My dad got into homebrewing shortly after I did. We’ve brewed many stovetop extract batches together on my visits home (we did an American brown a couple weeks ago), and I’ve put together a number of recipes for him. This is one of those; it’s pretty straightforward, based around the new rye malt syrup that Northern Brewer released last year. It's modeled a bit on NB's Denny's Wry Smile kit, the hops in particular, subbing some of the specialty grains my dad had in stock.
Date - 8 January 2012
Venue - My parents' house (WI)
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The beer’s a deep red-brown with a full head on the pour; it drops to a thick film after a few minutes, but doesn’t leave a lot of lacing on the glass. The aroma has a lot of fruit (apricot, maybe?) and floral notes. The taste up front is of dark fruit and malt, followed by a strong bitterness that fades back quickly but lingers for a few moments. There’s a little more fruit in the middle as it warms. It’s medium bodied, the rye lying heavy on the tongue before slickly sliding off; the carbonation is moderate, not prickly but certainly not flat. It’s turned out to be a very tasty beer, with a lively fruitiness without being overly sweet, balanced by solid IPA bitterness.
Dad’s Rye IPA (extract)
Batch size: 4 gallons
Projected OG: 1.052
Projected SRM: 9.2
Projected IBU: 38
Boil time: 60 minutes
Grains/Fermentables
94.1% - 6 lb Rye malt syrup
3.9% - 4 oz Biscuit
2.0% - 2 oz C 120
Hops
.5 oz Columbus (14%) (60 min)
.5 oz Mt. Hood (5.5%) (20 min)
.5 oz Mt. Hood (0 min)
.5 oz Columbus (Dry hop 7 days)
Yeast
1 pkg WY1450 Denny’s Favorite 50
- Br. Absalom
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