Menu Icon


Looking for homebrewing gift ideas? Check out our previous gift guides here or here!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!



You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Hopburst Rye-PA

Jump to:    1   
jeffrife
Riverside, NJ
25 Posts


I'm currently re-visiting my Hopburst IPA recipe that I started working on 2 years ago after reading Mitch Steele's article on Hop Bursting in Zymurgy. I pretty much copied his recipe from the issue and tweaked it to my taste (changed the hop profile and replaced the crystal malt with a blend of kilned base malts). I haven't brewed it, but I figure "screw it", I'm going to use it as the base for my first beer with rye. I've opted to replace half of my 2-row with rye, or about 40% of the grist. Naturally I'll use rice hulls, but I wanted to get some insight from the community if they have brewed something similar as this is my first foray into Rye-PAs.






Posted 34 days ago.
Edited 34 days ago by jeffrife

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I like the hopping schedule a lot.  FWH for bitterness, everything else late.  Dryhop seems a little small to me, but that's obviously a personal taste thing.



Posted 34 days ago.
Edited 34 days ago by homebrewdad

jeffrife
Riverside, NJ
25 Posts


Thanks. I can easily add an extra ounce or two of both, which would bring it more in line with other recipes I have seen. The original recipe from Mitch called for 4oz of dry hopping, so I am extremely low on that. 2.8-3 is much better in my opinion. I think when I wrote this up, I was going by what I had on hand





Posted 34 days ago.
Edited 34 days ago by jeffrife

jeffrife
Riverside, NJ
25 Posts


Olan, you've done a few rye beers before, correct?



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I use rye pretty frequently in the 5% or so range so - it's a nice little spice addition.  I have done a 55% roggenbier, as well.

Nothing really in between, though it's on my to do list.





Posted 34 days ago.

jeffrife
Riverside, NJ
25 Posts


My thinking is that it will maintain some body as my recipe should be very dry and also add some of that nice spicing



Posted 34 days ago.

Jump to:    1