On Saturday I used rye for the first time in my smoked rye ale...4 lbs (30%) with 1/2 lb rice hulls. I did a single infusion mash at 152 F. I didn't have any problems with my sparge. My OG was 1.068 & I was shooting for 1.072, so pretty close. One guy I talked to said he used 70% rye in one of his recipes because smaller quantities of it gives a very subtle flavor. I think Northern Brewer recommended using up to 50% rye. We'll see how mine turns out. Hopefully it's detectable.
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