Rye IPA

Discussion in 'Recipes for Feedback' started by BrainYYC, Jan 8, 2022.

  1. BrainYYC

    BrainYYC Well-Known Member

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    Figured I would ask for a little feedback a earlier in my process this time. Making a Rye IPA based off a recipe from 4G’s. Couple of questions, you think I have enough rice hulls in there? Worried about the flaked stuff turning to sticky porridge. Also the original recipe called for a dry hop addition at day four, I’ve been trying to dry hop just at the tail end of active fermentation, can I hear some plus and minus’ of either option from some of the pros on the forum!
    https://www.brewersfriend.com/homebrew/recipe/view/1234199/rye-pa-
     
  2. Megary

    Megary Well-Known Member

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    As a BIAB’er I have no experience with rice hulls, but as far as the hop schedule goes, I like it. There are a gazillion ways to dry hop and everyone has their own opinion (I like to dry-hop in the keg at packaging) but if this is your first go at this recipe, why not just follow it to the letter and have a baseline for next time? I’m sure it will be great.

    Good luck and keep us posted.
     
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  3. Donoroto

    Donoroto Well-Known Member

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    Yeah, 200g for a 10l batch (under 3 kg total) is plenty. But don't be afraid to give it a bit of a stir after 20-30 minutes.

    The dry hop could certainly be done according to your schedule. Many fermentations are just finishing at 4 days, so it is just a guideline.

    My 2 cents, ymmv
     
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  4. Herm_brews

    Herm_brews Well-Known Member

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    @BrainYYC maybe I’m mistaken, but I thought you were a BIAB brewer. If you are, then rice hulls shouldn’t be necessary. If not, then carry on. Anyway, you’re going for a hoppy beer.
     
  5. BrainYYC

    BrainYYC Well-Known Member

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    Yes Herm you are correct sir on the BIAB, and I’ve been putting some hulls in any of my mash’s with lots of flaked stuff, is it not necessary!? I just find it keeps it a little looser in the kettle which makes me feel like I’ll get better extraction.
     
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  6. Herm_brews

    Herm_brews Well-Known Member

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    Alright, if it works for you , then it’s good.
    Brew on!
     
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  7. Steve Ruch

    Steve Ruch Well-Known Member

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    I think you'd get better results with malted rye; flaked is more subtle.
     
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  8. Ward Chillington

    Ward Chillington Well-Known Member

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  9. BrainYYC

    BrainYYC Well-Known Member

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    This turned out fantastic, thanks all for the input. I’m going to do something I never do which is make it again back to back. Om nom nom nom
    9D527019-4058-46FD-875B-EE280F8051E8.jpeg
     
  10. Minbari

    Minbari Well-Known Member

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    I have been using rice hulls for years for biab. Maybe because I recirc continually, but they help alot!
     
  11. Trialben

    Trialben Well-Known Member

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    That looks bang on the Money Brian!
     
  12. Craigerrr

    Craigerrr Well-Known Member

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    Looks like a beauty brew! No oxidization there!
     
  13. Donoroto

    Donoroto Well-Known Member

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    So it's a RyePA?
     
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  14. BrainYYC

    BrainYYC Well-Known Member

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    Rye IPA, but the friend I made it for is from Prince Albert...or PA as its called by the locals, hence Rye-PA!
     
  15. Ward Chillington

    Ward Chillington Well-Known Member

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    Did you go with the 6 different hops from the first recipe or did take Denny's ....pragmatic route of just 2?
     
  16. BrainYYC

    BrainYYC Well-Known Member

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    She's fully hopped, recipe is exactly as brewed, hop schedule was "heavily influenced" from 4G’s Rye IPA, a recipe that took first place / 2016 Battle of the Brews held at Witch's Hat Brewery in South Lyon, Michigan.
     

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