Sunday, May 5, 2013

Beer Batch 2: Red Rye IPA

Homebrew while you homebrew
Have a homebrew while you homebrew!
It is time for another batch of homebrewed beer. Our stout came out well, so this time we decided to try adapting a recipe for an IPA. The kicker here is that aside from rye, the beer is formulated to be a reddish color and uses brown sugar. I'm sorry to all the passionate brewers out there that brew pure malt, but we are pragmatic brewers here; the brown sugar doesn't even compose 10% of total fermentatable material. Without further ado, here is the recipe:

Cleaning brew equipment
Start by sanitizing and sterilizing everything
Red Rye IPA

6 lbs Pale Malt Extract

8 oz Dry Malt Extract
8 oz Light Brown Sugar (15 minutes)
5 oz Corn Sugar (bottling)

1 lb 8 oz Rye Malt
8 oz Munich Malt
4 oz Roasted Barley
4 oz Crystal 20

1 oz Magnum (60 minutes)
.5 oz Columbus (30 min)
1 oz Willamette (5 minutes)
1 oz Willamette (dry hop; 7 days secondary)
.5 oz Columbus (dry hop; 7 days secondary)

The process was the same as before, except we modified some steps. For example, we did not add the malt extract until the wort was boiling. We made sure that the boil was more vigorous than last time too. We figure this had a lot to do with the lack of hop character in our stout. This ale was designed to have a lot more bitterness and hop character, requiring twice the amount of hops. We are dry hopping for the first time this batch, to add some more aroma.
Rye IPA grains
The grains
Grains in bag
Potato sackin' it again
Specialty grains steeping
Adding the grain bag in
Half way through steeping
Steeping for 30 minutes
After 30 minutes of steeping
I wanted to get a red color in our beer. Steeping and boiling gave the wort a blackish/brown color though, but we think that was from the sediment. My hypothesis was correct once we filtered some when we transferred the wort into the fermenter.
Specialty grains color change
Some early color prior to the boil
IPA to a boil
Getting that boil going
Wort chilling
Chilling the wort
Siphoning wort to fermenter
Siphoning the wort into the fermenter.
One thing we might be concerned about is the inch of trub that has already appeared in the fermenter. I looked up some solutions to this phenomenon. Some people say that it makes no difference, while others say it can add to off flavors in the beer. I personally hope that not too much fermentatable sugar is trapped in the layers, as our yeast is top-fermenting.
Rye IPA in closet
Primary fermentation
Beer not meth
A stern reminder
Our original gravity was 1.064 (after adjustments for temperature). We estimate it ferments down to 1.018, giving an estimated ABV of 6%. We shall see in 2 weeks once primary fermentation is done. We sampled a bit of the wort and we were pleased with the character of the beer. Despite it being sweet (it'll all ferment out, we could definitely taste hoppy bitterness. As my roommate puts it, "I will enjoy this beer once it is done."
Desired color
Looks red to me (slightly cleared wort)


Due to my time crunch coming up the next week, we decided to see if the beer was ready to rack and dry hop. Turns out, fermentation is complete. The final gravity is 1.016, meaning the beer is 6.3% ABV. Just as expected. It will sit for a week in secondary to pick up flavors from the dry hops we threw into it.
Color was brown not red
Looks a lot more brown than expected
Racking to secondary
Racking away
How to dry hop
We literally just threw the hops in there
Bottling Day

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