Coastalbrew
Well-Known Member
- Joined
- Oct 26, 2018
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I'm planning on brewing a rye brown ale for my next batch and was thinking that adding some Caraway seeds to it might spice things up a bit. I've never used spices in a beer before and am looking for any advice or suggestions folks might have. I'm wondering if I should reduce the amount of chocolate malt or maybe switch to pale chocolate instead. Also considering splitting the batch into 2 fermenters to have 1 control batch and 1 with the Caraway seeds to compare results side by side. Thoughts?
The recipe is:
5.5 G batch, mash @ 152* for 60 min
Grains
6.5# 2 row
3# rye malt
2# biscuit
.75# chocolate malt 350L
.5# C60
Hops
.75 oz Columbus @60
.25 oz Columbus @ 20
1 oz Willamette @ 5
Yeast
Wlp007 dry English ale
Ferment @ 67*
Cheers!
The recipe is:
5.5 G batch, mash @ 152* for 60 min
Grains
6.5# 2 row
3# rye malt
2# biscuit
.75# chocolate malt 350L
.5# C60
Hops
.75 oz Columbus @60
.25 oz Columbus @ 20
1 oz Willamette @ 5
Yeast
Wlp007 dry English ale
Ferment @ 67*
Cheers!