Got a question for the master.
If I brew the recipe this coming weekend, assume Sunday at the latest, would it be ready for consumption by 12/20? My dad has requested an IPA, but I want to make sure I brew something that is ready in time. I know it's cutting it short... Or is there a version with a slightly lower OG?
Talk me through this.
Easily. I ferment it out in about a week (3-4 days at 63, 1-2 days at 70-72, 2-3 days at 33). Dry hop in the keg and serve 1-2 days later.
Ok. You guys have me feeling better about it. Last time I brewed his RyeIPA was in 2010. Took 2 cases of it to Estes park for a week with extended family. I just remembered the OG was a bit on the high side and wondered if I needed more time... looks like not. I'll have a good starter of some American Yeast going. (shh... don't tell him, but I'm just putting it on top of a cake of US-05, which is what I did last time.
Ohhh, the blasphemy! Ohhhh, the humanity!
I think I should bastardize this into a NERyeIPA!! Haze for dayz!!
I will hunt you down.....
BTW, there is a version I call LIttle RIPA. Scale all the grain equally til you hit 1.064. Scale all the hops (except FWH and dry hop), aiming for 65 IBU.