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Old 09-12-2006, 01:50 AM   #1
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Default rye malt in porter recipe

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.

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Old 09-12-2006, 02:10 PM   #2
Chairman Cheyco
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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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Old 09-12-2006, 02:33 PM   #3
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Are you batch sparging or sparge?

Looks like a good batch? Also why 149* fo SAC and 165*MO/SPRG?

- WW
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