Rye IPA | Recipe Design
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- Опубліковано 16 лис 2020
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RECIPE FOR 5 GALLONS:
9 lbs 8.0 oz 2-row American Pale Malt
1 lbs Flaked Rye
1 lbs Rye Malt
10.0 oz Caramel 60
8.0 oz Carafoam
4.0 oz Victory Malt
0.75 oz Mosaic Pellets [12.70 %] - Boil 60.0 min
1.00 oz Simcoe [13.00 %] - Boil 15.0 min
0.25 oz Mosaic Pellets [12.70 %] - Boil 5.0 min
1.0 pkg California Ale (White Labs #WLP001)
1.00 oz Citra [12.00 %] - Dry Hop
1.00 oz Mosaic Pellets [12.70 %] - Dry Hop
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Guys, this is the best beer I’ve ever brewed. Great recipe!!!
Yes!!!! Thanks for the feedback
Martin Keen: the only YT home brewer than can go from C to F on the fly.
My two rules for making Rye IPA, which is one of my faves. 1. At least 30% rye in the grist 2. Amarillo has to be one of the hops used.
Makes a banger everytime
😋+1 for Amarillo
the quality of this series was off the charts bro. covered a vast amount of beers too, very impressive
Regularly dump 400g into a 7 gallon brew bucket with no clogging
They are by far the best fermenters I have used for not clogging
Love that you called out MeanBrews! I discovered that channel a couple weeks ago and has helped a ton in my last few recipes in thinking through some style choices. Hope to see both of your channels keep growing, love the content keep it up!
Thanks for subscribing!
This is awesome! I'm just getting into building my own recipes, and this is really helpful! Thank you Martin!
Really cool to see a peek into your recipe development, and Mean Brews vids are super informative!
hopped over to Mean Brews and I am glad I did! great homebrew channel find! More channels need shout outs!
Mean Brew, good call just checked them out for my Belgian tripel. This rye ipa also looks good will do this one too. Cheers another good episode!
'Rye PA' ..... you patent that name cheers 🍺
Thanks Martin, great work!
I dig a good rye beer. I used rye several years ago for the first time and the mash always makes some of the sweetest, stickiest wort imaginable. I think of an earthy sweetness with rye, something that's hard to sell people on when they're used to thinking of the caraway seeds in rye bread.
Love s bit of rye in my APAs goes great everytime. Will have to check out meanbrews.
Great to know your process, thank you
Love Rye IPA. I’ve made a couple of red rye IPAs that were great
Great video as usual. Also, thanks for sending me over to Mean Brews. That channel is amazing. . .Makes me want to step up my youtube game.
Look up Denny Conn’s Wrye Smile rye ipa. It is absolutely the best I’ve ever had. I’ve been making it for nearly 20 years.
It's in the dataset. Hop rates have drastically changed since Denny competed with his. He and I discussed this.
Enjoying the series! Would find it interesting if you went into more detail regarding the brew equipment + set up, particularly BIAB, sparging (which you don't seem to do) and circulation during the mash. Thanks for all the informative videos!
Obrigado Portugal
Mean Brews is amazing!
You're biased. ;)
@@MeanBrews Doesn't mean I'm wrong though.
Thank you for sharing this. I used rye in my beers but I never made a "rye beer" or a "RYE-PA". I'd like to try a small batch (2.5 gal) pushing rye to 20-25% and maybe add honey too. Happy brewing!! BTW, music choice is outstanding, as usual :)
I do the same recipe comparison with foods I've never cooked and some I have to create my own recipes. I did what you are doing a while back for my beer recipes and still take into consideration when brewing something I've never brewed before. I absolutely love Rye anything but Rye IPAs are a go to for me whenever I got to a brewery. I love BIPA with rye too as I usually make at least one of those a year.
i just "Meanbrewed" a sticky toffee pudding recipe. It came out just like the ones I had in England
@@MeanBrews I've never had a "Sticky toffee Pudding" but I looked up a recipe and it sounds amazing but a bit on the sweet side. So you did you make it or did you brew a take on Sticky Toffee Pudding as I can easily see this as a sweet creamy brown ale in a heartbeat? I've brewed a Tres Lechee cream ale and an Eggnog cream ale a few years back that were really nice.
@@BitterRealityBrewing no just the dessert. used the method I used for beer for the food recipe, although this would be fantastic as a beer. now you've got me thinking....
@@MeanBrews The comparing other peoples recipes, I get it but it does sound like it could make a good dessert beer too.
Have you ever tried Brewfather? Love that app for recipe design, i think better than brewsmith! Love your videos, i look at your when i am researching a style. 😉
Can't wait for 22A!
Founders Red’s Rye is my favorite in the style. 🍻
Love this video. I’m a recent sub and was turned into this channel while my brother and I were discussing my desire to brew a rye ipa.
I waited to post on this video until I finished kegging and and tasting my second iteration of this recipe.
For my first go, I followed the recipe and process verbatim and was thrilled with the results. So much so, that I decided to scale
the recipe up to a 10gal batch with just a couple of modifications for my personal taste.
The grist was lovely and I didn’t find a need to mess with it. I do prefer a bit more bitterness so I subbed out the mosaic for Bravo (16.3% AA), in the same volume, added 0.5 oz of Amarillo at 5min, and subbed out Lemon Drop for the Citra.
