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.
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.
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