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Old 01-23-2013, 09:07 PM   #181
May 2010
Chandler, AZ
Posts: 2,116
Liked 158 Times on 115 Posts

Ya, I've used it once where I split a 10gallon batch. Half got WLP090 and the other half US05. It made a great beer. I'm getting ready to brew a few more batches with it.

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Old 01-23-2013, 09:17 PM   #182
May 2010
Hamburg, NY
Posts: 449
Liked 20 Times on 17 Posts

Why the 90/75 minute boils with the Rye? Is that preference or something to do with the rye itself?

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Old 01-23-2013, 09:37 PM   #183
2BeerSpeer's Avatar
Jul 2011
Mt. Airy, NC
Posts: 804
Liked 37 Times on 31 Posts

Originally Posted by Denny View Post

Thanks! Here's a link to the recipe if anyone wants to try it....
It is actually my personal favorite brew....thanks so much for sharing the recipe! I have 3 beers I make that will place in every competition I enter and this is one of them....Yoopers oatmeal stout and my iipa recipes are the others...but to me the rye is in a league of its own!

Keg #1 --- ....Empty
Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter

2 Beer on untapped:

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Old 01-23-2013, 11:26 PM   #184
Jun 2005
Eugene, OR
Posts: 4,896
Liked 696 Times on 501 Posts

Good to hear!
Life begins at 60....1.060, that is! - "Homebrew All Stars" now shipping!

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Old 01-24-2013, 05:48 PM   #185
Senior Member
Orthobrewsky's Avatar
Aug 2011
College Town, AL
Posts: 430
Liked 104 Times on 69 Posts

I had one of these again last night and I like it very much. Last year, upon tasting my first, I thought I was really tasting the rye in there, but I'm wondering if what I was really tasting was a spicy hop profile. I can't say I really know what the rye would taste like, due to my limited experience.

I have made a rye pale ale and a couple of rye IPAs with the rye ranging from 11-16% and I think I was picking up a subtle rye flavor sometimes, but not really at all in the 11% Rye PA. I did think there was a noticeable difference in the mouth feel and head, but not so much in the flavor. Denny was informed that they are using no more than 10% rye in this and the clone recipes I've seen use even less. I like Ruthless and would like to make something like it, but I don't know whether the rye has that much to do with it.

I could have some other flavors in my beers which cover up the rye more, but I do wonder if the distinctive spicy flavor I get in this has more to do with the hops than the rye.

What do others think?

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Old 01-24-2013, 06:14 PM   #186
Jan 2013
Chicago, IL
Posts: 13
Liked 1 Times on 1 Posts

I used 15% flaked rye in my latest Rye PA (all grain) batch. There is a very similar taste on the back end to the ruthless rye, which I assume is the rye. I didn't use any crazy hops, just cascade and galena for a citrusy/floral bite. I know I'm being bias, but after my non-dry hopped and non-carbonated taste test, this might be the greatest beer I've ever made/consumed.
I should also mention that I think mine is a little sweeter than the ruthless, and I attribute that to the honey malt I used.

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