I was curious to see how this recipe would fare with a kveik yeast and pitched 2 packs of Lallemand Voss Kveik, rehydrated and pitched at 90F, and fermented at 75F.
Much to my surprise, fermentation started within 2 hours of pitching with fermentation finishing up in 72 hours.
Cold crashed for 3 days at 34F before carbing and WOW!
The original recipe was tops in my book and I will certainly be brewing again and again.
Thank you for the time and effort put into this outstanding recipe and video to present it.
Looking forward to trying out more of your recipes. Cheers 🍻
I love hearing this. Good to hear the beer came out so well. And Voss is a nice variation on this.
Flaked rye really doesn’t add any flavor. You really need to use at least 15% Rye malt to get any flavor like others have mentioned. I use 18% Rye malt in mine. I also agree that Amarillo hops pair very well with rye malt.
Any grain you add will impart a characteristic flavour.
In any case the inventors of beer define their beverage as being manufactured from 4 ingredients only. Water, malt, hops and yeast. Any deviation from this recipe and the end product is not technically a beer.
Very few of the 99 beers brewed thus far are actually beers in the traditional sense.
Should be titled “roughly 99 mashed up grain porridges fermented with various other ingredients, a handful of which are actually beers, in 99 days”
One of my Home crafted beverages won a silver medal in a competition held in Australia. With near undetectable traces of vanilla, caramel, chocolate and macadamia dust added, as well as a secret grain/seed I certainly wouldn’t call it a beer. The judges liked it even though they couldn’t quite work out what ingredients were used.
(It was also a very strong beer at 7.8% so it could have been the ethanol kick the judges got during tasting)
@@PetraKann the flavor that you get from grains depends on the percentage that is used in the grain bill. Some grains need a higher percentage of the grist to be detected in the flavor. That’s why many recipes use 1-2% of darker malts simply for the color that they contribute without any added flavor. Also, flaked rye is not malted.
I made a 100% rye stout (yes, really) and I was disappointed by the lack of spice that came through in the end result. Super viscous, but totally enjoyable. Love rye and use it very often.
When you say "age: 4 weeks", how is the aging done? Room temp? fridge? hooked up to gas? Carbonated? Great video as always, love the music choices as well.
Great job as always! Could I get the info on the specific hop sleeve you used. Thanks again.
Love the video Martin. Have you ever done a review on your Clawhammer BIAB system your are using. I’m thinking of getting one and I’m curious about what you think about the system.
Genus Brewing channel has some good information on rye grains as well.
This has left me rye-curious
Try brewfather. Good app for homebrewers 😊🍺
Agree the UX is so much better than Beer Smith. Very cluncky. Martin's background is mainframes so he is probably in his element. For us no geeks BF seems for now be the app to use.
Why dont you slow the flow through the wort chiller to get you to target pitch temp?
I'd love to see Martin use the dry hop device for the fermzilla from kegland to dry hop a beer. Perhaps in such a way that the CO2 from fermentation can be used to purge the bottle of any O2. I haven't really seen any systems thus far that will give zero oxygen exposure as everyone I've watched do it removed the bottle to put onto the ball valve, in my opinion making the process pointless
What scale are you using for you water additions? I’m needing one that is more accurate for gram additions.
The Crystal Rye IPA by Adnams is an absolutely lovely drink!
Hi Martin!
This si better than watching series on Netflix.
When you set all the grains and the water to start mashing, do you set with full water volume? Meaning, f.e. You start with 9 gl of water and you end up with aprox 6 gl after mashing, boiling etc?
You don’t start with smaller volume and you add water (172 degrees) sparging the grains after mashing?
I’m trying to find what’s the difference between the two different techniques. And having the full volumen from the beginning of course is the easiest, but is the best?
I have all in one system (like grainfather system)
Thanks!!!
Andres
Right, I'm doing full volume (no sparge) mashes.
In my exp you need to get up to 20-25% rye to notice it
I love rye beers! One question: Did the wort seem more viscous than normal all-barley wort? A while back I brewed a rye wine, essentially barleywine with 70% rye, attempting to mimic a commerical rye wine I like a lot. That wort was so viscous... So I wonder if that already becomes noticable at 14% of your grain bill.
Martin - how (if at all) do you aerate your wort? I’ve been having some attenuation problems of late and am wondering if aeration is at fault. I don’t notice you talking about your aeration techniques. Cheers!
Do you build on your tap water's mineral profile or start from scratch with RO water?
Martin, I've seen a score or more of your videos and loved them. But I do have a question. While you take great pleasure (or so it seems) in brewing and all the associated tasks. When you drink a glass of your own brew, how much does it cost? Where I live in the Chicago suburbs, we have a profusion of small brew-pubs and most of their beer comes at a premium price (understandably). So is it more cost effective to brew it or buy it?
Random question, have you brewed any beers using marshmallows? I’m seeing a lot marshmallow graham cracker and marshmallow sour beers lately and I’m not sure how to incorporate that ingredient.
Anyone ever tried a rye IPA/Belgian IPA hybrid?
It sounds like you say sulfite when talking about your water chemistry and your ratio, but it should be sulfate! Sulfites are usually associated with preservation (think SMB). Great videos :)
Martin its "indiA Pale Ale" not "IndiaN Pale Ale"! I am actually shocked :D great editing, great beer as always tho
It official now.. this channel has really gone aw-rye........ anyone? No?...... alright, I’ll get my coat.
Oh boy 😆