I recently brewed my first American Rye and its been on tap for about 2 weeks and it has a very strong banana flavor. Here is the basic recipe info:
50% 2-row
25% malted wheat
25% malted rye
WLP001- Pitched and fermented at 66
Pitched a starter and used pure oxygen with a diffusion stone for 1 min.
It is a tasty beer, just a bit strong for what I was looking for, the banana-ness is almost as strong as a German Hefe. I know that the enzymes in wheat contribute to the banana flavor in a German Hefe, but Im just curious if anyone has any thoughts on what is giving me this strong fruity flavor.
50% 2-row
25% malted wheat
25% malted rye
WLP001- Pitched and fermented at 66
Pitched a starter and used pure oxygen with a diffusion stone for 1 min.
It is a tasty beer, just a bit strong for what I was looking for, the banana-ness is almost as strong as a German Hefe. I know that the enzymes in wheat contribute to the banana flavor in a German Hefe, but Im just curious if anyone has any thoughts on what is giving me this strong fruity flavor.