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Original Sensible Seeds Shop: High THC Strains, USA West Coast Strains

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Hoppy Smoke Red Rye
    #16043172 -

A variation on the West Coast Blaster from BCS by Jamil and Palmer. Best beer (to me) I brewed all last year. I recently did another batch. Thought id share.

7lb 2row
3lb Briess Smoke
2lb Rye
1lb Munich
.5lb Crystal 120
.5lb Victory
3 oz CaraFa II

Mash @ 152F for 60min

1oz Warrior or NZ Jade -60min
1oz Cascade -10min
1oz Centennial -10min
1oz Cascade -0min
1oz Centannial - 0min
3oz Prefered Hop - Dry for 5-7 days (I like Colombus. Citra would be the hip choice)

W#1056/WLP001/US-05 -take your pick

Complex and flavorful. Enjoy. Cheers!


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You've got to go thru the meat locker to get to the bliss fountain.

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Re: Hoppy Smoke Red Rye [Re: 2row]
    #16044002 -

Sounds fucking awesome. I'm a big fan of rye beers. I just got a pound each of centennial, cascade, and warrior; so i may have to try this i would probably dry hop with some motueka(NZ hop one of my favorites currently). Have you ever used WLP051? i usually use WLP001 for stuff like this but ive been toying with the idea of WLP051 its supposedly anchorsteam's proprietary blend.

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Re: Hoppy Smoke Red Rye [Re: 2row]
    #16046405 -

2row said:
A variation on the West Coast Blaster from BCS by Jamil and Palmer. Best beer (to me) I brewed all last year. I recently did another batch. Thought id share.

7lb 2row
3lb Briess Smoke
2lb Rye
1lb Munich
.5lb Crystal 120
.5lb Victory
3 oz CaraFa II

Mash @ 152F for 60min

1oz Warrior or NZ Jade -60min
1oz Cascade -10min
1oz Centennial -10min
1oz Cascade -0min
1oz Centannial - 0min
3oz Prefered Hop - Dry for 5-7 days (I like Colombus. Citra would be the hip choice)

W#1056/WLP001/US-05 -take your pick

Complex and flavorful. Enjoy. Cheers!


Looks interesting.  Are you using the Briess Cherry Smoked Malt?  That stuff is good.  Sweet subtle smokey.  Nothing like the peat smoked malt that smells kind of nasty.  3 lbs. of the Briess might not be fine you use 3 lbs. of peat smoked malt in 5 gallons not to fine.

Last time I made a smoked porter I smoked my own malt on a cookie sheet.  Used some alder wood chips.  Cherry/alder would be good too.  No reason to pay Briess $2.+ a lb. when I can smoke Gleneagles Maris Otter pale at $1 a lb.  Nothing like a good fresh smoked malt I always say.  Do it on the Weber if you have a pretty clean one and no smoker per se.

Not enough rye that's for sure.  Under 20% with all the rest going on and what's the point?

Is this a smokey IPA with some rye?  Guess we need to ask Jamil he's everyone's beer guru now.  Bow down...


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Anxiety is what you make it.

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Re: Hoppy Smoke Red Rye [Re: LunarEclipse]
    #16047050 -

Parliament - Yeah, but I work with the wyeast, so they have the strain as W#1272 American II. Its the Anchor Liberty ale yeast, not to be confused with the Anchor Steam yeast, W#2112. You'll see the WLP051/W#1272 listed for Bells style/clone beers like Oberon and Two Hearted. A little maltier and fruitier than the #1056 IME with extreme increase in middle fruit ester production with temp increase.

Lunar- Yeah. All briess malts cept the Wyermanns CaraFaII. I get everything wholesale. I dont really think Peat Smoked malt has a place in beer. Its for making Scotch Whiskey. Definitely not in the Scottish ale category. Though the style guidelines allow "earthy and smokey" in the aroma profile, these should be phenols produced by the Scottish ale yeast, not from smoked malt. If your gonna brew something with peat smoked malt enter it in the Other Smoked beer category even if its base beer is some sort of Scottish ale.

Ive made Rauchbier with the Briess stuff before. And Ive had guys in one of my Brew-clubs do Rauchs from home smoked malt. I might get a smoker this summer for meat and try some malt. Maybe smoke some malted wheat.

