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generalzonzo
07-15-2008, 02:10 PM
Anyone make a Rye APA? I am thinking about putting one together, any thoughts? Thanks in advance.

The Alchemist
07-15-2008, 07:54 PM
I made one not that long ago and it came out really well. I used mostly pale malt and about 10% Vienna and about 10 % Rye as I recall. It was malty but with a drier, bready finish. I enjoyed it alot. When I make it again, I may up the rye a little. I used Centennial and Columbus hops to the tune of 80 + IBU's. I ended up at about 1.070 OG so it was a pretty big beer.

Mill Rat
07-15-2008, 10:03 PM
Go for it. When brewing with rye, a protein rest and rice hulls in the mash are nice insurance against stuck sparges. Rye's even worse than oats in that regard.

nelstrodomus
07-16-2008, 12:33 AM
I love a good high alcohol %, hoppy rye ale. Pretty much an IPA but even dryer with that rye spiciness (sp?). I'd recommend using an APA or IPA recipe that you like and replacing enough base malt in the bill to about 15-20% rye malt to give you that nice dry finish.

Cheers,

nels

generalzonzo
07-16-2008, 08:55 AM
Thanks everyone. I am thinking something along the lines of Hop Rod Rye (Bear Republic). I am going to up my grain bill of my House APA to make it a bit bigger and add 25% rye (want the rye to stand out) to the bill. Question - my LHBS has both flaked rye and malted. Should these be used together or should I just stick to the malted rye. Any reason to leave the flakes in/out? I will be taking Mill's advice and adding rice hulls and taking allowing for the protein rest. When I plug all this into ProMash I will post my results. Oh also, any hops that will help the rye spiciness stand out? In my house APA i use cascades and amarillo typically.

markaberrant
07-16-2008, 11:13 AM
I've only used rye malt, but I've been told the malted rye has a more distinct spiciness than flaked rye.

25% rye will definitely be noticable. Go for it!

Mad Scientist
07-17-2008, 10:15 AM
Thanks everyone. I am thinking something along the lines of Hop Rod Rye (Bear Republic).

If you want to base off of this recipe, BYO had a clone recipe in their big IPA issue three or four years ago. I'll post it after I dig it up if you need it...or if someone else beats me to it. I'll bet you could find it on the BYO website as well. Just let me know.