I've got a recipe for a rye malt ale that I have made twice and have loved. I'm planning on doing it again and was thinking about the quantity of Rye I'm using.
Base Malt 2 Row 62.92 %
Rye Malt 26.97 %
Cara-Pils/Dextrine 6.74 %
Caramel/Crystal Malt 3.37 %
I did the mash at 154F for 60 min. both times. The end beer was very full bodied and I'd like to tone that down a bit. What I'm wondering is if I should lower the mash temp to 148F for 60, or if I should do a protein rest at 122F for 20-30 minutes?
Any suggestions would be appreciated.
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