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minimaliszt

Black RyePA

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Am thinking of making a black rye ipa using the ADIPA and doing a BIAB mini-mash.

1# rye malt
.5# caramunich
4 oz carafa III
6 oz chocolate malt
2 cans ADIPA

Just tried the american devil ipa by itself and quite liked it for what it was, but I wanted to try this since rye has interested me recently. Anyone tried this or have any better ideas? I was thinking of supplementing with Amarillo hops.

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I've never had a black rye IPA. What is a good commercial example?

The only rye IPA I had was Ruthless Rye, which I though was both good and annoying at the same time. How that is possible I don't know, but ...

One thing I'd suggest is that you should add some finishing hops, @15, @7, @flamout or dry hop... At least IMHO. ADIPA is a good base but lacks the hop flavor/aroma that I like in an IPA...

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I haven't had the ADIPA before but the RIBA I made, I used Bolander (instead of the usual munich) and Midnight Wheat and it was delicious.

is that a 5 gallon recipe?

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Maybe it's just me, but I've worked with as much as 3 pounds of rye malt in an LBK sized batch and don't get a lot of prounounced rye flavor, more of a spiciness on the back end than anything. For rye flavor (assuming that's what you're going for) I've had much better luck using crystal rye, and you wouldn't have to bother with a mash. Chocolate rye could also work here.

Cheers!

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This is the recipe I ended up going with:

2.25 lbs of rye malt (it was 2 lbs, but then my dog dug through my stuff and at about 3/4ths a pound, almost immediately barfing it up on the carpet, so I went back to the LHBS and got another pound)
.5 lbs crystal 60L
.38 lbs chocolate malt
2 cans ADIPA

Safale S-04 (I wanted to use S-05, but store was out and I figured it would be worth trying something new)

2 oz Falconer's Flight 7 C's (@20, 15, 10, 5)
2 oz Zythos (dry hopping)

Every beer I've made to date has seemed like it could use way more hop flavor, so this is a test of a swing the other way! The auto-siphon got badly gunked up with cold break, plus I managed to spray black wort all over the kitchen, then after deciding to forgo the siphon couldn't pour out of the kettle effectively because the paint strainer bag I was using for hops was getting in the way. So my efficiency was really not great (67%) and there's a lot of trub in the fermenter, but I pitched yesterday and the yeast look like they've already almost finished their work, with a ton of gunk on every surface of the keg. And the little sample I tasted at this early stage was really nice and citrusy, without too much bitterness or really any residual sweetness, so thank goodness for the resilience of this process! I just wish my kitchen skills were as reliable...

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And when I had a rye IPA made by Bear Republic (Hop Rod Rye), I really had trouble picking out something that was distinctively rye-flavored through the blanket of hops, though I guess there was a unique breadiness that came through.

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"minimaliszt" post=264555 said:

And when I had a rye IPA made by Bear Republic (Hop Rod Rye), I really had trouble picking out something that was distinctively rye-flavored through the blanket of hops, though I guess there was a unique breadiness that came through.

I've never had a commerical Rye beer that actually tastes like Rye (i.e. tastes like Rye Bread). I don't know if that's even possible, although it sounds like that Crystal Rye might be an example. Generally, the Rye Character that Rye Malt is adding to a beer is one of Spiciness and Mouthfeel, which I do find in most commerical examples (most good ones, anyway).

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I've brewed two five gallon batches now of my 'Screwer In The Rye Lager' beer and it just keeps getting better with each tweaking. For me it's the less is more approach that's worked the best, plenty of rye aroma as you lift the glass followed by a nice hoppy/rye flavor.

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That looks great! I tried to find a Ruthless Rye but couldn't track one down (in northern California no less!). I definitely want to try making this again, but as an all grain batch, or at least mash with a little pale malt. I don't think the rye converted completely, despite mashing for 90 minutes. How much rye did you use in your recipe?

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I haven't had a rye bread flavor from rye beers. the taste is different and noticeable to me. but for the most part it feels more than tastes like rye - its almost like resin, it sort of sticks to my tongue a little bit more so than other grains. also im with the less is more, just throwing 4 oz of rye in my 5 lb mash does something noticeable and sets the beer apart from the usual, which i like.

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Rye is best known as spicy and our tongues can't taste spicy, instead we percieve the spiciness of rye as pain. This may explain why some people both like and dislike rye beer at the same time when drinking it. The key thing to look out for is that just as in an IPA the beer is not cloying or astringent, instead the natuaral sweetness of the base malts should also be present and work with the hoppng and spicy rye flavors.

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Just tried a little sample of it today and it's quite well balanced, with some sort of different funkiness about it. I was down in Florida over the weekend and tried a beer from a brewery in Tampa that was a rye, oats, dark brown IPA-style beer, and it was really too much, though mostly from the roasted grains. Was happy to discover that the little amount of chocolate malt in my recipe wasn't too much, just enough to leave a mild lingering taste at the end. There is a sort of spiciness there, but there is so much hop flavor from the Zythos/Falconer's Flight that it all sort of blends together.

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Yep, fur ounces of hops in an LBK sized batch is a lot, especially those used for late addition hopping. Did you run you ingredients through qBrew first?

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Both qbrew and hopville came out to around 95 IBU, but it isn't very bitter, nor overpowering with flavor/aroma. Some maltiness is still coming through. I'll see once it's had some time in the bottle!

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