Posts Tagged ‘rye ipa’

Tasted: Rye IPA

Tuesday, February 23rd, 2016

home brewed rye ipa

Rye IPA didn’t last long. The 28 bottles lasted only five weeks from bottling day. Typically it takes two weeks for a beer to fully carbonate once it has been bottled. Rye IPA was juiced in about a week.

Once I had my first bottle I noticed myself turning to this beer on a daily basis to satiate my craft beer needs.

Look: Pours mostly clear but enough particulate remains to create a golden hue. Huge amounts of white, billowing foam fill the glass. Retention is solid while the foam thickens as it recedes. Lacing begins as the foam falls back, leaving sticky wisps.

Aroma: Good amount of rye spice and hops. Hop profile is floral, citrus and mango. Pleasant.

Taste: Caramel and sweet up front, both mild. Citrus and floral hops mingle through out, joined by mango in the finish. Rye is bright, helping the beer finish crisp.

Drinkability: Medium body. Medium carbonation. Lots of lacing.

Overall: The strong showing of beers that I been brewing lately continues. The spiced bitterness added to the finish of the beer, mixing with the citrus from the hops made for a very pleasant experience.

This is top three beers that I have brewed. Period. I could easily argue it is the best. I will have to drum up another batch or three this year. Early spring is the next target. I want to drink this all summer. Enjoy!

Useless Fact: The average secretary’s left hand does 56% of the typing.

Brewed: Rye IPA

Tuesday, December 29th, 2015

rye ipa

Rye IPA

General Information:
Brew Date: Tuesday, December 29th, 2015
Recipe Type: All Grain
Yeast: Danstar BRY-97
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.064
IBU: 60.2
Color: 9.1 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.3%
Primary Fermentation: 5 days @63*F, 9 days @68*F

Grain Bill:
10.00# 2-row
2.00# Rye Malt
8.0oz Caramel 40L
8.0oz Caramel 60L
8.0oz oats

Mash:
Saccharification @151.9*F

Hop Bill:
1.00 ounce Centennial @20 minutes
1.00 ounce Citra @20 minutes
1.00 ounce Amarillo @10 minutes
1.00 ounce Cascade @10 minutes
1.00 ounce Centennial @5 minutes
2.00 ounce Amarillo @whirlpool 30 minutes
1.00 ounce Centennial @whirlpool 30 minutes
1.00 ounce Amarillo @dry hop 3 days
1.00 ounce Cascade @dry hop 3 days
1.00 ounce Centennial @dry hop 3 days
1.00 ounce Citra @dry hop 3 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2015-12-29: Added yeast once the temperature was down to 63.5*F.
  • 2016-01-03: Bumped up temperature to 68.0*F to finish out fermentation.
  • 2016-01-17: Dry hopped with 1 ounce each of Amarillo, Cascade, Centennial and Citra.
  • 2016-01-21: Bottled, 28, 22 ounce bottles. Bottle crown label: Rye.
  • 2016-02-23: Down to last bottle, reviewed today!

Useless Fact: Spiral staircases in medieval castles are running clockwise. This is because all knights used to be right-handed. When the intruding army would climb the stairs they would not be able to use their right hand which was holding the sword because of the difficulties of climbing the stairs. Left-handed knights would have had no troubles, except left-handed people could never become knights because it was assumed that they were descendants of the devil.

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