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Fizzy yellow rye IPA

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dogfisherman:
Stayed up way too late and got this into the fermenter last night.  Hopefully I won't get too much scorn from hd for the hop burst.

9 lbs. Belgian Pilsner
3 lbs. Rye
1 lb. Carafoam
.5 lb. Flaked Oats
5 oz Acidulated Malt
.5 lbs. Table Sugar (last 10 mins of boil)

Single infusion mash at 150F for 1 hour

1.25 oz. Perle - 60 mins
1 oz 2009 Amarillo leaf and .5 oz 2011 Czech Saaz pellet - 20 mins
1 oz 2009 Amarillo leaf and .5 oz 2011 Czech Saaz pellet - 15 mins
1 oz 2009 Amarillo leaf and 1 oz 2011 Czech Saaz pellet - 10 mins
1 oz 2009 Amarillo leaf and 1 oz 2011 Czech Saaz pellet - 5 mins

Cool and pitch 1L starter 1056
Ferment in the 68-70F range since that's about as cool as I can get it in my garage at this point.

Beersmith said the SRM was about 3.9 and it was definitely very yellow as I transferred into the carboy.

MashedAvenger:
You've been on a real tear these last few months, Vic.

hornydevil:
Amarillo and Saaz, huh? That's quite an interesting combination.

dogfisherman:
So I let this sit in primary for a month cuz I got lazy and didn't feel like bottling.  I tasted it about once a week to make sure I wasn't totally screwing it up by leaving it on the yeast too long and didn't notice any sort of bad flavor component that might have resulted from the yeast breaking down.  I will say that I also transferred very little trub into the fermenter on the brew day so maybe that helped with the stability.  The yeast cake had compacted quite a bit so I had a better than normal bottling volume.  The beer transferred super clear to the bottling bucket as well.  It's been in the bottle 2 weeks and I'm seeing a noticeable amount of dry yeast size particles clinging to the inside walls of the bottles.

Have any of you bottlers out there experienced this before?

I had a couple bottles over the weekend and the particles drop out of suspension once the beer is chilled so they are easy to decant.  The beer hazes up real good which I think is partially due to the oats, but I rarely get super clear beer and rarely have the patience to leave the bottles cold long enough to let the chill haze subside.  Based on my recent batches, I primed this one to get 2.2 or so vols of CO2, but it turned out slightly over carbed.  I guess I achieved the fizzy as per the name.  The gravity went from about 1.056 to 1.010(was supposed to be higher, but I lost significant volume to trub and topped off with water to achieve my desired fermentation volume), but the beer tastes dry as all get out.  The hops and malt bill complement each other really well for a nice summertime quencher on the bitter end of the spectrum.  The Amarillo overpowers the Saaz as far as I can tell, but I wanted to use up some old hops lying around my freezer, so no big deal.  I would back off on the oats a bit next time and maybe use only Saaz hops to get more of a noble aspect to the flavor rather than the citrusey american aspect I got in this batch.

dogfisherman:
I had another one of these last night and I change my mind.  There is a pronounced yeasty element to the flavor profile that is not normal for a beer fermented with 1056.  Funny thing is the flavor makes this beer seem belgiany since it is also very spritzy with carbonation.  I guess I'll make sure to at least transfer to secondary instead of leaving the beer on the yeast cake for so long in future batches.  It's still an easy drinking beer, but not what I was shooting for with this recipe.

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