A bar in downtown Troy called The Ruck is holding their first annual Extreme Homebrewing Competition in June. It’s focused on six different brews:

  • Rye: grist has to contain 30% rye at least
  • “Funky”: a significant amount of non-grain adjuncts
  • A beer with both fruit and spice
  • Platiunum: a Bud Light Platinum kind of beer with high alcohol and low body (ironically, everyone will likely have the most difficult time with this beer)
  • Black IPA
  • Ahtanum: a single-hop beer using only Ahtanum hops

The competition allows teams of up to three brewers to make the six different beers, so I’ll be working with a couple homebrewing friends in the Capital Region, Bill and Angelos. Those guys have a lot of experience experimenting with all sorts of adjuncts, fruits, and spices, so they’re taking care of the two beers requiring them (the Imperial Honey Amber from a few years ago was absolutely top notch). I’ll be doing the rye beer, given my recent heavy experimentation with those kinds of beers. The other three beers we’ll be collaborating on and brewing together.

As I like to brew four batches successively to fill my four kegs, I’m in the process of putting together the brewing schedule for these next bunch of batches. I have two yeast strains in house that I’m going to use: a Belgian saison yeast, and my standard American yeast.

The first batch with the yeast I have will be a saison with honey and rose hips, and will be my one hundredth batch of homebrew. After that, I’m thinking of doing the other three beers as different rye-based experiments as potential entries for the competition. For the second batch using the saison yeast, I’m highly tempted to my witbier recipe, replace a bunch of the wheat with rye, add peppercorn (not sure which just yet), ferment a bit warmer, and switch to some spicier hops.

With the American yeast my first thought is to go with a rye pale ale and a rye IPA, as per normal. I haven’t had anything hoppy on tap in a while, and I’ve been pretty damn happy with most of the rye pale ales I’ve made. Part of me wants to try an American rye ale, which would be a very light, dry, spicy session beer.

Those are preliminary thoughts. I’m hoping to get the saison brewed sometime this week, then I can start trying to finalize all my other recipes.

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