Rye IPA Results

[Graham.C]

Oh yeah, I hadn't thought of that. That's probably part of it.

Especially if you dry hopped or if you don't have a false bottom or whirlpool your wort when you transferred from the BK to the fermenter.

[IanCompetent]

Totally unrelated to the competition, I just brewed a rye ESB last week on a bit of a whim. I didn't want the rye to overwhelm the brew, but I didn't want it to be drowned out, either. So, I did 16% rye, 5% carastan (I use carastan in almost every one of my pales and still have barely put a dent in my 55 lb bag) and 0.7% roasted barley with Maris Otter as a base malt. I also kept the hops pretty soft, using Targets for bittering and EKGs for flavour to the tune of 56 IBUs. Plus, I used 1028 London Ale over 1968 because I find it's a cleaner-tasting yeast. It's due to be racked soon, and I'm pretty stoked to taste it. Admittedly, I had no idea what I was doing or even what I was aiming for. I've never had a rye beer, but I've cooked with it a lot over the years and I love the spicy taste you can get from it. All I can hope for is that I'm not using this batch to water the lawn come bottling time.

[Tim Gregory]

I gave mine my first real taste last night and I thought it was quite good. Very dry and sharp, but not so much that it isn't well balanced.

It was 20 percent rye, about 55-60 IBUs.

[whisle pig]

I kegged my first last night, about 20% Rye. Taste good so far, smells great; Next one goes in a keg tonight or tomorrow, it only has about 10% in it.