- Product Details
Regulars and lurkers on the Northern Brewer Forum know it's impossible to miss the sprawling behemoth that is the thread about this recipe, a souped-up American IPA brewed with almost 20% rye malt. A favorite of just about anyone who's tried it and adopted house beer of a heck of a lot of the many who've brewed it, Denny Conn has graciously worked with us to offer this signature recipe (all-grain only, because of the rye malt). Hefty in all respects, this IPA beer kit is full-bodied, hoppy, strong, and very unique. This kit uses Denny's own house strain, Wyeast 1450, Denny's Favorite 50.
Denny's notes: "Wry Smile Rye IPA was created for my wife’s yearly birthday party; my lovely wife prefers an IPA that lets you know it's got some hops. I started with a relatively straightforward American IPA recipe, and changed one thing at a time through 12-15 test batches until my wife and I agreed that the beer was perfect for our tastes. I’m happy that so many other people have found it perfect for their taste, too! When you pour the beer, the citrusy/floral aroma of the Columbus dry hops tickles your nose. When you take a sip, the beer opens with a bit of spicy hop flavor from the Mt. Hood first wort hops. The next thing that hits you is a slap in the face of bitterness from the Columbus. The flavor finishes with a back of the throat spiciness from the rye. The combination of rye and Wyeast 1450 Denny’s Favorite 50 gives the beer a nice full, silky smooth mouthfeel. I hope Wry Smile will be the hit at your house like it has at mine!"
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Denny's Wry Smile Rye IPA All-Grain Kit Brewing Instructions Regional Style USA Original Gravity 1078 Total Time to Make 2 months
- 4.8 / 5.038 ReviewsJust transferred to secondaryI brewed this to be my fall beer.....very nice rye taste already and hopped just the way I like my IPAs....I am afraid this will not last long in my house...August 30, 2013This is a must brew!I originally brewered this beer back in 2007 and it was great then. I thought I would try this again, but use Denn's Fav 1450 yeast this go around. Wow, this beer is the best! I did bump up the dry hops by a .5 oz in the secondary. This is one of my favorite IPAs ever.September 22, 2011My new favorite.I was hoping this beer would be similar to Founders Red RyePA and its very close. I absolutely love it. The rye blends perfectly with the hops to give it a slight twist on a traditional IPA. I've done about 30-40 batches at this point and this one is my new favorite. I even came in a little light with a OG of 1.060 and its still awesome. Next time I might add an additional hop addition at the 5 min or 2 min mark, just to tweak it, but its really an awesome brew.November 13, 2011DeliciousI was very excited to make this. I enjoy RYE IPA and this did not dissapoint in the least. I cannot wait to brew this again.September 10, 2013Simply The Best Beer EverIf you are a fan of rye and IPAs, this is simply the best beer you will ever drink. NB got the body, spice, and bitterness precisely balanced in this treat. This is one of those beers you cannot keep around long enough - everybody loves it!!June 2, 2012Just Brew This Recipe!!!I've always been a big fan of IPA's and I have always liked RyePA's as well, however, I've often found with the RyePA's that I could only kind of sip on them. Not the case with this one. This is eminently drinkable - it is outstanding! Best RyePA I've ever had and clearly the best I've ever made.October 8, 2013Wow!I've brewed this one twice now, and have loved it each time. The only problem is that it is too delicious and I've got to keep re-making it.August 12, 2014The most delicious brew I have ever tastedJust a few brewing notes. I do find it a bit difficult to brew because I get what I would call a "stuck sparge"-- enough rye grains seem to create a sticky plug that the sparge cannot easily break through. I find that I have to help the sparge a bit manually.I don't bottle condition, I keg condition and I have found that it enhances the flavor to condition in the keg under light CO2 for at least 2 to 3 weeks.I follow the NB recipe almost exactly and I do get the gravity specification and I measure about 8.0% abv in my final brew.I have tried making it with the dry yeast and I feel it just does not have that radiant complexity that I find when I use the Denny's Favorite 50 liquid custom yeast.My friend from San Diego is a huuuge beer nut and is very active in the San Diego beer scene. He happened to drop by my house while I had some of my Denny Wry Smile Rye IPA on tap in my kegerator-- He was totally blown away!! He could not get enough. This is my favorite ever and I am so proud that I can make this.December 28, 2014AwesomeJust drank the last one while watching the Packers whomp on the Bears (again).What a wonderful late fall/early winter drink! I added a pound of base malt to make up for batch sparging, but followed the recipe, except that I used US-05 instead of Dennys Fav. 50.I'll use Dennys yeast next time, just to try it out, but I cant imagine it much better!For the record, my last 18 beers were in the fridge about 3 weeks before I cracked them open and its a wonder what a difference that time made in terms of head and head retention. Will be brewing again very soon!December 26, 2011Great IPA-OG was 1.082-7 gal boil, 5 gal batch-2 liter 1450 starter-fermented at 65-70-2 weeks primary, 1+month secondary, 2 weeks dry hoppedAmazing IPA err RyePA. Incredibly smooth for it's young age and alcohol content. If you like IPA, yFebruary 10, 2012
- Browse 2 questions Browse 2 questions and 3 answersIs the base malt Rahr 2-Row, or Rahr Pale Ale? The recipe states "Rahr 2-row Pale" Just clarifying.BEST ANSWER: The base grain is Rahr 2-row pale ale malt which is 3 - 4 L and is kilned a bit higher than the Rahr 2-row which is at 1.7 L. This gives it more color and flavor.I want to do a partial mash with this. What ratios of rye to crystal do you suggest? Same as this just less?BEST ANSWER: Greetings!
Here is a great article in BYO magazine talking about just that. Give it a read and if you have any more questions let us know!
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