I have been curious about rye beers since tasting a Hoss rye a while back and have been looking for a good recipe. After looking through all of the posts regarding this recipe I've decided to give it a try.
For those that have already brewed this beer, does anyone have any advice they can offer?
The one thing I have picked up on is the use of rice hulls when brewing with rye malts. Has anyone else used rice hulls when mashing this recipe or does the barley provide enough of a filter bed for the mash?
I have been curious about rye beers since tasting a Hoss rye a while back and have been looking for a good recipe. After looking through all of the posts regarding this recipe I've decided to give it a try.
For those that have already brewed this beer, does anyone have any advice they can offer?
The one thing I have picked up on is the use of rice hulls when brewing with rye malts. Has anyone else used rice hulls when mashing this recipe or does the barley provide enough of a filter bed for the mash?
This has become one of my favorites and the most popular beer I make. Problem is I have entered it in 3 competitions, each time in a different style category and have not done well at all. If you are experienced, what style category would you suggest?
Thanks, John
So I'm going to brew this like the OP on the weekend.
I have everything except the Nottingham yeast.
I ordered it on the internet yesterday but just in case it doesn't arrive on time what would you think the best substitute be?
I have US-05, S-04, BRY-97, S-33.
I guess it will still taste great with US-05 but to get close to the attenuation and flocculation of Nottingham the BRY-97 would be the better choice?
Thanks
I was hoping to make this next weekend, however we don't seem to have flaked rye in any of my LHBS. Any ideas for a substitute?
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