Ryan Holt

You could say Ryan knows a thing or two about brewing, which is good because he started brewing back in 1996 when his brother brought home their first homebrew kit. "We were drinking a bunch of Sierra Nevada Pale Ale, and thought we could make great beer too", says the brewer. They quickly went from brewing in a small kitchen to propane burners in the backyard. Ryan now has a Nano 1/2BBL all electric system and stainless conical fermenters.

Old Standbys' goals and aspirations are to continue to learn and work with more talented people in the brewing community. Ryan does a lot of charity work, he explains "It's a good way for me to give back to my community through beer and brewing." Although he's been brewing since 1996, he still loves to enter competitions, as unbiased reviews and feedback make him a better brewer.

Be sure to check out Old Standby Brewing!


Summer in the Winter IPA

Brew Method: All Grain
Style Name: American IPA
Boil Time: 65 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.057
Efficiency: 78% (ending kettle)
No Chill: 45 minute extended hop boil time

Hop Utilization Multiplier: 1

Original Gravity: 1.067
Final Gravity: 1.013
ABV (standard): 7.08%
IBU (tinseth): 50.13
SRM (morey): 4.31
Mash pH: 5.71

12.25 lb - Premium 2-Row (95.3%)
0.6 lb - Carafoam (4.7%)

0.15 oz - LUPOMAX Sabro, Type: Pellet, AA: 19.5, Use: Boil for 60 min, IBU: 10.29
3.75 oz - LUPOMAX Sabro, Type: Pellet, AA: 19.5, Use: Whirlpool for 20 min at 180 °F, IBU: 39.83
4.1 oz - LUPOMAX Sabro, Type: Pellet, AA: 19.5, Use: Dry Hop for 3 days

1) Strike, Temp: 152 F, Time: 60 min, Amount: 4.5 gal, 151-152
2) Temperature, Temp: 168 F, Time: 30 min, Mash out and hold.
3) Sparge, Temp: 170 F, Time: 30 min, Amount: 4.5 gal
Starting Mash Thickness: 1.5 qt/lb

1 tsp - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
1 each - Whirlfloc, Time: 15 min, Type: Water Agt, Use: Boil
1 tsp - Yeast Nutrient, Time: 15 min, Type: Other, Use: Boil

Imperial Yeast - A07 Flagship
Starter: No
Form: Liquid
Attenuation (custom): 79%
Flocculation: Medium-low
Optimum Temp: 60 - 72 F
Fermentation Temp: 65 F
Pitch Rate: 0.5 (M cells / ml / deg P)

Method: CO2
Amount: 7.22 psi
CO2 Level: 2.25 Volumes

Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:

Actual Mash pH=5.35 after Gypsum addition.

20 minute WP to bring temp down to 180° then add WP hops. 20 minute WP with hops from 180° down to 165°. 5 minute rest and then chill and transfer to fermenter. Total of 45 minutes after flame out before chilling.

Add dry hop addition on day 3 when primary fermentation is still active. Biotransformation will help dry the beer a bit more to reach the final gravity of 1.013

After primary is complete, begin chilling the beer in stages, with 2-3 yeast/hop dumps, and then hold temp around 38°F for 10 days to condition.

Carbonate & Enjoy. Cheers!

My experience with YVH has always been fantastic. Excellent staff of knowledgeable people who provide the freshest hops with the largest variety delivered quickly to my front door.

- Ryan Holt

Favorite Hops