rodwha

I use a bit of honey malt along with honey at flameout. It’s been one of two big favorites so I figured I’d just make it hoppy. The...

Sure, a little citrus-y. I don’t get those big grapefruit flavors from Amarillo that I get with cascade or centennial and find Amarillo...

King Arthur makes a couple additives for baking pumpernickel. A "rye bread improver," and a "deli rye flavor." Both are in powder form...

The key to brewing with rye is a beta glucan rest for twenty minutes or longer. I have brewed with high rye percentages but have yet...

Use LOTS of rice hulls. I don't think you can use too much, as they are neutral and don't add flavor. I did a 5 gallon BIAB Roggenbier...

I gave up on BIAB and now cut my batches in half. I’ve converted a small 3 gal water jug into my mash tun. It’s looks a little silly...

As long as you use enough base malt to convert, the flaked rye is great in my opinion. It's sticky, though, I'll warn you! I do more...

I don’t really know. Maybe on par with other strong spices, grains of paradise. I’d look up those discussions and use that as a jumping...

Every so often I brew a rye porter and use caraway seeds.

I don’t have much rye malt left so I’ll try flaked next time. Thanks! Oh, and I’d prefer to not use these caraway seeds if I don’t...

I think flaked rye gives a stronger 'rye taste' then just rye malt. I'd use both in a rye beer (I have), and up to 30% rye total.

The way I’ve been approaching my hoppy beers, including most IPAs, is to bitter to 15-20 IBUs and use the rest as late additions.

So citrusy? I do like Amarillo!

More like a hoppy pale ale as I don’t want the hops to dominate. I figure the honey flavor could easily be overwhelmed.

So you're looking for hops that will pair with honey wheat for about 40 ibu, or a wheat ipa, or what? Not really getting what you're...