Rye malt has been on my “to brew” list for a long time. I rarely put it in recipes, partly because I just don’t have a great handle on how to use it. I like beers with rye, but I can’t say that I really seek it out like I would a sour or IPA. I’m still on a hoppy beer kick, so I did a little research on hoppy rye ales and and based this recipe off of “Denny’s Rye IPA” recipe. There’s a remark in the thread about not recommending using English yeast, but that’s just ridiculous. Brewed 4/27/16.
- 11.3 lb 2-row Pale malt
- 3 lb Rye malt
- 0.9 lb Carared
- 0.6 lb Cararye
- 0.2 lb Chocolatre
- 0.5 oz Mt Hood hops FWH
- 1 oz Columbus 60 minutes
- 0.5 oz Mt Hood 30 minutes
- Yeast cake from Galaxy Pale Ale
// Mash-in 1.75 qt/lb (7 gal) at 154 for 35 minutes. Pull grain bag, dunk in 3 gallons of water to pseudo sparge. Collect around 8.5 gallons 1044 wort. Boil 90 minutes, collect around 6 gallons 1054 wort. Chill to 75, rack directly onto cake from galaxy pale. //
3 tsp gypsum to mash.
4/29/16: Fermentation was quick. Good amount of rye flavor and resiny hops, a little yeast character in the finish. Tastes slightly thin. Gravity at 1014. Added 1 oz columbus dry hops. and moved to refrigerator. Kegged 48 hours later.
5/27/16: After some conditioning wound up being a pretty solid beer! Tasting notes.