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

[Denny]

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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I recently brewed a 1.064 version by scaling everything proportionally.

 

[Hootmon]

Denny, I just racked my second batch yesterday. Got OG of 1.064 😟...not sure why. Got down to 1.014; so, I guess it's not a total failure. First try was right on, and it was probably the best beer I've brewed! Sons thought so too...didn't last long.


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[chisena]

I just finished tweaking the recipe in Beersmith to come in around 1062 on my eHERMS. Using all the specified ingredients with exception of subbing Centenial for Columbus bittering at 60 min. I've got some laying around. Hopefully that's not to noticeable. Looking forward to this brew sesh!


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[Denny]

I just finished tweaking the recipe in Beersmith to come in around 1062 on my eHERMS. Using all the specified ingredients with exception of subbing Centenial for Columbus bittering at 60 min. I've got some laying around. Hopefully that's not to noticeable. Looking forward to this brew sesh!


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It will be very noticeable. Not necessarily bad, but very different. That beer has been rightly called a "Columbus delivery vehicle".

 

[chisena]

Noted. I will stick with Columbus as I am partial to the idea of a Columbus delivery vehicle. I also plan to dry hop with an ounce of leafy Columbus. Thanks again!

 

[ClemTiger0408]

Would it be OK if I let this sit in primary for two weeks and then did a week of dry hopping in a keg chilled?

 

[Denny]

Would it be OK if I let this sit in primary for two weeks and then did a week of dry hopping in a keg chilled?

Sure...or even 4 weeks in primary...whatever it takes.

 

[ClemTiger0408]

Sure...or even 4 weeks in primary...whatever it takes.

Thanks, I was more asking on the short timeframe of two weeks. Obviously, longer is better (to an extent).

 

[chisena]

About to dry hop mine today after 14 days in the primary.

 

[Denny]

About to dry hop mine today after 14 days in the primary.

For best results, rack it off the yeast before dry hopping.

 

[chisena]

For best results, rack it off the yeast before dry hopping.

Just finished racking to a carboy with an ounce of whole leaf Columbus. Plan on giving it about 5 days at room temp (72F). The sample pre-dry hopping tasted wonderful! Very excited about this one.

 

[brew703]

I'm looking to brew this next weekend. In the recipe Denny states to add 1 t gypsum in the mash at 60 minutes. I do BIAB so would I just add this during the 60 minute rest?
Also, seems like I read somewhere that IPA's increase ph. If that's the case, would adding the gypsum keep the ph within an acceptable range or would it be best to also add 3% acid malt in addition to the gypsum?
I use filtered water from one of those machines and I've always added 1 T calcium to 5 gallons of water.

Also is there another hop I could sub Columbus for as all the LHBS has is CTZ and I've read where depending on which CTZ you get could be real pungent and unpleasant. Would Magnum or Warrior work or something else?

 

[Denny]

I'm looking to brew this next weekend. In the recipe Denny states to add 1 t gypsum in the mash at 60 minutes. I do BIAB so would I just add this during the 60 minute rest?
Also, seems like I read somewhere that IPA's increase ph. If that's the case, would adding the gypsum keep the ph within an acceptable range or would it be best to also add 3% acid malt in addition to the gypsum?
I use filtered water from one of those machines and I've always added 1 T calcium to 5 gallons of water.

Also is there another hop I could sub Columbus for as all the LHBS has is CTZ and I've read where depending on which CTZ you get could be real pungent and unpleasant. Would Magnum or Warrior work or something else?

Add the gypsum to the water you use to mash. IPAs increase pH? Nope, not that I've noticed after brewing hundreds of IPAs. Gypsum, at that amount, will have virtually no effect on your pH. Don't blindly use acid malt or anything else. You have to know how the grist affect things. Use Brunwater to figure out salt additions.

Columbus and CTZ are genetically identical. You can interchange them freely. If you use Magnum or Warrior you are making a different beer and I can't vouch for the result.

 

[BreezyBrew]

If you use Magnum or Warrior you are making a different beer and I can't vouch for the result.

