Gyle #29 – Brown Ryed Girl – Hop Edition

I’ve decided to make the next few batches variations on a theme, attempting to change the beer style without changing the ingredients all too much. Being a big fan of rye beers, I thought it would be good to use this as a specialty grain in each beer. Having come up with a few recipes to accomplish all of this, I turned to the homebrew club for a poll on which one I should do next. American brown ale came out on top, with specialty IPA second. I decided to combine the two, and make a Brown IPA.

Each recipe will be centred around the following guidelines:

  • Same yeast strain. I’ve chosen Lallemand BRY-97 for all American styles
  • Same rye content. 15% rye seems like a good place to start with.
  • Same base malt. Golden Promise is my go to, so I’ll use that
  • Similar hop character, according to style. Use of Chinook, Cascade and/or Ella

And the style list:

  • American Pale Ale (18B)
  • American Amber Ale (19A)
  • American Brown Ale (19C)
  • American Stout (20B)
  • Rye IPA (21B)
  • Red IPA (21B)
  • Brown IPA (21B)

Recipe

Malt bill

SG: 1.064
IBU: 52
SRM: 18
FG: 1.014
ABV: 6.6%
Batch size: 20L

5kg Golden Promise
500g Pale Rye Malt
400g CaraRye
100g Carafa Special III

40g Ella 17.2%AA @ 20 mins
50g Ella 17.2%AA @ Whirlpool 15 mins, 75C
30g Ella 17.2%AA Dry Hop 4 days

Mash at 67C for 60 mins

Lallemand BRY-97 dry yeast

Mashing in
Recirculating the mash
20 minutes of the mash left…
Starting the boil

This is currently in the fermenter at 19C, so too early to see how it’s turned out. I’m really interested to see how the Ella hops perform and if they are suitable for this style. Using the Carafa Special malt should mean no roasty malt character, so the hoppiness shouldn’t clash. It’s also the first time I’ve used Cararye, and I’m looking forward to seeing how it compares to Red Rye Crystal malt, which I used for the Amber Ale.

Update:

I decided to add a dry hop addition 4 days before kegging. I’d already cold crashed so I just threw a handful of Ella hops straight in the fermenter. After the 4 days was up I racked it into a corny keg and left it to carbonate for a few days. It still has a way to go before it’s at the right CO2 level, but one advantage to kegging at crash temperatures is the reduction in time needed to get the CO2 dissolved. I’d usually leave it a week or so (not forced), but at 2C it only takes 4-5 days before it’s ready.

One problem with just throwing in the hops is pulling them through into the keg. The first few pours are coming out with a lot of hop matter. I’m hoping this settles down soon.

As for the beer, I think the Ella has worked well. I’m getting piney notes from them, and the alcohol is evident, though only 6.2%. There’s plenty of bitterness and hop flavour, backed up by a very mild chocolatey caramel malt. There doesn’t seem to be any lingering sweetness, so I think I’ve hit the mark with an IPA and not a brown ale. I think I’ll be sending this one for scoring on our BJCP training nights.

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