sheephrdr

Recipes 

I am thinking of useing some rye malt in a porter recipe, like 1/2 lb or somthing, any thoughts on using rye malt for porter? I think i would dig it but id like some feedback for ammounts ect. I generaly like robust porter styles.

Chairman Cheyco

Recipes 

Sounds pretty good, 1/2# would probably give it a slight spiciness, I'd start there too. You can make rye a pretty large portion of your grain bill, so the sky is the limit as far as experimentation goes.

__________________
Once the wind has been broken, it cannot be fixed.

Willie3

Recipes 

Chairman,

Are you batch sparging or sparge?

Looks like a good batch? Also why 149* fo SAC and 165*MO/SPRG?

- WW