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Flaked Rye in an IPA?

Discussion in 'Homebrewing' started by GreenKrusty101, Dec 22, 2012.

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  1. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    Never used flaked rye in an IPA before (or C-150 for that matter)...would you use it?
    Never used Aramis or Zythos hops before either
    Never used BRY-97...should be a fun experiment

    20# Pale Ale Malt
    3# Malted Rye
    2# Flaked Rye
    1# C-15
    1# C-150
    1/2 # Rice Hulls
    1 # sugar
    1 oz Summit & 1 oz Chinook FWH
    1 oz Aramis & 1 oz Centennial @ 10 min
    2 oz Zythos blend & .5 oz CTZ @ KO
    2 oz Zythos DH
    1 oz Chinook DH
    1 oz Aramis DH
    1 oz Centennial DH
    .5 oz CTZ DH

    10 gal batch...split with BRY-97 and US-05
    Mash @ 150*F
    1.068 OG expected
    ~12.5 SRM
    ~65 IBUs
  2. cmac1705

    cmac1705 Apr 30, 2010 Florida

    I think the flaked rye could be nice, but I'm averse to dark crystal in most IPAs. Depends on what you're going for though.

    IMO, might be trying to experiment with too much at once here.
  3. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    Hey, where you been? I just figured 150 and 15 shouldn't be that much different than 1.5 #s of 80 (which is what the recipe in Zymurgy July/Aug 2012 pg. 24 called for (Ruthless clone)
  4. cmac1705

    cmac1705 Apr 30, 2010 Florida

    Just stickin' and movin'.

    The blend may get you there. And your SRM looks okay. Perhaps my trepidation is misplaced. If you're looking to truly clone RR, though, that hop bill (while it looks tasty) may not be entirely faithful. But I'm sure you knew that.
  5. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    Yeah, using it (the Ruthless clone) as a reference point, but that's about it. I'm just wondering what the flaked rye is going to bring even though I've used it in other styles before.
  6. yinzer

    yinzer Nov 24, 2006 Pennsylvania

    Might be a good time to do the 100 grain test.

    Just curious. Did you get the c150 at RebelBrewers? They seem to go out on a limb and get stuff that might not move.
  7. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    The C150 will give you more of the dark fruit flavors/unit mass. Those are flavors that don't go well with the citrus flavors in the hops you have (do raisin, plum, prune flavor go with grapefruit and other citrus?).
    mnstorm99 likes this.
  8. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    I've use special B (180) before with lower # crystal with good results...I'm thinking the C-15 will keep the plum/prune from dominating...we'll see

    The 150 only represents ~4% of grist
  9. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    No, it wasn't Rebel, but some one else trying to get rid of it at a song : )
  10. skivtjerry

    skivtjerry Mar 10, 2006 Vermont

    I've had a few desserts where raisin and orange went together pretty well... not sure about a beer.
  11. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    Thanks all...gonna cut the C-150 down to 1/2# and add 1/4# Midnight Wheat to up the color.
  12. mnstorm99

    mnstorm99 May 11, 2007 Minnesota

    I like that idea.
  13. 1whiskey

    1whiskey May 23, 2005 Oregon

    Not a fan of Stone Levitation?
  14. FATC1TY

    FATC1TY Feb 12, 2012 Georgia
    Moderator Subscriber Beer Trader

    I'd suggest lookin up info on the BRY-97.

    I've used it a couple times and while I like it, it does have it's different way to act, versus US05.

    It's a bit slow to start, lag time will end up being like 12-36 hours in some cases. Normally, I've found 18-24 to be normal for me using it.

    I also over pitch it a bit according to Mr. Malty, so it's not that I'm limiting the numbers there as well. Once it does take off, it's a beast, and it goes pretty quick even at a nice cool temp. The krausen does take a bit of time to drop with this one as well, and does take a bit more time to clear in the primary as well. It'll stay slightly murky just a little longer, but floccs out nice and hard when it's ready. I've gotten slightly more attenuation with this strain, so it helps if you want to get a bit more dry with it.

    It's a very clean tasting yeast, neutral to me, more neutral than US05, which can be a bit peachy if you keep it too cool. It does have a slight estery nose to, but again, if you aren't looking you won't find it.

    If you cold crash, it'll drop out really well, MUCH better than US05, and clears quicker that way I think. I prefer to let it sit, and crash it in the keg hard, a pull from the keg and it's clear till it's gone.

    I would raise your hops up JUST a shade however. The stated notes that it mutes the hops is slightly true. I wouldn't go crazy, but I'd have some additional late additions there, and maybe shoot for 5% more flavor additions.
  15. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    That one is OK, if you use a light hand it can be fine.

    Where do you think all the talk about no using crystal malt in IPAs has a basis? Mitch Steele points out that the darker crystal malts are where this often repeated "rule" comes from in his book IPA. Of course he is the head brewer at Stone.

    Lower ABV beers do need some body. I make a few bitters each year, and have been playing with Dark and Extra Dark British crystal malts.
  16. AlCaponeJunior

    AlCaponeJunior May 21, 2010 Texas

    Stone levitation is the most awesome session beer evah. :eek:

    But then just about everything from stone is by definition awesome, so that isn't much of a surprise.

    I'd like to clone levitation sometime. Hopefully I can brew something that's pretty close.

    As for crystal malts in IPAs... interesting thread. I can't say I've brewed an IPA without crystal malt though, at least not so far. Actually, I've used at least a little crystal malt it all the beers I've made so far. I could see skipping the really dark crystal malts though.
  17. MrOH

    MrOH Jul 5, 2010 Maryland

    I'm drinking a hoppy amber right now that is 4% each Thomas Faucett 45l, Crisp 77l, and Munton's 150l. Also 3% honey malt. I mashed at 147 and used 8oz of brown sugar and bry-97 as the yeast, and I don't think its cloying at all. Just a nice, rich maltiness to balance out the bitterness and a bit of caramel to offset the intense citrus.

    Edit: I think the flaked rye will be nice. Mash low and slow and you shouldn't have any problems with too much body/residual sweetness.
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