My rye IPA has been documented here in my blog plenty. It’s clearly my favorite homebrew result. I made some tweaks in batch #2 (slightly different hop additions, a bit more rye), and now for batch #3, some more hop tweaks.
Batch #1 hops
Variety Alpha Amount IBU Form When
German Northern Brewer 10.3 % 21 g 32.3 Loose Pellet Hops 60 Min From End
German Northern Brewer 10.3 % 7 g 6.0 Loose Pellet Hops 30 Min From End
US Amarillo 10.3 % 28 g 14.6 Loose Pellet Hops 20 Min From End
US Amarillo 10.3 % 28 g 9.4 Loose Pellet Hops 10 Min From End
US Amarillo 10.3 % 28 g 7.3 Loose Pellet Hops 1 Min From End
US Amarillo 10.3 % 56 g 0.0 Loose Pellet Hops Dry-Hopped
batch #2 hopsVariety Alpha Amount IBU Form When
US Chinook 11.8 % 26 g 45.5 Loose Pellet Hops 60 Min From End
US Columbus(Tomahawk) 14.4 % 14 g 10.2 Loose Pellet Hops 20 Min From End
US Amarillo 9.3 % 28 g 10.3 Loose Pellet Hops 15 Min From End
US Amarillo 9.3 % 28 g 8.4 Loose Pellet Hops 10 Min From End
US Columbus(Tomahawk) 14.4 % 14 g 5.5 Loose Pellet Hops 5 Min From End
US Amarillo 9.3 % 28 g 0.0 Loose Pellet Hops Dry-Hopped
US Columbus(Tomahawk) 14.4 % 14 g 0.0 Loose Pellet Hops Dry-Hopped
#1 was a bit more dry than #2, with a finishing gravity (FG) of 1.012 vs #2’s 1.014 (likely due to a bit more grain and higher mash temp)
For #3, I expect to aim for a similar FG as batch #2, with similar grain bill. The change this time will be strictly with hops. I am going to use a high alpha hop, Magnum, for the 60 minute bittering addition. In theory, a 60 minute hop offers no noticeable hop flavor or aroma, just bittering. This is why quite often Magnum, known as a very clean bittering hop, is used for 60 minute additions. Lots of apha acids. The more alpah, the more bittering. You need much less of hop at bittering if it’s something like Magnum (13% alpha) versus, say, Cascade, which is at about 5% alpha. Better to save the hops with desired hop flavor and aroma for the late additions, where they offer little bittering regardless of their alpha. Also, I’m leaving out the Columbus this time, and trying Simcoe instead. Still using LOTS of Amarillo, as I think that’s the hop that makes this beer. Simcoe should work well alongside the Amarillo, offering some tropical fruit but mostly pine flavors and aromas, and with less astringency than some other “piney” hops. Simcoe can be a love or hate hop… and sometimes moreso depending on the yeaa it was grown/harvested. It should match very well with the Amarillo.
While I have both northern brewer and chinook hops in the freezer, I am thinking about saving those more for late addition uses and not for bittering (notice I bittered with these in the first two batches), as they do offer great flavor/aroma. Plus, I have a bunch of Magnum that is really only used for bittering… so best to make use of it.
So, I have all my ingredients except for the rye malt, which thankfully just came in to my local homebrew shop. Now I just need to find the time to brew it!