tag:blogger.com,1999:blog-7860474706694126339.post9213252040815932804..comments2024-03-29T02:30:18.755-07:00Comments on Lewybrewing: Mustache Rye'd IPA #2, Tasting SessionLewyhttp://www.blogger.com/profile/04706904636362867519noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7860474706694126339.post-35979573281545707952013-02-24T19:22:39.017-08:002013-02-24T19:22:39.017-08:00I was faking my umbrage, I know there are all too ...I was faking my umbrage, I know there are all too many east coast ipa that has plenty of bitterness, but don't get the with hop flavor / aroma. Anyway, I was actually going to say, that with 20% rye in my pale ale, I managed to dry it out, I think it was a happy accident, I totally blew my mash temp, and mashed at 145 for 75 minutes, I wonder if the flavor is right, but the body is wrong, a long low mash might take care of that. <br />Cheers'<br />AOAaronhttp://thebottlefarm.comnoreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-64063172173590936292013-02-14T15:15:55.203-08:002013-02-14T15:15:55.203-08:00Aaron,
After reading Mitch Steel's book, he s...Aaron,<br /><br />After reading Mitch Steel's book, he states that the "Myth" of the malty east coast IPA is mostly untrue, yet the stereotype continues. I've had a lot of east coast beers from trades, etc and they (in my opinion) lack the hop presence that most west coast hop forward beers have. Some of the newer, better brewed beers from the east have been great, Clown Shoes, Lost Rhino, Cigar City etc.<br /><br />With that said, this beer had that maltyness that I really don't crave. I think its mostly associated with the rye malt. Now I love rye, almost all my beers have this addition. But normally it is 15% or less. <br /><br />As for the recipe, the link is above or go here: <br /><br />http://www.lewybrewing.com/2012/12/mustache-ryed-ipa-take-2.html<br /><br />For the next attempt, I am going to lower the Rye to 10% and raise the 2 row to make up for the lost rye malt. <br /><br />I am going to leave the hops alone for the next oneLewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-67287206555819836292013-02-14T14:39:43.924-08:002013-02-14T14:39:43.924-08:00harumph! East Coast ipa...
I only hate that beca...harumph! East Coast ipa... <br />I only hate that because it's mostly true, but the East coast does have some great hoppy ipa brewers as well, now at least.<br /><br />I like to see these details about the brewing ingredients. It gives me a feedback loop w/out having to do the leg work, and gives me a leg up on my future attemps. Do you think the higher mash temp would lead to the residual gravity? Or do you blame it mostly on the grain?Aaronhttp://thebottlefarm.comnoreply@blogger.com