I've been planning a caraway wheat/rye for months myself. It's gonna be my first all-grain batch. I have all the grains in the freezer, just not a big enough brew kettle yet.
There are a few commercial brews that use caraway. (Names don't immediately come to mind, but I found them when researching the idea.)
My recipe includes one tablespoon for a 5 gallon batch. I plan to very lightly toast them before adding them to the boil for 10 minutes. I have no idea if a tablespoon is a good amount, but I figure it's as good a place to start as any.
[Edit: The idea is more rye bread than sausage. When the average person thinks of rye, they're thinking of rye bread, dominant flavor of which is caraway seed.]
PintOfBitter said:ahhh yes, i.e. pumpernickel. Thinking along those lines, that sounds pretty fantastic!
Update on my caraway experiment. Just kegged the pumpernickel porter a few days ago and it's just starting to carbonate (just my luck ran out of co2 that day). Anyway, cold but flat, it came out well.
After I mentioned I had only added the caraway after the boil because I didn't want it too strong, I was still worrying that caraway would overpower. Looks like I went too far in the opposite direction. I can only get the faintest hint of it, and then only if I really look hard for the taste. I guess changing my mind after brewing worked out in the end... Turns out the beer didn't really need it.
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See if we can get this post rolling again? I was searching for uses of caraway and found this post. This was my experience as well. Erring on the safe side, I added 1/2 oz whole caraway in teabag at knockout and whirl-pooled 10 minutes. Now that beer is done, I'm getting little if any contribution in flavor profile I aimed for. As plan B, I plan to toast and dry "hop" with another 1/2 oz in keg. Any thoughts on this approach?
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