Shenanigans
Well-Known Member
Might also give this a go for a change. Have no mt. Hood though. Would replace it with mittlefrueh, first gold or tradition.
Might also give this a go for a change. Have no mt. Hood though. Would replace it with mittlefrueh, first gold or tradition.
Hey Denny,
Any advice for someone needing to try an extract version using Briess rye extract?
Just so happens that I helped develop that extract and it pretty much mimics my recipe! Here's the recipe....
#403 Rye IPA extract
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Extract (Lbs): 6.31
Anticipated OG: 1.076 Plato: 18.45
Anticipated SRM: 25.1
Anticipated IBU: 82.2
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 4.50 Gal
Pre-Boil Gravity: 1.051 SG 12.56 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
27.7 1.75 lbs. Amber Liquid Malt Extract 1.036 30
59.4 3.75 lbs. Amber Liquid Malt Extract 1.036 30
5.0 0.31 lbs. Crystal 60L America 1.034 60
7.9 0.50 lbs. Cane Sugar 1.047 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Mt. Hood 2009 Pellet 5.20 7.9 First WH
0.60 oz. Columbus 2007 Pellet 14.40 62.7 60 min.
0.60 oz. Mt. Hood 2009 Pellet 5.20 11.6 30 min.
0.60 oz. Mt. Hood 2009 Pellet 5.20 0.0 0 min.
Yeast WY1450
It looks like this needs an edit. I see Amber Liquid extract twice and no Rye. I suspect one is supposed to be the rye. By my all grain recipe of this beer I would say it is the smaller amount.
Cool, thanks a lot.Thought I'd fixed that! All the extract is Briess rye. I just grabbed what was already in my data base because I was too lazy to add it! There's only a single addition, too....dunno why I had 2 in there! The extract has almost exactly the same proportions if pale, rye and crystal as my recipe. I add just a bit of extra crystal for flavor and sugar for fermentability.
No dry hops?Just so happens that I helped develop that extract and it pretty much mimics my recipe! Here's the recipe....
#403 Rye IPA extract
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Extract (Lbs): 6.31
Anticipated OG: 1.076 Plato: 18.45
Anticipated SRM: 25.1
Anticipated IBU: 82.2
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 4.50 Gal
Pre-Boil Gravity: 1.051 SG 12.56 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
27.7 1.75 lbs. Amber Liquid Malt Extract 1.036 30
59.4 3.75 lbs. Amber Liquid Malt Extract 1.036 30
5.0 0.31 lbs. Crystal 60L America 1.034 60
7.9 0.50 lbs. Cane Sugar 1.047 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Mt. Hood 2009 Pellet 5.20 7.9 First WH
0.60 oz. Columbus 2007 Pellet 14.40 62.7 60 min.
0.60 oz. Mt. Hood 2009 Pellet 5.20 11.6 30 min.
0.60 oz. Mt. Hood 2009 Pellet 5.20 0.0 0 min.
Yeast WY1450
No dry hops?
Is the 1-2 oz. amount for the five gallon all-grain or the three gallon extract version?Dammit...1-2 oz. Columbus
Is the 1-2 oz. amount for the five gallon all-grain or the three gallon extract version?
Good. I have to downsize to two gallons and I have .4 ounce of columbus available.5 gal.
For how long?Dammit...1-2 oz. Columbus
For how long?
I just received an order from Morebeer that included the extract, Columbus and mt. hood hops, and Wyeast 1450.
I'll be brewing this shortly after the Red White and Brews event on Friday. This will be the first year that homebrew will also be served.
I'll be serving the recipe in the current Zymurgy that accompanies my Last Drop article "Brewin' In a Schoolie".
I was thinking ferment for two weeks and dry hop for one then bottle.Long enough..... Maybe a week or 2.
Thank you.Great article!
I was thinking ferment for two weeks and dry hop for one then bottle.
Thanks Denny! I'm going to bump it up to 4.5lbs which would put it at about 27%, and remove the Flaked Rye. I had read that the Flaked Rye had less of a pronounced flavor than the Rye Malt, so my thinking was I could use that to bump up the percentage without adding as much flavor (as an equivalent of Rye Malt). I don't have much experience with Rye, so I'm going to drop it in the 2nd brew and see if I can tell the difference between the 2.
Have you used the Crystal Rye at all? I asked at my LHBS, but they didn't have any experience with it. I'm thinking I'll change that back to the 1.25# of C-60 as well.
Making the starter for this one tonight, and hope to get it brewed as soon as possible since the clock is ticking! Due in just 27 days!
After letting it set for awhile it looks like it's just a teeny bit under 1.020. I was hoping for about 1.018 so close enough.I took a gravity reading two weeks in; can't tell for sure if this is 1.021 or 1.020. O G was 1.070, rye extract with a bit of Crystal 60 and some sugar. The hydrometer sample tasted good. Dry hopped; will bottle in about a week.View attachment 636639
I took a gravity reading two weeks in; can't tell for sure if this is 1.021 or 1.020. O G was 1.070, rye extract with a bit of Crystal 60 and some sugar. The hydrometer sample tasted good. Dry hopped; will bottle in about a week.View attachment 636639
Good to know.It's the right color!
@Denny: Sorry if this has been asked and answered previously. When I first made your recipe late 2007 or early 2008 it was just Denny Conn's rye IPA. When did the wry smile thing start?
I am really pleased how this turned out.
Really good to know.Great! I found that extract recipe virtually indistinguishable from the AG version.
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