If it was reduced to a vote between those two; I'd vote for Rye (voted Red and White originally).
January Brew and Swap
- Thread starter Alastair70
- Start date
Help Support The Homebrew Forum:
The workings of PR voting systems are completely beyond me, I just counted up the number of times both got a mention.
We planned a Belgian beer for later in the year, so that may be an option for compromise if it's still hung between the two.
We planned a Belgian beer for later in the year, so that may be an option for compromise if it's still hung between the two.
1.Hazy IPA
2.RYE
2.RYE
Can I just clarify is a hazy IPA a NEIPA?
Pretty much AFAIK. That’s the first vote for hazy. Looks like we’re down to Rye and Belgian. I’ll count up at the end of the week. Your point about 1st choice being important is a good one.
I’ll have a load of beers on Friday and try to work out which one one won. What could possibly go wrong
Last edited:
If I’ve done my sums right, Rye and Belgian got 5 votes each but Rye had more 1st choices so I’m calling it a win for Rye. Tasting planned for weekend of 25th Feb, postal date will depend entirely on how many Royal Mail staff still are throwing toys out of their prams.
Also, don’t forget the slow burner brew this year is Ipmy Stout to be swapped at the end of October. So there’s a couple of things to mull over while enjoying the Christmas holiday.
Also, don’t forget the slow burner brew this year is Ipmy Stout to be swapped at the end of October. So there’s a couple of things to mull over while enjoying the Christmas holiday.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
phildo79
Member
I would opt for brown because I have never made or possibly tried one.
Rye would be my second choice but I have read that rye malt can be a real bugger to use.
Rye would be my second choice but I have read that rye malt can be a real bugger to use.
Yes, be prepared for a scorched kettle!
I’m hoping it’s similar to wheat malt to work with, and the proportion in this brew will be a lot lower than in the various wheat beers I’ve made in the past.
phildo79
Member
I'll try and dig out the article I read. Although it is possible it was just a footnote to a recipe.
phildo79
Member
Don't suppose any of my fellow Irishmen have had any success replicating Kinnegar Rustbucket? Or even some knowledge about the recipe? A keg of that would go down a treat.
phildo79
Member
I've been thinking about my recipe over the last few days, I will be going around 20% rye, some caramalt or caragold and hopping with something like mosaic.
Stop stealing my ideas!
I was thinking 15% rye and then some
6% Vienna and 4% Caramalt. Potentially hopping with Simcoe, Mosaic and Azacca.
Mine’s got 25% Rye, does that seem too high then?
Using Azzaca as well.
Using Azzaca as well.
Most recipes seem to be around the 15-20% mark so it doesn't seem excessively high.
From what I've read the more you use then the more likelihood you could get a few issues with a stuck mash but there are of course ways to mitigate that (protein rest, rice hulls, etc.).
Think I’ll give rice hulls a try, not sure whether to do 20l and keg or 10 and bottle yet.
- Joined
- Apr 4, 2020
- Messages
- 4,525
- Reaction score
- 10,131
Got this from a fella from Letterkenny that went to the brewers thing they run every so often. He claims it’s near but I heard it’s Mandarina bavaria and halleratu blanc in the whirlpool
hi My version of it is 4.250kg pale malt, 1.1kg rye malt , 120g roasted rye malt 27 litre batch, 25g amarillo and 16g citra at 60min, 60g amarillo and 18g citra at flame out 35g amarillo and citra for dry hop, its very close too it but something is missing just at the back of the taste, but close enough.
I would be interested in attempting to make a Rye IPA 
Is anyone able to join this brew and swap? I would like to join the fun if possible
Similar threads
