This recipe was one of my first all grain (BIAB) batches, and it is/was (almost kicked
) delicious! I'm a huge fan of rye in general, so I was going to bump up the rye in my next batch to get even more rye flavor, but (in researching the idea) I recently read that in rye bread it's actually the caraway seeds that impart much of that characteristic "rye" flavor. That surprised me - apparently that's common knowledge. I guess that's just more proof that I'm an uncommon guy
Now I just have to decide how I want to add the caraway seeds, crush them into a potion
, or crush and boil them
. Suggestions welcome!
I'm also flirting with substituting some of the 2-row for some wheat malt - just for fun