taking another whack at a WCIPA

[Dave Y]

Today's brew went great. I did hold back the hop schedule about 15-20m to "accomodate" my yeast starter pitch. I was showing exactly what I needed on my pre-boil gravity, but... My refractometer let me down, as I got a double reading of 1.061-1.062 about 3-4 minutes before end of boil and previous readings were in line, but tilt showed 1.073 pre-pitch, 1.068 after pitching the yeast. 1.068 is a bit higher than I was expecting, but it will still be beer.

 

[Donoroto]

...while recognizing that 10 brewers will have 10 opinions of course... in fact 20 brewers are pretty likely to have 20 opinions

Or 24 opinions in a group of 20…

 

[Dave Y]

Kegged.
Finished at 1.012-1.013. Very nice aroma, I’m a fan carbonation in progress.

Info

 

[Brew Cat]

What are you looking for from the rye?
I used to use Amarillo in a RIPA which was nice
Your recipe looks fine
I always use crystal in the pale ale styles
I have never used rye crystal though
rye to me is harsh my recipe had 1.5 lbs and no cara rye
your pushing 20% with the malt and crystal

 

[Dave Y]

What are you looking for from the rye?
I used to use Amarillo in a RIPA which was nice
Your recipe looks fine
I always use crystal in the pale ale styles
I have never used rye crystal though
rye to me is harsh my recipe had 1.5 lbs and no cara rye
your pushing 20% with the malt and crystal

well, to put it bluntly...

Rye gives good head




RETENTION. Get your minds out of the gutter.

Mouthfeel, body, and a touch of spiciness. I have mash an IPA mash bill with no crystal that works pretty well. Can I call it an IPA if there are no crystals in it? Flavor wise, I don't 'perceive' rye until about 18-20% and in this one, I'm not sure I will. But the head and mouthfeel will be there.

As far as rye goes, this brew is just junior varsity. I just finished a 30% rye Pils that was actually pretty good. I was 50/50 on it for Brew day. I did a rye lager with Red-X, I think about 20% and that never made it to the 'neighbor eligible' taps. I'd have to go back and check my notes, but there was an off putting flavor to it. The high rye pils though, was liked by the crowd so I'll do it again at some point.

 

[Brew Cat]

well, to put it bluntly...

Rye gives good head




RETENTION. Get your minds out of the gutter.

Mouthfeel, body, and a touch of spiciness. I have mash an IPA mash bill with no crystal that works pretty well. Can I call it an IPA if there are no crystals in it? Flavor wise, I don't 'perceive' rye until about 18-20% and in this one, I'm not sure I will. But the head and mouthfeel will be there.

As far as rye goes, this brew is just junior varsity. I just finished a 30% rye Pils that was actually pretty good. I was 50/50 on it for Brew day. I did a rye lager with Red-X, I think about 20% and that never made it to the 'neighbor eligible' taps. I'd have to go back and check my notes, but there was an off putting flavor to it. The high rye pils though, was liked by the crowd so I'll do it again at some point.

rye Pils ? well that's an oxymoron
why waste the pilsner malt when pale would do
did you post that recipe
I've been thinking of a rye lager

 

[Dave Y]

rye Pils ? well that's an oxymoron
why waste the pilsner malt when pale would do
did you post that recipe
I've been thinking of a rye lager

I don't remember, but it was simple; 7.5# pils, 2.5# rye, noble hops to about 35 ibu.
Also, I did my 'roggenbier' using Bavarian lager yeast, and it came out quite good, so there's that.

 

[Brew Cat]

I don't remember, but it was simple; 7.5# pils, 2.5# rye, noble hops to about 35 ibu.
Also, I did my 'roggenbier' using Bavarian lager yeast, and it came out quite good, so there's that.

I can see that but I would call it a lager not a pils
why muddy the water

 

[Bigbre04]

rye adds a bit of a spice note, but mostly it has a different sweetness that i notice. Im sort of on the fence on it. i like the pale ale i made, but i dont know that i would brew it again???

 

[Dave Y]

I can see that but I would call it a lager not a pils
why muddy the water

That's fair. I hadn't thought of it that way, I just called it what was in it. I guess I should have led with water. ;-)

rye adds a bit of a spice note, but mostly it has a different sweetness that i notice. Im sort of on the fence on it. i like the pale ale i made, but i dont know that i would brew it again???

Most brewers fear it or are intimidated by it. Like wheat, it can be a challenge to work with until you figure out what works to help get a good extraction from the mash.

 

[Bigbre04]

That's fair. I hadn't thought of it that way, I just called it what was in it. I guess I should have led with water. ;-)

Most brewers fear it or are intimidated by it. Like wheat, it can be a challenge to work with until you figure out what works to help get a good extraction from the mash.

speaking of extraction! i am knocking out the double lager i posted a while ago. Long brew day, but i hit 18.6p(1.076) on my OG. which is 84% efficiency! i added 2 gallons to adjust the og down a bit, but also to offset all of the hops. knocking out at 54f

 

[Dave Y]

speaking of extraction! i am knocking out the double lager i posted a while ago. Long brew day, but i hit 18.6p(1.076) on my OG. which is 84% efficiency! i added 2 gallons to adjust the og down a bit, but also to offset all of the hops. knocking out at 54f

SUH.
WEET!

#FirstWorldProblems

Let us know some tasting notes. This is on my "want to do" list.

 

[Bigbre04]

SUH.
WEET!

#FirstWorldProblems

Let us know some tasting notes. This is on my "want to do" list.

Needless to say it was not the fastest nor smoothest brew day, but lessons were learned. Gonna take some time to re write alot of these notes onto the back of this brew sheet so I can use it more easily in the future.

Was testing my ph sampling cool vs mash temp. On my meter it was a .02-.03 ph difference...which is not enough to worry about imo and certainly saves time.

I can also scale down the recipe to 5 gal and metric if that would be helpful.