I took another page from EdWort’s recipe book with this one. It’s a pretty standard Rye IPA other than the lack of aroma because it wasn’t dry-hopped at all. There is a solid malt backbone with spicy rye notes and moderate bitterness. The addition of some flaked barley adds a creamy mouthfeel and allows for great head retention.
The name comes from the fact that it’s so high in alcohol, so it hits you like a rhino. Also, the play on the phonetics of the word. Easily my favorite beer I’ve made so far, but next time I’ll dry hop it to get some good aroma.
Brew Date: June 9, 2012
Kegged On: June 27, 2012