares.
I'd love to! PM me.
Black Island Brewer
An Ode to Beer
Done!
Made a 5gal batch with the 1# of flaked rye added to the original recipe.....turned out fantastic. The rye hits you a bit more than the original. Also seems to have a bit more mouthfeel and body.
Very much enjoy this beer and got what I was looking for with the extra addition of flaked rye.
Thanks for the original recipe Denny!
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I brewed a half recipe of this about 6 weeks ago, and after 2 weeks in the bottle, couldn't wait any longer and tried one. It's an amazing beer; easily the best I've brewed, and I would pick it over having any other IPA of my choice from the store. I brewed the the Wyeast 1450, and I think that was key. Great mouthfeel, hop aromas not too citrusy, balanced well with the malty rye.
I did have a bit of a low OG reading (1.060), but am still dialing in my all grain brewing so wasn't worried about it, and the recipe still tasted great. Got a new mash tun, and I decided this has to be my next brew as well.
Cheers, and thanks for the great recipe!
I did have a bit of a low OG reading (1.060), but am still dialing in my all grain brewing so wasn't worried about it, and the recipe still tasted great. Got a new mash tun, and I decided this has to be my next brew as well.
Cheers, and thanks for the great recipe!
Orthobrewsky
Senior Member
I've been thinking of brewing this for a couple years or so, and finally brewed it today. My LHBS is 1.5 hrs away in Birmingham and it doesn't carry Wyeast, so part of the holdup was me waiting until I actually had all the proper ingredients. A place called "Hop City" moved into B'ham and carries some homebrew supplies (including Wyeast), but really shines when it comes to bottled beer selection.
I overshot my volume and ended up at 1.069. I guess I should have aimed to duplicate Denny's high boil off rate.
I overshot my volume and ended up at 1.069. I guess I should have aimed to duplicate Denny's high boil off rate.
Close enough, man. Hope you enjoy it!
Orthobrewsky
Senior Member
Thanks, Denny. I'm looking forward to it.
I pitched into 63 degree wort and set it to stay in the 64-65 range. Krausen was already beginning last night. This morning, I saw this:
I pitched into 63 degree wort and set it to stay in the 64-65 range. Krausen was already beginning last night. This morning, I saw this:
BreezyBrew
IPA is my spirit animal
YEAH! That's what I'm talkin' about!
barhoc11
Well-Known Member
I made this up for an upcoming party (End of July) for the second time 3 weeks ago so I am getting ready to either secondary this or let it sit a little longer. I have a question that I think I already know the answer to, but it would be great to get confirmation from someone who has done this before.
My question: Is there any difference if I were to rack this to secondary, let it sit for around 2.5 weeks and then dry hopped for 5 days in the secondary OR if I kegged this after 4 weeks in the primary (cold crashing as well) and then dry hopped in the keg closer to a party date when this will be served?
I know that secondarying does help to remove even more sediment but I figure if I cold crash this in the primary after 4 weeks in the primary, I should have a pretty clear beer in the end. My goal is to have optimal hop aroma for serving so I figure tossing in a hop sack a few days before our party, this would be my best bet. I have never dry hopped in the keg so that is my only concern.
Please let me know if anyone has done this and your experience. Thanks!
My question: Is there any difference if I were to rack this to secondary, let it sit for around 2.5 weeks and then dry hopped for 5 days in the secondary OR if I kegged this after 4 weeks in the primary (cold crashing as well) and then dry hopped in the keg closer to a party date when this will be served?
I know that secondarying does help to remove even more sediment but I figure if I cold crash this in the primary after 4 weeks in the primary, I should have a pretty clear beer in the end. My goal is to have optimal hop aroma for serving so I figure tossing in a hop sack a few days before our party, this would be my best bet. I have never dry hopped in the keg so that is my only concern.
Please let me know if anyone has done this and your experience. Thanks!
barhoc11
Well-Known Member
Great point, maybe I will split the difference and keg it up after 4 weeks primary and let it sit until closer to our party, then toss in the hops for a few days. I would then put it in my keezer to carb up for a week before while cooling down, with the hops still in it.
Any issues with that?
90% of the time when I make it I do 3 weeks or so in primary, then keg with a couple oz. of Columbus. The hops stay in the keg til it's gone, usually 2 months or so.
BreezyBrew
IPA is my spirit animal
So when you dry hop in the keg do you use bags, or what's your procedure?
Yep. I almost always use whole hops in muslin bags. I tie them to the dip tube so they stay off the bottom and don't interfere with serving.
tgmartin000
Well-Known Member
Brewed up my second batch of this last weekend. Used half a yeast cake of 1450 from yoopers oatmeal stout. I mashed a little lower, 149, since I like my ipa đry.
Question about the dry hops. I usually use about 5 oz dry hops for an ipa. Would say 2 oz Colombia and 1 oz Chinook dry hops, plus 2 oz Columbus in the keg be OK? Anyone done much experimenting with the dry hops on this?
Question about the dry hops. I usually use about 5 oz dry hops for an ipa. Would say 2 oz Colombia and 1 oz Chinook dry hops, plus 2 oz Columbus in the keg be OK? Anyone done much experimenting with the dry hops on this?
Sounds delicious to me! FWIW, my experience is that you likely won't be able to tell much difference between 149 and 153. Also, Greg Doss of Wyeast did some testing and found maximum fermentability at 153. A final data point...I recently brewed exactly the same recipe twice, mashing once at 153 and once at 165. Attenuation was exactly the same and there was no detectable difference in body. I was really surprised.
BreezyBrew
IPA is my spirit animal
That is crazy!! More 15 minute mashes for me
OK, but I still do 60-90 min.
tgmartin000
Well-Known Member
Interesting. Thanks denny! I've also heard that a longer mash helps increase attenuation. I went for 90 minutes. Regardless, looking forward to another rye ipa. There's a brewery here in Denver that makes a fantastic rye ipa. It's something like 30% rye. If you get a chance to try redacted rye, from renegade brewery, don't miss it. Fantastic beer.
chisena
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Has anyone ever converted this recipe to a lower gravity version? I'd like to brew it but maybe in the neighborhood of 1055-1060. Can I just do that in BeerSmith, maintaining percentages? More importantly, would it completely alter the beer's character? Any suggestions are appreciated. I just don't care much for higher alcohol brews... Like to knock back more than a few without getting smashed!
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