Rye IPL

[Beer-lord]

I had a lot of SS in it and I just emptied it and it smelled foul so I wouldn't take a chance. Got lots of yeast. Now the jug is soaking in PBW.

[Beer-lord]

Dry hopped this with 2 oz of Amarillo. Originally, I was just going to let the Rye control the flavor but a taste of it was good, but if I'm going to drink it, it has to have more aroma than a pilsner. It tasted clean and I got some of the rye spice but not as much as I thought. Tasted very much like a pilsner. I'm sure it will be liked by more of those that like pilsners but you never really know until it's carbed and ready. But, it was clean, crisp and very hard to tell it wasn't lagered. That 1007 yeast is amazing.
Gonna keg it up Friday and wait for kegerator space.

[Kealia]

Gonna keg it up Friday and wait for kegerator space.

Nice, another successful day.

And the quoted part above is the bane of my existence right now!

[Beer-lord]

Kegged this strange brew tonite. This yeast with pilsner malt kicked ass! Had a pretty strong pilsner smell. Tasted fine. Not my favorite beer style but I need to get out my beer box every now and then (like Ron and his love for black IPA's).
No room in the kegerator yet so it'll faux lager whilst waiting. 6% ABV and I was shooting for 5.5% so I'm happy with it. I'll be cutting the grass almost weekly soon so this one will come in handy and I know my wife and sister in law will love it.

[FedoraDave]

It's nice to try a style you're a little unfamiliar with. It's a good exercise, and gets us out of whatever ruts we may be stuck in. That's one of the benefits of the RCE; you often wind up working on a new style or a new technique, or using a new ingredient, and it just expands your base of knowledge and experience a little.

I've got a cream ale (my first) fermenting, and while I don't expect great things, it's a starting point. I'd like to try a Kolsch eventually, too.

[Beer-lord]

I'm loving the shyte out of this one. I think my lack of using Pilsner malt, coupled with the 2 rye's lets the hops really shine. Not in a mega hoppy way, but in a very tasty way. I can't make this again until winter but I am going to do it again and I'm not changing anything at all.......nothing, I'm just that happy with it. It's light, refreshing, tasty, a perfect spring/summer beer that you still know if real beer and not that wussified water stuff.
Wow, did I just blow my own horn? Sorry, definitely feels funny to say I like my own beer but I hope I'm on a roll. You guys all make me a much better brewer.

[Inkleg]

You guys all make me a much better brewer.

I say this about y'all all the time. That could be our battle cry, as we hold our mash paddles high.

Glad you're loving it Paul, you earned it.

[Kealia]

I can't make this again until winter but I am going to do it again and I'm not changing anything at all.......nothing, I'm just that happy with it.

That, my friend, is awesome. I know we are all our worst critics so it's pretty cool that you made something that you wouldn't change at all.

You know what? You should have another one to celebrate.

[Brewbirds]

Kudos to Beer_Lord.

[BlackDuck]

Thanks Paul for sending one of these way.

Thins is a very interstingly tasty beer. It poured with a huge fluffy white head that dissipated quickly, but held a nice foamy ring at the top of the beer. It was a light yellowish orange color, a bit cloudy, but I also poured a little aggressive. The aroma is all rye to me. Nice and spicy. The flavor is where the interesting part comes in to play. First, you get the rye, but that be influenced from the aroma as you take the sip. Then it goes pretty darn piney bitter....I like that. The neat thing is that the bitterness goes away almost as fast as it hits the tongue. Then the citrusy part comes in and that's what kind of lingers for a while, then as the citrus goes away, the rye comes back at the very end. Really cool the way these flavors work in and out. The mouthfeel is very crisp, the high carb level influences this I think.

This is a really good beer. Very different. And very good.

Paul...you have sent some really good beers my way in the past, but this is one of the best ones yest. Very complex, but everything works really well together. You've got a great recipe here.

[Beer-lord]

Glad you liked it. I was and am still, very surprised it came out so good. My LHBS gave me an extract recipe that they were selling after someone came up with it and I converted it to all grain, and then doubled the hops and increased the rye a bit.
Some thanks goes to Screwy Brewer since his recipe turned me on to flaked rye and I think the rye malt AND the flaked rye is why you get the complex flavors you noticed. What you don't see in the recipe in post 1 is that I added 2 oz of Amarillo dry hop and I like what it did to almost clash but in a good way, with the rye aroma. Finally, I'm damn pleased with the 1007 German Ale Yeast and how much it made the Pilsner made taste like a lager.
Definitely doing this one again. But, was it better than Maharaja?

[BlackDuck]

But, was it better than Maharaja?

I'm not sure you can compare the two. They are two completely different beasts. And both were very good. But if I had to pick one, the Maharaja clone was probably better. But that might be because I like IPA's so much.

[Beer-lord]

So if I read between the lines here.......you are saying I should make them both again and send you some of each? Nice try!

[Kealia]

Paul, I know I sent you a PM on this but I'll chime in here, too.
This beer is very good. My bottle was overcarbed, or maybe even the trub bottle because there was a lot of sediment visible before opening, and then a bit of a gusher when it was opened.
Nonetheless, the taste and aromas were spot on the way Chris explained it.
I like a little rye in some beers to make it interesting and that's exactly what this was IMO. I complex, tasty beer that really had you guessing at ingredients and tasting and thinking and repeating.

Good stuff, thanks!

[Beer-lord]

I just remembered I didn't use the beer gun for the few bottles of this beer and bottles when I kegged. Since I can't cold crash, I run into this problem all the time. But I just have to tell myself its homebrew.
But, I have noticed that the extra trub does make things more carbonated. And, since I keg and don't batch prime, I used the prime drops this time. I'll have to remember to cut back on those when doing a few bottles at a time.

Glad you like it. it will be done again.