Argentum
Active Member
I brewed the following attempt at a red rye IPA a couple months ago:
Grains:
10 pounds 2-row
2 pounds rye
10 oz Carared
6 oz Carapils
4 oz Crystal 80
2 oz debittered black barley
8 oz rice hulls
8 oz flaked rye
I mashed at about 152 for one hour, followed by a 60-minute boil.
Hops:
1 oz Warrior - FWH
.5 oz centennial - FWH
.5 oz Amarillo - FWH
.5 oz centennial - flameout (20 min)
.5 oz Amarillo - flameout (20 min)
1 oz Simcoe - flameout (20 min)
1 oz Willamette- flameout (20 min)
Yeast: WLP001 in a 2 liter starter
Fermented at 64 for two weeks before cold-crashing.
OG was about 1.060, FG was 1.010.
I dry hopped with one ounce each Amarillo, simcoe, willamette and citra.
The result was not bad but the hops did not really come through and the beer tastes a little sweet to me. I had hoped for a good rye and hop punch with a malty backbone and a little sweetness to balance out the spicy/bitter rye-hop flavor.
My hope is that the grain bill and hop schedule needs a tweak but that's it. I'm considering dropping the carared to 4 oz and changing the crystal 80 to 120. Then maybe swapping the barley for roasted rye and upping it to 3 oz. so the bill would be:
10 pounds 2-row
2 pounds rye
4 oz Carared
6 oz Carapils
4 oz Crystal 120
3 oz roasted rye
8 oz rice hulls
8 oz flaked rye
For hops, I'm thinking of doing about shifting 1.5 oz from the first wort hopping and flameout to a fifteen minute addition. Something like:
.5 oz Warrior - FWH
.5 oz centennial - FWH
.5 oz Amarillo - FWH
.5 oz warrior - 15 min
.5 oz simcoe - 15 min
.5 oz willamette - 15 min
.5 oz centennial - flameout (20 min)
.5 oz Amarillo - flameout (20 min)
.5 oz Simcoe - flameout (20 min)
.5 oz Willamette- flameout (20 min)
Doing everything else the same. Does anyone have any thoughts/suggestions for the original beer and the proposed changes? Not sure about that warrior. I might just double up on centennial instead.
Grains:
10 pounds 2-row
2 pounds rye
10 oz Carared
6 oz Carapils
4 oz Crystal 80
2 oz debittered black barley
8 oz rice hulls
8 oz flaked rye
I mashed at about 152 for one hour, followed by a 60-minute boil.
Hops:
1 oz Warrior - FWH
.5 oz centennial - FWH
.5 oz Amarillo - FWH
.5 oz centennial - flameout (20 min)
.5 oz Amarillo - flameout (20 min)
1 oz Simcoe - flameout (20 min)
1 oz Willamette- flameout (20 min)
Yeast: WLP001 in a 2 liter starter
Fermented at 64 for two weeks before cold-crashing.
OG was about 1.060, FG was 1.010.
I dry hopped with one ounce each Amarillo, simcoe, willamette and citra.
The result was not bad but the hops did not really come through and the beer tastes a little sweet to me. I had hoped for a good rye and hop punch with a malty backbone and a little sweetness to balance out the spicy/bitter rye-hop flavor.
My hope is that the grain bill and hop schedule needs a tweak but that's it. I'm considering dropping the carared to 4 oz and changing the crystal 80 to 120. Then maybe swapping the barley for roasted rye and upping it to 3 oz. so the bill would be:
10 pounds 2-row
2 pounds rye
4 oz Carared
6 oz Carapils
4 oz Crystal 120
3 oz roasted rye
8 oz rice hulls
8 oz flaked rye
For hops, I'm thinking of doing about shifting 1.5 oz from the first wort hopping and flameout to a fifteen minute addition. Something like:
.5 oz Warrior - FWH
.5 oz centennial - FWH
.5 oz Amarillo - FWH
.5 oz warrior - 15 min
.5 oz simcoe - 15 min
.5 oz willamette - 15 min
.5 oz centennial - flameout (20 min)
.5 oz Amarillo - flameout (20 min)
.5 oz Simcoe - flameout (20 min)
.5 oz Willamette- flameout (20 min)
Doing everything else the same. Does anyone have any thoughts/suggestions for the original beer and the proposed changes? Not sure about that warrior. I might just double up on centennial instead.