Author Topic: Rye IPA - Why the Wheat?  (Read 1340 times)

Offline Kirk

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Rye IPA - Why the Wheat?
« on: June 22, 2011, 09:15:54 PM »
Denny's recipe calls for about 3% wheat.
I brewed my first batch early May, about 4% wheat, following Denny's lead.
Question in my mind is what is the purpose of the wheat?  Head retention?  Mouthfeel? Wouldn't the rye be a close enough cousin to help in that area?
I'll be brewing another one soon, so I'd like to know more about what wheat, in small percentages, contributes to malt builds.

My first batch, 10 gal,  was a smash around here and is almost gone.  All the women in my life, ah yes, I do have a few, six daughters, some with families of their own, most of whom don't like regular IPA's, love it.  The rye seems to take the edge off the hops, pushes the malt a little more forward, and whatever, some of you may be able to express the difference way better than I.  Anyway, cheeers, and Denny, you may be too busy, but I know there is a lot of expertise and experience out there to help me out.
« Last Edit: June 22, 2011, 09:38:54 PM by Kirk »
Kirk Howell

Offline denny

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Re: Rye IPA - Why the Wheat?
« Reply #1 on: June 22, 2011, 10:42:52 PM »
When I made that recipe, I was under what I've since discovered was the mistaken impression that the wheat will aid head formation and retention.  I've since learned that you can get great foam without it.  If I was formulating that recipe today, I wouldn't use it.  But at this point it becomes a "why mess with success" kinda thing.  Charlie Papazian has said much the same thing about the large amounts of gypsum in his Toad Spit Stout recipe.  He now knows it isn't really needed, but tens of thousands of people (including me!) have brewed and loved that recipe.  Why change it?
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Offline majorvices

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Re: Rye IPA - Why the Wheat?
« Reply #2 on: June 26, 2011, 02:17:10 PM »
I don't think it's a "mistaken impression" that wheat malt will aid in head retention. I agree that you don't need wheat to have great foaming qualities, but wheat can and does aid in foam stability IME.

Offline denny

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Re: Rye IPA - Why the Wheat?
« Reply #3 on: June 26, 2011, 03:53:25 PM »
I don't think it's a "mistaken impression" that wheat malt will aid in head retention. I agree that you don't need wheat to have great foaming qualities, but wheat can and does aid in foam stability IME.

In theory, I agree that the additional proteins from wheat _can_ aid foam formation.  In reality, like you say Keith, you can get great foam without it.  If you have fermentation issues with your beer, more proteins won't help you.  and then of course there's the example of Duvel, which has some of the best foam around,and is made from only pils malt and sugar.
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Offline dbeechum

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Re: Rye IPA - Why the Wheat?
« Reply #4 on: June 26, 2011, 03:55:21 PM »
and tetra hop extract <whistle/>
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Offline denny

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Re: Rye IPA - Why the Wheat?
« Reply #5 on: June 26, 2011, 03:58:17 PM »
and tetra hop extract <whistle/>

Ooohh, really?  Didn't know that, but I guess I'm not surprised.
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Offline dbeechum

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Re: Rye IPA - Why the Wheat?
« Reply #6 on: June 26, 2011, 04:23:29 PM »
Well, let's put it this way - I can't prove anything, but that's been the heavy wink and a nod sort of rumor flying around whenever people talk about tetra and it's amazing foam giving abilities.
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