Introducing the Bastard Rye-PA
Bastard Rye-PA Ok, so it doesn’t fit the “technical version” of an IPA. So let’s
call this an aggressively hopped, fairly high test, pseudo, or
Bastard Rye-PA.
| Brewer: | Andy Bear Greider | Email: | andygreider@comcast.net | ||||
| Beer: | Bastard Rye-PA | Style: | India Pale Ale | ||||
| Type: | Extract w/grain | Size: | 5.5 gallons | ||||
| Color: |
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Bitterness: | 95 IBU | ||||
| OG: | 1.076 | FG: | 1.018 | ||||
| Alcohol: | 7.4% v/v (5.8% w/w) | ||||||
| Water: | all Polar Spring Spring Water | ||||||
| Grain: | 3 lb. British pale 1 lb. British Munich 1 lb. American crystal 20L 1 lb. Flaked rye2 oz wheat |
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| Steep: | all grains steeping in 160° water for 30 minutes. | ||||||
| Boil: | 60 minutes | SG 1.208 | 2 gallons | ||||
| 4 lb. Light dry malt extract 3.3 lb. Amber malt extract 6 oz. Honey |
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| 8 oz Malt Dextrine added after steep, before boil. Honey added at the 30 min mark. Irish Moss added with 5 minutes left in boil. |
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| Hops: | 2 oz. Columbus (14.2% AA, 60 min.) 1 oz. Target (10% AA, 45 min.) .7 oz. Tettnanger (aroma) |
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| Yeast: | White Labs WLP001 – California Ale, was very aggressive in the airating of this after pitching yeast into primary fermenter. |
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| Log: | Began brewing on August 16, 2003. Pitched Yeast at 72°, we’ll see from here….next morning, 12 hours later, airlock starting to bubble. In primary – taste was strong, malty with hops very present, and the rye and honey were noticeable, although not very much so. Gonna ferment for 5-7 days, then rack to secondary, dry hop for one week with 1 oz of Williamette. |
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| Carbonation: | I’ll be using 3/4 cup of corn sugar. | ||||||
| Tasting: | In primary – Taste was strong, malty with hops very present, and the rye and honey were noticeable, although not very much so. Gonna ferment for 5-7 days, then rack to secondary, dry hop for one week with 1 oz of Williamette. Will add more tasting notes then. Just finished the last bottle of this VERY nice beer, which had lacey head all the way down each glass and a great aging of flavors – the rye and hops kept it bitter and the honey and wheat added great balance. I will brew this again and recommend it highly as a nice alternative to a regular old IPA…not that there’s anything at ALL wrong with a regular old IPA….lol! |
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