Denny Conn's Rye IPA

Hop and Spicy!

This is another recipe created by Denny Conn and made popular around the various internet forums. It is a hoppy, refreshing, West-coast style IPA with the added spicy layer of Rye.
It is quite light in color and has an easy-drinking, medium body. The hops provide a flavorful hop base while not being too biting.

The Beer

This IPA starts with a somewhat standard bill of 2 Row and some 60L Crystal for color and a bit of caramel and sweetness. Interesting, Flaked wheat is added for a bit of texture and, along with CaraPils, helps head retention. What makes this beer somewhat unique is the addition of 3 pounds of Rye. Rye adds a spicy, somewhat crisp, and perhaps peppery flavor to this IPA.

The hop treatment is US West Coast with Columbus and Mt. Hood hops providing the clean, citrus, refreshing bitterness. The First Wort Hopping technique is supposed to impart a smooth aroma/taste addition that is comparable to about a 20 min. addition.

The hopping schedule is finished off with a dry hopping addition of Columbus hops to give this beer a refreshing taste and aroma.



Denny Conn's Rye IPA ::: 1.069/1.015 (6 Gal)

Grain Bill (70% Efficiency assumed)

11 lb.- 2-Row Pale Malt
3 lb. - Rye Malt (15 L)
1.25 lb. - Crystal Malt (60L)
1/2 lb. - CaraPils
1/2 lb. - Flaked Wheat

Hop Schedule (48 IBU)

1 oz - Mt. Hood Hops [5.1% AA] (First Wort Hop) 1 oz - Columbus Hops [16.5% AA] (60 min.)
1/2 oz - Mt. Hood Hops (30 min.)
1.5 oz. - Mt. Hood Hops (1 min.)
1 oz. - Columbus Hops (Dry Hopped)

Yeast

Wyeast (1450) - Denny's Favorite or Wyeast (1272) Amercan Ale II - 1800 ml starter

Mash/Sparge/Boil

Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at about 68°

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