Thank you for pointing this out. I have learned in my short brewing career that the type of bittering edition can make a big difference... where the consensus seems to be "Throw in any bittering hop it will be fine" I bittered a pale ale with Cascade once, since it was all I had at the time. The beer was definitely not fine lol.

 

[Broham1]

Thank you for pointing this out. I have learned in my short brewing career that the type of bittering edition can make a big difference... where the consensus seems to be "Throw in any bittering hop it will be fine" I bittered a pale ale with Cascade once, since it was all I had at the time. The beer was definitely not fine lol.

Well, Cascade isn't a bittering hop, so…

 

[BreezyBrew]

Well, Cascade isn't a bittering hop, so…

Right. That was an extreme example. I'm just glad my findings meet up with Denny who was been brewing for a lot longer than me.

 

[Denny]

Well, Cascade isn't a bittering hop, so…

Says who? Of course it can be a bittering hop as much as anything else.

 

[Broham1]

Says who? Of course it can be a bittering hop as much as anything else.

Would you use it as such?

 

[Denny]

Would you use it as such?

I not only would, I have. With good results.

 

[Broham1]

I not only would, I have. With good results.

Huh. Interesting. No problem with vegetal notes since you have to use more?

 

[Denny]

Huh. Interesting. No problem with vegetal notes since you have to use more?

Off the top of my head I've done 2+ oz. for bittering with no problem. Done a lot more than that for later additions with no problems. Which brings up the question....if you can toss a lot in late and not have to worry about vegetal, why would you have a problem doing it earlier?

 

[tgmartin000]

Well, Cascade isn't a bittering hop, so…

Any hop can be used for bittering.

 

[billmiller007]

Brewing this as i type. Couldnt find Dannys favorite 50 but i am curious to see how this turns out as i love rye IPA's. Congratulations on the post length.

 

[beernaked]

Fermenting at the moment. Much went wrong thanks to a grumpy neighbour disrupting my process but we'll see what results - I've learned that beer can be forgiving.

On a related note, how does slight diacetyl off-flavouring pair with this brew?

 

[brew703]

I'll be brewing this next weekend.

 

[Denny]

I'll be brewing this next weekend.

Hey, me too!

 

[brew703]

Hey, me too!

I was supposed to brew this yesterday but we got hit with the remnants from that storm out of Mexico.

Looking forward to giving this a try. Tried a Rye IPA a couple weeks ago and really liked it.

 

[brew703]

Brewed this yesterday. Numbers were a little high, Preboil was 1.055 / Post boil 1.082. I'll assume the FG will be a bit high as wel. Hoping to get to 1.018 in 14-21 days. Pitched yeast slurry at 10 pm last night. Wort temp 68, yeast slurry temp 62.
My boil time & hop additions were a little off as my brewers friend timer crashed so I had to reset and estimate the remaining time.
The aroma while brewing was amazing- I can only hope the taste is as good.
Did sample and it was a bit on the sweet side and didn't really have any hop flavor. Will dry hop about .75 oz of Columbus for 5 days.
Now the wait begins.

 

[Denny]

Brewed this yesterday. Numbers were a little high, Preboil was 1.055 / Post boil 1.082. I'll assume the FG will be a bit high as wel. Hoping to get to 1.018 in 14-21 days. Pitched yeast slurry at 10 pm last night. Wort temp 68, yeast slurry temp 62.
My boil time & hop additions were a little off as my brewers friend timer crashed so I had to reset and estimate the remaining time.
The aroma while brewing was amazing- I can only hope the taste is as good.
Did sample and it was a bit on the sweet side and didn't really have any hop flavor. Will dry hop about .75 oz of Columbus for 5 days.
Now the wait begins.

I'd recommend more dry hops...an oz. at least and I usually go for 2 oz.

 

[Hanso]

Denny, the original post is 7 years old now, just want to make sure that is still the exact recipe, or if there has been any evolution or slight tweaks to it since then. Thanks!