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Old 01-18-2011, 02:24 AM   #1
Jan 2011
Princeton, Iowa
Posts: 5

Want to try to make a rye amber ale, but not sure how much flaked rye to add to get some flavor, but not make it overpowering. This is my prospective recipe for Extract batch 5 gallons:

Malt:6lbs Light DME

Specialty Grains: .5 lb Victory, .5 lb Caramunich, .5 lb Munich, flaked Rye???

steep specialty grains at 160 deg for 20mins

Add 1.5 oz willamette hopps at 60min

Add .5 oz sterling hopps at 15min

Add .5 oz sterling at 5mins

Yeast Wyest American Ale

any input would be great thanks


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Old 01-18-2011, 03:13 AM   #2
Jan 2011
Plainsboro, NJ
Posts: 160
Liked 3 Times on 3 Posts

If you're up for it, I would use about a pound of flaked rye. 1 pound will have a nice pronounced spicy and crisp character, but it won't overwhelm your base malt. Any less than that, and you might not notice it a whole lot. One pound is definitely a good start. Go for it...I love brewing with rye!

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