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General Category => All Grain Brewing => Topic started by: trapae on December 25, 2021, 05:47:23 pm

Title: Denny’s wry IPA?
Post by: trapae on December 25, 2021, 05:47:23 pm
Finally getting around to brewing this in the near future with 1450.  With the push in recent years of upping the dry hop amounts, is 1 oz DryHop still what people are doing?
Also, what is the average FG for most people?
Thanks.
Title: Re: Denny’s wry IPA?
Post by: Kevin on December 26, 2021, 07:38:07 am
I've made it exactly as the recipe states for a dozen years or more. If you start changing things then it won't be Denny Conn's Wry Smile IPA any longer. 
Title: Re: Denny’s wry IPA?
Post by: denny on December 26, 2021, 08:09:15 am
Finally getting around to brewing this in the near future with 1450.  With the push in recent years of upping the dry hop amounts, is 1 oz DryHop still what people are doing?
Also, what is the average FG for most people?
Thanks.

That's the way the recipe is.  It doesn't change depending on fads.  FG is usually around 1.013.
Title: Re: Denny’s wry IPA?
Post by: trapae on December 26, 2021, 11:05:01 am
Thanks, that’s what I figured.
Title: Re: Denny’s wry IPA?
Post by: redrocker652002 on December 26, 2021, 11:09:35 am
I did a search for it, and could not find it.  Any link?  Sounds like one I would like to try
Title: Re: Denny’s wry IPA?
Post by: kgs on December 26, 2021, 12:13:19 pm
I did a search for it, and could not find it.  Any link?  Sounds like one I would like to try

It's on the AHA website in the recipe section: https://www.homebrewersassociation.org/homebrew-recipe/wry-smile-rye-ipa/

I believe you need to be an AHA member to access this recipe (I just renewed for three years *halo shining*).

kgs
Title: Re: Denny’s wry IPA?
Post by: redrocker652002 on December 26, 2021, 12:48:29 pm
I did a search for it, and could not find it.  Any link?  Sounds like one I would like to try

It's on the AHA website in the recipe section: https://www.homebrewersassociation.org/homebrew-recipe/wry-smile-rye-ipa/

I believe you need to be an AHA member to access this recipe (I just renewed for three years *halo shining*).

kgs

My bad, sometimes I get a little dense in the grey matter.  LOL.  I just joined too, you would think I would have looked there.  Thanks. 
Title: Re: Denny’s wry IPA?
Post by: BrewBama on December 26, 2021, 08:15:33 pm
I did a search for it, and could not find it.  Any link?  Sounds like one I would like to try
https://www.experimentalbrew.com/recipes/wry-smile-ryepa
Title: Re: Denny’s wry IPA?
Post by: Steve Ruch on December 27, 2021, 08:20:25 am
If you're an extract brewer you can still brew it as Briess, with Denny's assistance, developed a rye extract.
Title: Re: Denny’s wry IPA?
Post by: ScallyWag on February 09, 2022, 03:05:50 pm
I think I will be brewing this recipe in a week or two (second in waiting in my queue), and as I have been split-batching all my brews lately (to help me learn what different yeasts contribute, relative to each other), thought I might do the smaller half of this batch as a lager.  Yes, no?  Why or why not?  I've got 2nd generation slurries of both Diamond Lager and S-189.  They'll need to be used before they go to waste...  (There's probably a dunkel coming up here soon too, favoring the S-189 for that one I think.)

If a strong 'No' is the consensus, then I'd probably opt for a less 'clean' ale yeast, just to compare with the 'clean' split-half.  Maybe Verdant, as that is one I've been liking a lot lately... 

Sacrilege? 
Title: Re: Denny’s wry IPA?
Post by: denny on February 09, 2022, 04:29:09 pm
I think I will be brewing this recipe in a week or two (second in waiting in my queue), and as I have been split-batching all my brews lately (to help me learn what different yeasts contribute, relative to each other), thought I might do the smaller half of this batch as a lager.  Yes, no?  Why or why not?  I've got 2nd generation slurries of both Diamond Lager and S-189.  They'll need to be used before they go to waste...  (There's probably a dunkel coming up here soon too, favoring the S-189 for that one I think.)

