Transformed Rye IPA

I don't know the answer to your question (sorry), but I have been thinking about doing a Rye IPA myself. Did you do all grain? If so what was your recipe, and did you have a stuck sparge. I have heard that sparging a rye can be a pain in the ass, so I was considering Northern Brewer's Rye LME.

*Really just curious bout the recipe, so if this sounds like a thread jacking, ignore me.

 

I did a hoppy Rye pale ale (not ipa bitterness levels) last October. About 15% Rye malt, and then a mix of Pale/vienna/munich base malts. The first 1-2 months all you could taste in the beer was hops. I found a couple in the back of the fridge a couple weeks ago and decided to crack one to see how it was tasting. Much more rounded flavor with still some suttle hop character, but the malts really came thru niceley, especially the spicy rye. Maybe Rye is just an easy malt to overpower with hops, or maybe I should have bumped my Rye % up, either way its always great to see how a beer devolops with some age on it.

 

I hate that too. Are we missing something, or is this a bug or problem that needs fixing?

 

I asked the question on the beersmith forums. Hopefully they reply "you are a moron" and point out how easy it actually is

 

a reply that seems helpful

 

BSII is such a PITA.I guess that helps some. Thanks,

I took the copy of the HTML and pasted it in to excel. I was able to delete the single columns of type and item number. Lets see how it pastes:


26 lbs Great Western Premium 2-Row Malt (2.0 SRM) 71.50%
5 lbs Weyermann Dark Munich Malt (9.0 SRM) 13.80%
1 lbs 8.0 oz Crisp Roasted Barley (695.0 SRM) 4.10%
1 lbs 1.6 oz Simpsons Crystal Maris Otter (55.0 SRM) 3.00%
1 lbs Fawcett Roasted Wheat Malt (380.0 SRM) 2.80%
1 lbs Munton's Chocolate Malt (385.0 SRM) 2.80%
12.0 oz Weyermann De-Husked Carafa II (410.0 SRM) 2.10%
2.00 oz Magnum [15.20 %] - Boil 60.0 min 44.2 IBUs
2.00 oz Willamette [4.00 %] - Boil 30.0 min 8.9 IBUs
2.00 oz Willamette [4.00 %] - Boil 10.0 min 4.2 IBUs

Looks okay I guess, better then re-typing.

So lets see, hit preview, note file name at bottom, click pre-made short cut to folder, open file, copy, click short-cut to excel template that you need to make for proper margins, paste, delete unwanted columns--- reminder to keep working on my own spreadsheet to use instead of BSII. .

 

It tries to do so much more than I want it to do, which sometimes makes it difficult for me to extract the level of utility I want. I get what I need from it, but it's cumbersome. And then something really fundamental, like copy and paste...Sigh.

 

Not sure, but that's a pretty low percentage of rye for a rye ipa. I'm surprised you can taste it. I go with 18% as a starting point if I'm looking for rye character.

 

Depending on how you filter your hops, may have taken that many samples to get rid of a bunch of hop resin that was shrouding the malt character.

FWIW, I've done a RIPA with about 15% rye and I though that was about right for my taste.

 

His recipe has 18.5% rye in it.... flaked rye and rye malt.

 

Rye malt, and especially flaked rye, will throw a lot of haze so the beer takes longer to clear. The suspended solids from flaked rye can be fairly astringent too IMO, masking the flavors you want until they settle out.

Is this Rye Night here?

 

^^ I think he was refering to the milion-some-odd threads going right now that are all about Rye...

I think.

 

Something like that. But rye is cool...

 

Totally cool.

 

Right on then. Sorry I missed the flaked rye.

 

No worries. The beersmith copy and paste (or hand typing it) is hard to read.