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First brew day since March(!). Went for a partial mash rye IPA, as I wanted to try out the rye LME that they recently started carrying at the LHBS. Cool Springs Brewery gave me a slurry of their Conan yeast, so this seemed like a good use. Clearing out some hops that I had bought for other brews this summer (that never happened), so it will be a mash-up of hops styles, but I think they'll work nicely.



Twas nice to brew again... no issues, went extremely well. Broke in my newly built wort chiller with no issue. Easy peasy brew day...

What size is that fermenter?
I wish I could get some of that yeast locally. Looks like a nice brew. I love adding some rye to the mix and enjoy the crispness it gives the beer. I try to do something wry every 5 or 6 brews.

3 gallon Better Bottle. My go-to fermenter, though I also have some 5-6 gallon buckets and a heap o' LBKs...

Realized I didn't post a recipe. Mashed at 152. Fermenting at 65. Hops and grains were just a kitchen sink outside of the Rye LME.


Conan Rye IPA
Partial Mash Recipe

Batch Size: 2.91 gal
Style: American IPA
Boil Size: 4.31 gal

Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Mash Profile: Single Infusion, Medium Body, No Mash Out 152 degrees
Fermentation: Ale, Single Stage 64 degrees
Boil Time: 60 min
Est OG: 1.065 (15.8° P)
Est FG: 1.015 SG (3.8° P)
ABV: 6.6%
Bitterness: 115.4 IBUs
Color: 9.3 SRM

Fermentables:
3 lbs 4.8 oz Rye LME (9.0 SRM)
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Carahell (13.0 SRM)
4.0 oz White Wheat Malt (2.4 SRM)
4.8 oz Sugar, Table (Sucrose) (1.0 SRM)

Hops Schedule:
1.0 oz Zythos [11.9%] - Boil 45 min
0.5 oz Palisade [7.5%] - Boil 20 min
0.5 oz Glacier [5.6%] - Boil 15 min
1.0 oz Falconer's Flight 7c [10.3%] - Boil 10 min
1.0 oz Mozaic [12.7%] - Boil 5 min
1.0 oz Smaragd [6.6%] - Boil 1 min
0.5 oz Columbus (Tomahawk) [14.0%] - Dry Hop 7 days

Yeast:
1 pkgs Conan (slurry from Cool Springs Brewery)

Do you know what goes into the Rye LME?

I made a RyePA with the Rye LME from Northern Brewer which was 70% 2 Row, 20% Malted Rye, and 10% Caramel 40. I only used the LME and it came out quite tasty.

It would be interesting to see what other companies are putting into their Rye Extracts.

The Briess has 55% rye. Cara40 and base malt make up the rest.

Bottled today. Sample was exactly what I wanted. Hoppy in aroma and flavor. Pretty darn bitter. If there is one style I've struggled with, it's IPAs. For every good one I do, I have another one that is overly caramel or under hopped. This one should be a winner. Reharvested the conan yeast, so I hope to take another go with it soon. I'm thinking of going a total different direction, like the smoked porter I've planned next. Hmm....