Last month, I got some fresh/wet Columbus hops from my LHBS. I decided to make a single-hop red rye beer, hoping that the Columbus and the rye would play well together. Here's the recipe (note, it's for a small batch because I only got 4 oz of Columbus):
Columbus Red Rye
1.5 Gallons
OG: 1.051
FG: 1.007
IBU: Beersmith says 35.8, but who really knows with wet hops
SRM: 13.6
2 lbs Pale 2-Row (66.7%)
8 oz Rye Malt (16.7%)
4 oz Caramunich (8.3%)
4 oz Crystal 120 (8.3%)
0.1 oz Columbus (pellets) 60 min
2.0 oz Columbus (wet cones) 20 min
2.0 oz Columbus (wet cones) 10 min
0.1 oz Columbus (pellets) 10 min
0.1 oz Columbus (pellets) 5 min
US-05 yeast
BIAB method, mashed around 152, did a mash out at 170
I opened up the first bottle last night, and the hop aroma & flavor is amazing. The rye/malt flavors are good at the start, finishing out with a bitter flavor at the end. Not as balanced as it could be, considering that it's tough to estimate IBUs from fresh hops.
Columbus Red Rye
1.5 Gallons
OG: 1.051
FG: 1.007
IBU: Beersmith says 35.8, but who really knows with wet hops
SRM: 13.6
2 lbs Pale 2-Row (66.7%)
8 oz Rye Malt (16.7%)
4 oz Caramunich (8.3%)
4 oz Crystal 120 (8.3%)
0.1 oz Columbus (pellets) 60 min
2.0 oz Columbus (wet cones) 20 min
2.0 oz Columbus (wet cones) 10 min
0.1 oz Columbus (pellets) 10 min
0.1 oz Columbus (pellets) 5 min
US-05 yeast
BIAB method, mashed around 152, did a mash out at 170
I opened up the first bottle last night, and the hop aroma & flavor is amazing. The rye/malt flavors are good at the start, finishing out with a bitter flavor at the end. Not as balanced as it could be, considering that it's tough to estimate IBUs from fresh hops.