Its enough rye for me. With all the citrus hope it does give a little subtle spice. Its really more of a smoked arrogant bastard style deal than anything. A little to amber in color and flavor to be an IPA. Take out the Chocolate and thats what you have tho, fo sho.

Yeah, Jamil is a rockstar brewer. I dont listen to his pod-casts much, but everyone in the brew-club gets into all that stuff. IMO all you need is Palmer's "How to Brew" and the passion to keep with it.


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You've got to go thru the meat locker to get to the bliss fountain.

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Re: Hoppy Smoke Red Rye [Re: 2row]
    #16047089 -

yea i used to always use wyeast but i've had trouble with the slap packs a couple of times. one time fermentation didn't start at all and i couldn't figure out why. The white labs vials seem to do the trick every time so i've just been sticking with it.

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Re: Hoppy Smoke Red Rye [Re: parliament666]
    #16047152 -

yeah. I've had the exact opposite. Either brand, you gotta check the date, just like at the grocery store  :cookiemonster:

And regardless of date, a nice healthy starter is always in the interest of good beer


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You've got to go thru the meat locker to get to the bliss fountain.

Extras: Filter Print Post Top
Re: Hoppy Smoke Red Rye [Re: 2row]
    #16048288 -

2row said:
Parliament - Yeah, but I work with the wyeast, so they have the strain as W#1272 American II. Its the Anchor Liberty ale yeast, not to be confused with the Anchor Steam yeast, W#2112. You'll see the WLP051/W#1272 listed for Bells style/clone beers like Oberon and Two Hearted. A little maltier and fruitier than the #1056 IME with extreme increase in middle fruit ester production with temp increase.

Lunar- Yeah. All briess malts cept the Wyermanns CaraFaII. I get everything wholesale. I dont really think Peat Smoked malt has a place in beer. Its for making Scotch Whiskey. Definitely not in the Scottish ale category. Though the style guidelines allow "earthy and smokey" in the aroma profile, these should be phenols produced by the Scottish ale yeast, not from smoked malt. If your gonna brew something with peat smoked malt enter it in the Other Smoked beer category even if its base beer is some sort of Scottish ale.

Ive made Rauchbier with the Briess stuff before. And Ive had guys in one of my Brew-clubs do Rauchs from home smoked malt. I might get a smoker this summer for meat and try some malt. Maybe smoke some malted wheat.

Its enough rye for me. With all the citrus hope it does give a little subtle spice. Its really more of a smoked arrogant bastard style deal than anything. A little to amber in color and flavor to be an IPA. Take out the Chocolate and thats what you have tho, fo sho.

Yeah, Jamil is a rockstar brewer. I dont listen to his pod-casts much, but everyone in the brew-club gets into all that stuff. IMO all you need is Palmer's "How to Brew" and the passion to keep with it.


I used the Briess at 1 lb. in a 10 gallon batch after the bad experience with German Rauch malt.  The home smoked was the best just get a Weber you needed one anyway.  For the smoked fish beer cook a salmon while making the home smoked malt.  Never tried it but hey if Jamil says it is great I am all over it.  I am a serious Jamil groupie oh please Jamil tell me how to score higher than a 48 on my IPA and a 44 on my Barleywine.  Yea please cause you can't Jamil you probably still mash in a cooler like Denny does.  Ha ha ha ha ha ha.

Speaking of which, what temp and how long will you mash, and your ferment temp please?  I use US-05 now dry is so easy and got a lot of it.  Tried the 1272 only once and fermented very warm on my first big beer a barleywine.  I am ashamed to say just how warm let's just say it was very fruity and had a few fusels LOL.


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Anxiety is what you make it.

Edited by LunarEclipse (04/05/12 04:36 PM)

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Re: Hoppy Smoke Red Rye [Re: LunarEclipse]
    #16048451 -

Smoked Fish beer? I dunno. Im german so Im thinking more smoke sausage or pork. Thats sounds good in a beer to me personaly. Fish?...maybe in a Belgian.

