Rye IPA feedback...

[Bailey]

Decided to get a brew on; any input?

dennys ryePA (American IPA)

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 10.8 (EBC): 21.3
Bitterness (IBU): 40.2 (Average)

35% Maris Otter Malt
35% Pilsner
20% Rye Malt
4% Carapils (Dextrine)
4% Crystal 40
2% Special-B

0.9 g/L Mt. Hood (5.2% Alpha) @ 60 Minutes (Boil)
0.5 g/L Centennial (12.3% Alpha) @ 30 Minutes (Boil)
1.8 g/L Centennial (12.3% Alpha) @ 5 Minutes (Boil)
1.8 g/L Mt. Hood (5.2% Alpha) @ 5 Minutes (Boil)
1.3 g/L Centennial (12.3% Alpha) @ 0 Days (Dry Hop)
0.9 g/L Mt. Hood (5.2% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes

Fermented at 20°C with wlp90 sandiego super


Recipe Generated with BrewMate

[Bailey]

Its loosely based on Denny conns RyePA

[Mcbrewer]

What does the rye bring to the beer having never used or tasted a beer with it.

[Bailey]

Brings a unique 'spicyness' to the brew. I've had a rye IPA from the Kernel brewery and that was very nice.

[Mcbrewer]

Sounds nice I will have to try and hunt down a rye beer.

[zgoda]

Rye adds sticky and silky sensation, effectively making bitterness to linger for long time. Not everyone likes that, I usually brew beers with rye to lower IBU, 25-27.
And if you want to use rye malt - prepare yourself for nightmare sparge due to high beta-glucan content and "gummy" mash. Rye flakes are much easier.

[Zephiacus]

I brewed my rye steam beer yesterday, with 35% rye, realized halfway through my mash that I had forgotten to add my oat husks.... Still sparged really well, was very surprised as I've had nightmares with previous incarnations of this recipe with only 20% rye..

[seymour]

I brewed my rye steam beer yesterday, with 35% rye, realized halfway through my mash that I had forgotten to add my oat husks.... Still sparged really well, was very surprised as I've had nightmares with previous incarnations of this recipe with only 20% rye..

That is bizarre, I have no way to explain that! I love using rye too, the subtle black peppery spice and sharpness goes great with a pale grainy malt and perfumey hops, but it definitely leads to a frustratingly slow and sticky sparge.

You should also consider adding some juniper twigs and berries as a nod to old-fashioned Finnish Sahti. Mmmmm, delicious!

[Rookie]

Denny's recipe is a good one.
If you want to brew a different rye beer that his, rye plays very well with amarillo.

[Rookie]

And if you want to use rye malt - prepare yourself for nightmare sparge due to high beta-glucan content and "gummy" mash. Rye flakes are much easier.

Flakes are easier to use, but Denny says to use malted rye as the flakes don't give nearly as much ryeness

[zgoda]

Sure, it's an ersatz. If you use malt with high diastatic power like pilsner, you can use as much as 40-45% of grain bill to compensate this.

[jmc]

And if you want to use rye malt - prepare yourself for nightmare sparge due to high beta-glucan content and "gummy" mash. Rye flakes are much easier.

Flakes are easier to use, but Denny says to use malted rye as the flakes don't give nearly as much ryeness

I didn't know malted rye has more flavour.

I normally use plain flaked rye as its easy to get in a local healthfood store (Holland & Barrett)

I use them in Saisons, Wheat beers and recently in an Amber Bitter brew where I was very happy with spicyiness it added to malt flavour
I tend to do a step mash when using Rye, or a lot of flaked wheat at 40c to break down sticky glucans.

You dont need a heated mash-tun / HERMS for this as it can be done using multiple water additions and by excluding some or all of the malted grains from the 1st step.
I use Brewzor app to do the calculations. Its very good.

Sorry Bailey for hijack...

Your Rye IPA looks like it will be a tasty, balanced brew.

[seymour]

...I didn't know malted rye has more flavour...

Me neither. And having used both, I disagree. In my opinion, they contribute the same flavours and same amount of flavours. The only difference I could detect was that malted oats are more readily fermentable and gummier in the mash tun. My personal favourite form is steel-cut/pin-head/Scotch oats, but flaked/rolled is cheap and easy too.

...Sorry Bailey for hijack...Your Rye IPA looks like it will be a tasty, balanced brew.

+1 !