In the next instalment of the ‘All Rye Now’ series, I’ve decided to make the beer that started this all off, All Rye Now itself. I originally made this beer last September as a competition entry for a collaboration between Sociable Beer Company and Worcestershire Homebrew Club. While it didn’t win, I got some great feedback from the judges and tasters within the club.
Taking that feedback on board, this v2 would go with a dry hop and a switch from calcium chloride salts to calcium sulphate, in an attempt to bring more bitterness and hop character through. IBUs would otherwise stay the same. The yeast this time would be Lallemand BRY-97, to match the rest of the series of beers.
Batch size: 20L
4.25kg Golden Promise
500g Pale Rye Malt
250g Red Crystal Rye
20g Chinook 13%AA @ 20 mins
20g Cascade 6.5%AA @ 10 mins
20g Chinook 13%AA @ 10 mins
20g Cascade 6.5%AA @ Whirlpool 20 mins
30g Cascade 6.5%AA Dry Hop @ 4 days
10g Chinook 13%AA Dry Hop @ 4 days
Mash @ 68C for 60 mins
Somehow I ended up with only 19 litres @ 1.057 instead of 20 litres @ 1.054. Rather than add an extra litre of water, I decided to leave it and see what the extra gravity would do to the beer. After a week of primary fermentation, final gravity of 1.013 was reached. 4 days out from packaging, I dropped in the dry hop charges.
After crash cooling at 2C for two days, the beer was then racked into a corny keg while bubbling some CO2 through the dip tube. Hopefully this will help to purge oxygen and keep a barrier to the rising beer. This is now in the kegerator to carbonate up and cold condition to help drop some more yeast out of suspension.
First tasting impression is that this is a fair bit higher in bitterness than version 1. Next batch I may go for a more balanced sulphate:chloride ratio to try and round out the bitterness a little more. While I’ve never been a big fan of floral hops, such as Centennial, the more subtle floral quality of Cascade has made a really nice flavour combination with the nuttiness of the rye.