Im happy with anything higher than a 35. When I judge a beer has got to be pretty damn good to score in the high 30s.

mash @ 152-154F, ferment @ 68F on the red rye



Here is my summer ghetto set-up. Then after the boil I use a 50' immersions chiller and rack out of the boil tun, through the basement window, into the primary which is behind the bar int he basement.


--------------------
You've got to go thru the meat locker to get to the bliss fountain.

Extras: Filter Print Post Top
Re: Hoppy Smoke Red Rye [Re: 2row]
    #16048740 -

2row said:
Smoked Fish beer? I dunno. Im german so Im thinking more smoke sausage or pork. Thats sounds good in a beer to me personaly. Fish?...maybe in a Belgian.

Im happy with anything higher than a 35. When I judge a beer has got to be pretty damn good to score in the high 30s.

mash @ 152-154F, ferment @ 68F on the red rye



Here is my summer ghetto set-up. Then after the boil I use a 50' immersions chiller and rack out of the boil tun, through the basement window, into the primary which is behind the bar int he basement.


Bacon Beer.  "For when you really want to get fried"

Cool using gravity right to your fermenter. 

The 48 had a lot of homegrown hops and the 44 was just plain tasty.  And pretty flawless too with lots of hops.  I never use pellet hops so argue if you want (most of the guys in my club use them).  Also all this pumping around what a drag.  Your gravity system makes more sense and that's what I use.  I sold pumps for a living and know they don't do good things to stuff.  Mashing doesn't nave to be so much of a pain.  False bottoms that plug and recirc pumps one more thing to clean no thanks.


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Anxiety is what you make it.

Edited by LunarEclipse (04/05/12 06:10 PM)

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Re: Hoppy Smoke Red Rye [Re: LunarEclipse]
    #16048872 -

yeah. I have a false bottom in the mash tun, but the keggle is unported. I just rack out of it over the lip with an auto-siphon. I have the ball-valve and straining screen to port the keggle sitting at home right now. Just dont have the motivation to put it in, plus all this talk of clogging them up with hops. Id rather just keep racking. It works. But im getting a plate chiller this summer and Im under the impression that ill need to port my keggle for that. At the very least it would look pretty funny being fed by a 3/8 auto-siphon.


--------------------
You've got to go thru the meat locker to get to the bliss fountain.

Extras: Filter Print Post Top
Re: Hoppy Smoke Red Rye [Re: 2row]
    #16049106 -

2row said:
yeah. I have a false bottom in the mash tun, but the keggle is unported. I just rack out of it over the lip with an auto-siphon. I have the ball-valve and straining screen to port the keggle sitting at home right now. Just dont have the motivation to put it in, plus all this talk of clogging them up with hops. Id rather just keep racking. It works. But im getting a plate chiller this summer and Im under the impression that ill need to port my keggle for that. At the very least it would look pretty funny being fed by a 3/8 auto-siphon.


I got a brew kettle from hombrewstuff.com has the ball valve and a therm for $219.  And man that sucker heats nice.  Anyway screwed in one of those bazooka coarse screens onto the inlet.  First, though, I shoved a piece of that braided plumbing stainless steel flex connecter outer stuff down the bazooka screen with the far end crimped off.  If that don't work better than your auto-siphon for screening hops well I would be surprised.  The double screen see I am an innovator.  Shit comes out nice and clear never never ever had the hops plug them.  The other "secret" is to start taking out the hops near the end of boil.  Not all but a lot.  Strain out your wort save that shit.  Then at knockout hit it with a couple fresh oz.  Or a few mins before knockout either way.  The knuckleheads with plugged screens are using the slime pellet hops.  Yuck. Nastiness I hate that stuff.  Every time someone makes me smell them I have to cringe but you at least get some idea what that type of hop might smell like if in leaf form.

ps second place in our beer contest i won got a therminator.  i got a cool hand made personalized glass cup and bragging rights for another year.  second had a 33 he brews professionally now along with 4 others in the 13 that entered.


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Anxiety is what you make it.

Edited by LunarEclipse (04/05/12 07:42 PM)

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Original Sensible Seeds Shop: High THC Strains, USA West Coast Strains

General Interest > Culinary Arts, Gardening and Brewing
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