Like many folks, I've been using rye in a few recipes from IPAs to Stouts. However, while they've all been really good, I'm not sure if I can really pick out the rye flavor. I've seen a few other threads that ask the same question. Perhaps in my case it's because the IPA hops are so dominant, much as the roasty flavors of a stout are so dominant.
So, I thought I would take a pale ale recipe and swap some of the 2-row for about 24% rye. I'm thinking that should make the two beers different enough for me to pick out the difference the rye flavor makes. The question I have for you is whether my hops selection (and volume) will still dominate so much that the rye flavor may not be perceptible. I'm giving it a go with Chinook and Nugget which I hope will complement the rye, but hopefully not bury it. Normally I would flood the last 20 minutes with hops, but in this case I'm intentionally keeping it light to hopefully let the rye shine through. Let me know if you think this would be a good test.
Either way, I think I'll end up with two pretty good beers
And thanks, Poobah58 for the chinook/nugget affirmation on one of your earlier posts...
Both beers:
-----------
Boil size - 6.5 gal
Batch size - 5.25 gal
Est. OG - 1.053
Est. FG - 1.013
Est. IBUs - 43.6
Est. efficiency - 77%
Mash - 156F for 60 mins
Denny's Favorite 50 yeast
1 tbsp yeast energizer @ 5 mins left in boil
Hops:
.5 oz Chinook (FWH)
1 oz Nugget @ 15
1 oz Chinook @ 5
.5 oz each Nugget/Chinook dry hop for 7 days
Pale Ale grist
-------
Est. color - 7.1 srm
8# 2-row (80%)
1.5# vienna (15%)
.5# C60 (5%)
Rye PA grist
-------
Est. color - 7.8 srm
6# 2-row (57%)
2.5# malted rye (24%)
1.5# vienna (14%)
.5# C60 (5%)
I did bump up the total grain bill on the RyePA to keep the same OG.
So, I thought I would take a pale ale recipe and swap some of the 2-row for about 24% rye. I'm thinking that should make the two beers different enough for me to pick out the difference the rye flavor makes. The question I have for you is whether my hops selection (and volume) will still dominate so much that the rye flavor may not be perceptible. I'm giving it a go with Chinook and Nugget which I hope will complement the rye, but hopefully not bury it. Normally I would flood the last 20 minutes with hops, but in this case I'm intentionally keeping it light to hopefully let the rye shine through. Let me know if you think this would be a good test.
Either way, I think I'll end up with two pretty good beers
And thanks, Poobah58 for the chinook/nugget affirmation on one of your earlier posts...
Both beers:
-----------
Boil size - 6.5 gal
Batch size - 5.25 gal
Est. OG - 1.053
Est. FG - 1.013
Est. IBUs - 43.6
Est. efficiency - 77%
Mash - 156F for 60 mins
Denny's Favorite 50 yeast
1 tbsp yeast energizer @ 5 mins left in boil
Hops:
.5 oz Chinook (FWH)
1 oz Nugget @ 15
1 oz Chinook @ 5
.5 oz each Nugget/Chinook dry hop for 7 days
Pale Ale grist
-------
Est. color - 7.1 srm
8# 2-row (80%)
1.5# vienna (15%)
.5# C60 (5%)
Rye PA grist
-------
Est. color - 7.8 srm
6# 2-row (57%)
2.5# malted rye (24%)
1.5# vienna (14%)
.5# C60 (5%)
I did bump up the total grain bill on the RyePA to keep the same OG.