Author Topic: Black Rye Double IPA  (Read 1387 times)

Offline blatz

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Black Rye Double IPA
« on: November 29, 2013, 09:49:25 AM »
Thoughts on this? just sort of taking a stab in the dark on the hop bill;

Black Rye Imperial IPA:

12gal
1.077 SG
8% ABV
80-85 IBUs

20% Malted Rye
5% English Medium Crystal
2-5% Briess Midnight Wheat
50-53% 2-row
20% Maris Otter

Apollo to bitter
15min 3oz each Simcoe and Galaxy
0min 2oz each Simcoe, Citra, Galaxy
Dryhop: 2oz Citra, 4oz Columbus, 2oz Simcoe

Was contemplating using El Dorado, Calypso or Mosaic in there, but trying to keep it at 4 varieties for the aroma and flavor hops.  Completely open to suggestions.
« Last Edit: November 29, 2013, 09:53:02 AM by blatz »
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Offline pinnah

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Re: Black Rye Double IPA
« Reply #1 on: November 29, 2013, 10:19:36 AM »
That looks glorious. 8)

Love the grist.

Offline HoosierBrew

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Re: Black Rye Double IPA
« Reply #2 on: November 29, 2013, 11:58:20 AM »
Looks fantastic.  You'll have to post how it comes out.  I like to put a few oz of chocolate malt in a black IPA for a slight roastiness, but otherwise I wouldn't change a thing. Love the hops - Mosaic and some of the others are great but might be a little fruity for this beer ,so I think you nailed it.
Jon H.

Offline erockrph

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Re: Black Rye Double IPA
« Reply #3 on: November 29, 2013, 12:10:42 PM »
It may just be me, but the real tropical hops like Citra and Galaxy don't seem like a good fit in a Black IPA to my palate. But I've never tried it and the Simcoe and Columbus may be resinous enough to balance it. If it were me I'd probably use Mosaic and Apollo in place of the Citra and Galaxy, but that's my taste.
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Offline klickitat jim

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Re: Black Rye Double IPA
« Reply #4 on: November 29, 2013, 12:17:56 PM »
Not trying to guide anyone, just my opinion. I tried making a black IPA once. If ever I did it again, I'd make a RIS with a couple ounces of dry hops, and call it BIPA.

Offline HoosierBrew

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Re: Black Rye Double IPA
« Reply #5 on: November 29, 2013, 12:59:30 PM »
It may just be me, but the real tropical hops like Citra and Galaxy don't seem like a good fit in a Black IPA to my palate. But I've never tried it and the Simcoe and Columbus may be resinous enough to balance it. If it were me I'd probably use Mosaic and Apollo in place of the Citra and Galaxy, but that's my taste.
I felt that having the big majority of the dry hops come from Simcoe and (especially) Columbus would be a strong balance to the Citra and Galaxy.  But you're right - the latter are fruity hops too. I think as intense as Simcoe and Columbus are as dry hops would make it work well though.
Jon H.

Offline blatz

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Re: Black Rye Double IPA
« Reply #6 on: November 29, 2013, 04:31:53 PM »
Id thought about that exact point -but that I was sort of thinking along the lines of what Jon said -  only one way to find out if it
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline redbeerman

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Re: Black Rye Double IPA
« Reply #7 on: December 03, 2013, 06:23:01 AM »
So you're calling this one "Stab in the Dark" IPA?
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Offline blatz

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Re: Black Rye Double IPA
« Reply #8 on: December 03, 2013, 06:25:45 AM »
So you're calling this one "Stab in the Dark" IPA?

Hey!  That's a good name
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline realbeerguy

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Re: Black Rye Double IPA
« Reply #9 on: December 03, 2013, 08:34:43 AM »
Last year our club did a barrel project of Blk DIPA Rye.  Used Black prinz malt.  Came out great.
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Offline goschman

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Re: Black Rye Double IPA
« Reply #10 on: December 03, 2013, 11:49:20 AM »
I didn't really care for most black IPAs until I tried Wookey Jack...

style
 Unfiltered Black Rye IPA
abv
 8.3%
ibu
 80
color
 45SRM
fermentation
 100% Stainless Steel
malts
 Pale Malt, Malted Rye, Dash of Cara-Rye, Midnight Wheat from Briess, De-Bittered Black Malt (Weyermann - Germany/Patagonia malting - Chile), Dash of Wookey dust
hops
 German Magnum (bittering), Citra & Amarillo (flavor/aroma and double dry-hopped)
availability
 22 oz bottle/draft (5.2g & 13.2g)

Offline blatz

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Re: Black Rye Double IPA
« Reply #11 on: April 22, 2014, 11:12:40 AM »
hey all - final update on this one (which I actually named Hops on Pumpernickel)

scored a 41.5 2 weekends ago, didn't medal, but that's ok - specialty category can be a bit tough these days - great comments - only suggestion was the one judge wanted to see more roast or chocolate character in the nose and flavor, but I disagree with him there as i feel I get a hint and that's all I am looking for.

I still have a couple gallons left and its tasting mighty nice. 
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline Thirsty_Monk

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Re: Black Rye Double IPA
« Reply #12 on: April 22, 2014, 02:37:07 PM »
I am coming over Paul. I will "judge" a couple.


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Offline HoosierBrew

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Re: Black Rye Double IPA
« Reply #13 on: April 22, 2014, 02:44:00 PM »
Looking back, that recipe looks great, Paul. Did you stick with the original hop schedule? I remember you were trying to decide.
Jon H.

Offline klickitat jim

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Re: Black Rye Double IPA
« Reply #14 on: April 22, 2014, 03:54:39 PM »
Just heard an interview with Strong saying the new guidelines will have Specialty IPA broken down into Black, Belgian, and Rye; and Session, Standard, and Imperial for each.