This recipe was one of those "throw it together from what I think tastes good" kind of things. I actually looked at your recipe niquejim while researching what I was going to make. My base was to make something with Rye. However, now that I know that this is so delicious and that the flaked rye adds so much creaminess, I am going to try a couple of pounds. The hop flavor is just bitter enough to be there, but not overwhelm.
Isn't Willamette American...?
When I tasted the malted rye at the brewstore, I found it not to have as much flavor as I wanted. Though in the future I will look into making one of these using the malted Rye. Maybe toss in some oats or something to maintain that creaminess or split the Rye 1/2 flaked, 1/2 malted. Either way, two pounds rye.
New and improved signature.
Last edited by Matt Up North; 10-15-2008 at 04:18 PM.