I tried brewing this and ran into problems hitting mash temp, etc. Not a good brew day. Needless to say, flavor is off, not what I expected. Liked the spicyness but something is off. My main thoughts on this though are on the hops. I used Columbus and Chinook but hadn't really used these before. I was mainly trying to add to the spicyness of the rye and didn't really want to add citrusy flavors so stayed away from the amarillo, citra, etc. I'd appreciate your thoughts on this.
Est OG: 1.058
Est. FOG: 1.015
Batch size: 6 Gal
9# Pale Malt
1.75# Rye Malt
1# Crystal 40L
0.75# Munich Malt 10L
0.5# Victory Malt
0.5 # Crystal 120L
0.25# Chocolate Pale
0.5# Rice hulls
Mash @ 154, 60 min
Columbus (15.4%) - 0.8 oz 60 min
Columbus - 0.5 oz 15 min
Chinook (11.8%) - 0.5 oz 15 min
Columbus - 0.5 oz 7 min
Chinook - 0.5 oz 7 min
1 oz each of Chinook/Columbus - dry hop 7 days
Yeast: London ale III (Wyeast 1318) - Ferment at 68 - 7 days.
Overall, I was not hitting my numbers and it tastes like I have some off flavors in there so I might just try it again as is first, but wanted to get some feedback as well.
Could be the British yeast. I don't care for British yeasts at all in my Rye IPA recipe and I've heard others say the same thing.
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