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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Wicked Red Rye and...more rye
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Old 04-15-2008, 10:09 PM   #1
EinGutesBier
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Default Wicked Red Rye and...more rye

I remember some time ago I had a a great Rye ale. I believe it was Founder's Red Rye ale or something like that. A couple questions on that. First, is there a recipe for a clone for Founder's? Second, what happens if you use a lot of malted rye (think > 25% of grain bill) for a beer? I liked the slick spiciness in the Founder's, so I figure it can't be bad. Finally, is there any mention of Belgians ever implementing rye in their beers for color, spice or mouthfeel?

Interestingly, I read that Pete's had caraway in it, which doesn't sit well with me when it's in bread, yet I loved the beer. Weird. Oh well, I'm excited to do a RyePA or maybe a Rye Steam Beer.

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Old 04-15-2008, 10:18 PM   #2
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I don't have anything to help you other than agreeing that Founder's Red's Rye is a great beer. Their Black Rye is great too. These two beer have me thinking of adding rye to everything.

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Old 04-15-2008, 10:22 PM   #3
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Quote:
Originally Posted by Iechyd Da
I don't have anything to help you other than agreeing that Founder's Red's Rye is a great beer. Their Black Rye is great too. These two beer have me thinking of adding rye to everything.
THERE IS A BLACK RYE?!
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Old 04-15-2008, 10:32 PM   #4
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OOhhh yeah! it's good stuff. Try and find it if you can. It's like a cross between an IPA and a porter. It's very interesting.

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Old 04-15-2008, 10:39 PM   #5
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http://ratebeer.com/beer/founders-black-rye/39148/

EinGutes, it sounds like you need to pick up BLAM and head over to the BBB....

http://www.babblebelt.com/
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Old 04-15-2008, 11:18 PM   #6
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Quote:
Originally Posted by EinGutesBier
Second, what happens if you use a lot of malted rye (think > 25% of grain bill) for a beer?
It's more of a sticky mess than usual(much worse that wheat). That's what I've experienced from it other than taste.
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Old 04-16-2008, 04:48 PM   #7
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It's more of a sticky mess than usual(much worse that wheat). That's what I've experienced from it other than taste.
Trust, me I know about the slicky, sticky oiliness that rye imparts. That was some fun stuff to scrape out of my MLT. What I'm wondering is does a larger percentage of rye provide any positive flavor characteristics?
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Old 04-16-2008, 06:00 PM   #8
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From AHS: "Rye malt gives beer a dry crispness and a red color, along with the familiar rye flavor." Bye rye flavor, I'm sure he's referring to the rye spicyness.

In larger quantities, expect the flavor to be more pronounced in the finished product.

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