Dry River Rye IPA - Archived

Dry River Rye IPA - Archived is rated 4.7 out of 5 by 10.
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Rye has been treasured by brewers and distillers for centuries for its spicy flavors and aromas. This full-bodied rye IPA blends the dry and spicy black pepper-like characteristics of rye with the tropical and slightly piney notes of the Centennial hop blend. This unique combination of flavors and aromas provides a complexity that is unmatched by your typical IPA.

$39.95
SKU
90-15188-00
Out of stock

What You Get

1 Can of Long Play IPA Brewing Extract,

1 Packet of Dry Brewing Yeast (under the lid of the Brewing Extract, you won't be using this),

1 Packet of Carapils Malt

1 Packet of Rye Malt

1 Packet of 2-Row Malt

3 Packets of Centennial Pellet Hops

1 Packet of S-05 Brewing Yeast

4 Muslin Sacks

1 Packet of No-Rinse Cleanser.


For Fans Of

Sierra Nevada Ruthless Rye.

Smuttynose Rhye IPA


Brew Specs

Flavor: Hoppy

Original Gravity: 1.066

Final Gravity: 1.016

ABV: 6.3%

SRM: (Color): 5

IBU: (Bitterness): 92


STEP 1: Sanitizing

Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

2.Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

3.To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.

4.Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

5.After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

1. Remove the yeast packet from under the lid of the can of Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.

2. Mix all the grains in a bowl, then add them to a Muslin Hop Sack and tying closed.

3. Using a measuring cup, pour 6 cups of water into your clean 4-quart or larger pot (Use just enough water to cover the grains).Bring your pot of water up to above 155 degrees F.

4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.

5. Carefully lift the grain sack out of the pot, and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bags. Discard grain bags.

6. Place 1 packet of Centennial pellet hops into a hop sack, tying it closed, then trim away excess material.

7. Bring grain water to a low rolling boil, add in hop sack, and let boil for 15 minutes.

8. While this is boiling, place the contents of another packet of Centennial hops in a hop sack, tying it off as before.

9. After the 15 minute boil of the first hop addition has passed, add the 2nd hop sack and simmer for another 5 minutes (do not remove first hop sack). While this is simmering, place the contents of the last packet of Centennial hops into a hop sack and trim away excess material.

10.After the 5 minute boil of the 2nd hop addition has passed, remove the pot from heat and add the final hop sack (do not remove previous hop sacks).

11. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

12. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

13. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. Leave the hop sacks in the wort for the duration of fermentation. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

14. Stir your wort mixture vigorously with your sanitized spoon or whisk.

15. Sprinkle the Safale S-05 yeast packet into the keg, and screw on the lid. Do not stir.

16. Put your fermenter in a location with a consistent temperature between 70° and 76° F (21°-24° C), and out of direct sunlight. Ferment for 21 days.


STEP 4: Bottling & Carbonating

After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point it is time to bottle. Do not let it sit in the fermenter for longer than 21 days total.

1.When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

2.Distribute the cleaning solution equally among the bottles. Screw on caps (or cover with metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

3.Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

4.Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

5.Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

6.Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow to sit for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


Tip from our Brewmasters

After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

This process is called conditioning and during this time the yeast left in your beer can help clean up any off flavors. Almost everything gets a little better with time and so will your beer.

Rated 5 out of 5 by DavidK from Best Tasting Mr. Beer Recipe So Far! I just finished my 2nd beer from this batch, and it is terrific! Actually, I liked it so much I just ordered another set of ingredients for it... Very balanced malt/hop notes, and the rye gives just enough spice to be noticed, without drawing too much attention to itself. Very drinkable, very tasty...my favourite so far. There is a LOT of barley/rye to put in the grain sack, so be careful....I like to use a pot with a smaller diameter, so the 6 cups of water for the mash will be deep enough to submerge the grains fully. Clear instructions, quality ingredients, very happy with it. :) I have to mention that the Partial Mash recipes bring Mr. Beer to the "next level", making the finished product soooo much more distinct and enjoyable. The extra steps and ingredients in a PM recipe don't make things more complicated; they make me feel like I'm actually part of the brewing process, and it definitely gives me more satisfaction than a standard extract recipe...I doubt I'll ever brew an extract-only recipe again...and I'll definitely be brewing more batches of this RYE IPA!
Date published: 2017-04-24
Rated 5 out of 5 by MT50 from Best Brew Yet! Note: when I purchased this Mr. Beer was out of Centennial Hops, so after research, I found recommended substitutes of Amarillo and Cascade. I used .5 Amarillo to 1 Cascade. That said, this is the best beer I have made yet. Outstanding. My son-in-law came over 8 days after bottling, so we split one. He said this was like what he would get at a high-end brewery. Just had my first after three weeks and it’s even better. True IPA taste, moderate bitters, complex taste with the rye and hops easily discernible. Will get this again next order!i
Date published: 2018-04-14
Rated 5 out of 5 by Grogmir from Best I've made yet. Probably the best beer I've brewed, though I was more patient this time. Had in primary for one week then in secondary for two weeks. Had in bottle for two more weeks.
Date published: 2016-07-26
Rated 5 out of 5 by Vander from Great Beer I made 3 batches of the beer. Each one was great. The last two I aged in oak barrel for 2 months, bottled it off and just WOW! Great flavor.. Also added some of my home grown hops to really take it over the edge!!
Date published: 2016-08-26
Rated 2 out of 5 by Coffeybean from Not pleased It was disconcerting to have a small 2 gallon batch arrive for the same cost of a local store’s (Steinbarts in Portland Oregon) 5 gallon kits. I guess the price is why I just assumed it would be 5 gallons, as well as the fact carboys and other brewing containers and kegs are standard 5 gallons. Also, instructions were not included nor were instructions to go online for instructions which is where I found them. The online instructions said to fill to the 1st line and the 2nd line of a carboy, not providing actual volumes (this is chemistry here and if using a non standard contaiker how would a person know how much to add? So in this instance, Mr. Beer IS assuming standardized containers are being used? I have not tasted the beer yet but the OG was only 1.021 and FG 1.010 which puts it at 1.1%. If it truely is this low I am happy to have such a small batch. I won’t be buying again as I can buy better cheaper ingredients for 2x the volume at my local supplier.
Date published: 2018-12-14
Rated 5 out of 5 by DTS61 from Rye makes it better I was unsure of this beer based on early tasting but after conditioning for 2 months it became one of my best beers. I took on my annual golf trip and shared it with the others in the group and they raved about it.
Date published: 2017-09-28
Rated 5 out of 5 by Trophytaker3 from Awesome color and flavor.. I bought this about 3 months ago and brewed it couple weeks later. My first partial mash, turned out awesome. I'm excited to continue to move into the more complex recipes...
Date published: 2017-01-06
Rated 5 out of 5 by Don57 from Promising future I just bottled this last week. If the pre-bottling samples are any indication then this brew will be fantastic because we all know that it only gets better with time.
Date published: 2017-03-05
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