Vienna Rye IPA

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Vienna Rye IPA

Postby DaveS » Tue Mar 07, 2017 01:17

Hi! First proper post here - thanks to rlemkin for pointing me in this direction.

I'm thinking about brewing a US IPA with rye and Vienna malts. Recipe something like this:

75% Vienna, 20% malted rye, 5% medium crystal.
Mash at 67
Lots of late / post boil / dry hop chinook, simcoe and possibly mosaic.
Nottingham yeast.
OG: 1.060, FG: 1.012ish, IBU: 60

I'm aiming for a chunky old-style IPA rather than the modern pale and juicy style - more California than New England - but with a touch of spice from the rye that I'm hoping will play nicely with resiny hops. The theory is that the Vienna and crystal malts will bring a bit of richness and body to balance the dryness of the rye but without overcomplicating things by adding too much character of their own.

Does that make any sense?

Thanks!
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Re: Vienna Rye IPA

Postby Rolfster » Tue Mar 07, 2017 14:02

Looks good to me!
You could add some hops with a spicyness as well like amarillo.... but that's just a thought.
Also if you are using a 3 vessel system your mash tun might get bunged up due to the rye changing to a porrage like consistency. Rice hulls will help prevent a stuck mush. But if you are doing a BIAB then this is not a worry!
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Re: Vienna Rye IPA

Postby robwalker » Tue Mar 07, 2017 16:52

Looks good. Nottingham is a pretty rubbish yeast for that style though, I'd go either US-05 or maybe an English yeast.
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Re: Vienna Rye IPA

Postby Rolfster » Tue Mar 07, 2017 19:32

robwalker wrote:Looks good. Nottingham is a pretty rubbish yeast for that style though, I'd go either US-05 or maybe an English yeast.


I think the same, but some people do rate Nottingham!
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Re: Vienna Rye IPA

Postby HTH1975 » Tue Mar 07, 2017 19:34

I did something similar using Ringwood - highly recommend

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Vienna Rye IPA

Postby DaveS » Tue Mar 07, 2017 20:33

robwalker wrote:Looks good. Nottingham is a pretty rubbish yeast for that style though, I'd go either US-05 or maybe an English yeast.

How so? I tend to use it by default in winter because I have limited temperature control and the house gets chilly but Notts is meant to keep chomping down to about 14 degrees. Other than that I thought it was meant to be pretty similar to US-05, ie clean and attenuative, particularly at low temperatures...
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Re: Vienna Rye IPA

Postby DaveS » Tue Mar 07, 2017 20:35

Oh, and thanks for all the comments so far!
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Re: Vienna Rye IPA

Postby robwalker » Tue Mar 07, 2017 20:44

DaveS wrote:
robwalker wrote:Looks good. Nottingham is a pretty rubbish yeast for that style though, I'd go either US-05 or maybe an English yeast.

How so? I tend to use it by default in winter because I have limited temperature control and the house gets chilly but Notts is meant to keep chomping down to about 14 degrees. Other than that I thought it was meant to be pretty similar to US-05, ie clean and attenuative, particularly at low temperatures...


We do the same thing at the brewery. 12-28c - huge range, great workhorse yeast but it'll chew the beer pretty dry and it's designed to be a catch all yeast for all beer styles, the esters it does kick out are pretty cack. TBH there's much better yeast for most beers, if you wanna make an American beer, you're Best with an American yeast. Just my opinion!
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Re: Vienna Rye IPA

Postby DaveS » Wed Mar 08, 2017 14:52

Well, it looks like my regular ingredient supplier have taken the decision out of my hands by running out of Nottingham, so that's that sorted.

Things are complicated a bit by the fact that I'm away for a week from next Wednesday so the house will be even less warm than usual, but I won't have another chance to brew for ages after that so I'll probably brew after work on Friday, pitch US-05 and hope for the best.

In fact, the Fermentis data sheet reckons US-05 will keep on going down to 15 degrees or 12 in a pinch, so I should be quids in.
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Re: Vienna Rye IPA

Postby robwalker » Wed Mar 08, 2017 15:08

It ferments at 12, slowly but it goes. When you've had casks pop over new years, you can confirm it!
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Re: Vienna Rye IPA

Postby DaveS » Mon Mar 13, 2017 22:07

Cool, well I brewed it on Friday night and will see how it gets on!
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