First Full Batch of Wytchmaker Rye IPA Kegged

November 22, 2010

We spent today kegging our first full 30 barrel batch of Wytchmaker Rye IPA. We’re really happy with how it came out. We made a few tweaks to the first half-batch (15 barrel) brew of this beer. For instance, we added some Amarillo and Simcoe to the dry hop to add a little more tropical fruit aroma to the intense citrus and pine of the Cascade and Centennial in the first batch. We also dropped the bittering charge down a notch due to the increased hop utilization we’ve been getting with our steam jacketed boil kettle. On paper the IBU of this beer is right around 80 now.

We mashed low (149F) again to keep it dry and drinkable. We’re not a fan of too much residual sweetness in IPAs or any beer for that matter. The original gravity came in at 1.062 and it fermented down to 1.012 for about 6.6% ABV.

We hope you enjoy this one as much as we are enjoying it at the brewery right now.