If a strong 'No' is the consensus, then I'd probably opt for a less 'clean' ale yeast, just to compare with the 'clean' split-half.  Maybe Verdant, as that is one I've been liking a lot lately... 

Sacrilege?

A large part of the character of that beer comes from WY1450.  Using another yeast will change it considerably.
Title: Re: Denny’s wry IPA?
Post by: Steve Ruch on February 10, 2022, 09:06:29 am
I think I will be brewing this recipe in a week or two (second in waiting in my queue), and as I have been split-batching all my brews lately (to help me learn what different yeasts contribute, relative to each other), thought I might do the smaller half of this batch as a lager.  Yes, no?  Why or why not?  I've got 2nd generation slurries of both Diamond Lager and S-189.  They'll need to be used before they go to waste...  (There's probably a dunkel coming up here soon too, favoring the S-189 for that one I think.)

If a strong 'No' is the consensus, then I'd probably opt for a less 'clean' ale yeast, just to compare with the 'clean' split-half.  Maybe Verdant, as that is one I've been liking a lot lately... 

Sacrilege?

A large part of the character of that beer comes from WY1450.  Using another yeast will change it considerably.
The only time I've used liquid yeast in a really long time was when I brewed this beer.
Title: Re: Denny’s wry IPA?
Post by: ScallyWag on February 10, 2022, 09:18:07 am
A large part of the character of that beer comes from WY1450.  Using another yeast will change it considerably.

Agreed - that's why the larger 'half' of the split batch will try to remain as faithful as possible to the original.  It's the other half of the split-batch that I want to experiment with...  to help me learn what another yeast brings to the table when compared against the 'control group' so to speak.  Because I've done so little with lager yeasts so far, I thought that might be an interesting side-by-side contrast to help me learn.  But if you think a lager yeast version would be downright nasty, I'd love suggestions for other contrasts.  (Aside from US-05 and Bry-97 and Notty and Windsor; I already have a good idea how those would turn out.)
Title: Re: Denny’s wry IPA?
Post by: denny on February 10, 2022, 10:02:52 am
A large part of the character of that beer comes from WY1450.  Using another yeast will change it considerably.

Agreed - that's why the larger 'half' of the split batch will try to remain as faithful as possible to the original.  It's the other half of the split-batch that I want to experiment with...  to help me learn what another yeast brings to the table when compared against the 'control group' so to speak.  Because I've done so little with lager yeasts so far, I thought that might be an interesting side-by-side contrast to help me learn.  But if you think a lager yeast version would be downright nasty, I'd love suggestions for other contrasts.  (Aside from US-05 and Bry-97 and Notty and Windsor; I already have a good idea how those would turn out.)

No, I don't think it will be nasty but I do feel like it will kinda be pointless.  You'd likely have better results with 1056.  If you want to experiment,  try 1968.
Title: Re: Denny’s wry IPA?
Post by: ScallyWag on February 10, 2022, 01:23:45 pm
A large part of the character of that beer comes from WY1450.  Using another yeast will change it considerably.

Agreed - that's why the larger 'half' of the split batch will try to remain as faithful as possible to the original.  It's the other half of the split-batch that I want to experiment with...  to help me learn what another yeast brings to the table when compared against the 'control group' so to speak.  Because I've done so little with lager yeasts so far, I thought that might be an interesting side-by-side contrast to help me learn.  But if you think a lager yeast version would be downright nasty, I'd love suggestions for other contrasts.  (Aside from US-05 and Bry-97 and Notty and Windsor; I already have a good idea how those would turn out.)

No, I don't think it will be nasty but I do feel like it will kinda be pointless.  You'd likely have better results with 1056.  If you want to experiment,  try 1968.

Thanks!  Actually, 1968 is one that I have often thought I would probably like in various recipes, but I haven't tried it yet.  (And some other upcoming brews that would work well with it too.)  That's a great idea.