Ideal Proportion of Rye

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SipalayBrew

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Hello and Happy New Year 2025 to all,

Tomorrow is (BIAB) brewing day again!

I've ordered Weyermann pale rye to try this cereal, which I've never tasted before. I'll be using Weyermann pale ale as base malt, and noble, discreet hops so as not to "interfere" with the discovery of the rye's aromas.

As usual, I'll be using LalBrew Voss kveik yeast, as I can't use any other yeast because of the local climate (Philippines).

The thing is I'm still hesitating about the proportion of rye to use in my recipe. I've browsed the forum but haven't found any clear answer.

Ideally, I'd like the rye aroma to be well pronounced, but if possible I'd like to avoid having a beer that's too viscous or problems during mash (a common problem with rye, it seems).

Any advices, brewers?

Thank you for reading,
Have a great day.
 
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I think you'll find this being a very palate-sensitive question.

For me, I like a mild detection of the rye malt "spiciness" and a hint of the slippery mouthfeel, so I usually use it in the range of 9-10% of the grain bill.

I've made some recipes in the 20% range and I find it too overpowering.
 
I think you'll find this being a very palate-sensitive question.

For me, I like a mild detection of the rye malt "spiciness" and a hint of the slippery mouthfeel, so I usually use it in the range of 9-10% of the grain bill.

I've made some recipes in the 20% range and I find it too overpowering.
Thank you for answering!

How would you describe rye taste compared to wheat, for instance? Do you like wheat?

My initial recipe was 20% so I can discover the taste of rye without it to be overpowering, but now I'm not sure anymore since some guys say it's too much of a proportion, and others that it's not enough! 😅
 
Rye and Wheat are two completely different animals. The two main characteristics I get from rye is a kind of spiciness/bite, and a distinct mouthfeel that I call "slick".

What had a much more grainy taste (differing levels depending on the type of wheat), but a general softness/fluffiness to the mouthfeel. Similar effect to flaked oats, but flaked oats are fluffier.
 
Back story, I started homebrewing while stationed in Germany. Midwest Supplies sold a Dry Rye Roggenbier, a clone of a beer from Regensburg Germany, and it was pretty spot on. Alas, I came back to the states and they stopped selling the kit. I had the instructions, but not the grain bill.

Fast forward 15 years and I decide to write them (northern Brewer) again to see if they had the grain bill and thanks to Lucas, he found the old recipe. I'm brewing it next week.

Recipe: SG: 1.044-1.048 FG: 1.012-1.014
42% Pale ale
21% Rye
30% wheat
4% caramel 40
3% flaked Rye

Mash @ 152F.
Boil 1/2 oz Hallertau for 60 minutes, 1 oz Tettnang for 30 minutes

Ferment with a hefeweizen yeast @68F. I'm using Lallemand Munich Classic

I remember it being smooth with a slight spiciness, very drinkable.

I brewed a rye beer a few years ago, it was about 50% rye, didn't care for it too much.
 
Back story, I started homebrewing while stationed in Germany. Midwest Supplies sold a Dry Rye Roggenbier, a clone of a beer from Regensburg Germany, and it was pretty spot on. Alas, I came back to the states and they stopped selling the kit. I had the instructions, but not the grain bill.

Fast forward 15 years and I decide to write them (northern Brewer) again to see if they had the grain bill and thanks to Lucas, he found the old recipe. I'm brewing it next week.

Recipe: SG: 1.044-1.048 FG: 1.012-1.014
42% Pale ale
21% Rye
30% wheat
4% caramel 40
3% flaked Rye

Mash @ 152F.
Boil 1/2 oz Hallertau for 60 minutes, 1 oz Tettnang for 30 minutes

Ferment with a hefeweizen yeast @68F. I'm using Lallemand Munich Classic

I remember it being smooth with a slight spiciness, very drinkable.

I brewed a rye beer a few years ago, it was about 50% rye, didn't care for it too much.
Thanks for your story!

How was the viscosity of these two recipes (21 and 50% respectively)?
 
As much rye as you possibly can! Rye is delicious.

I find that at about 20-25 gravity points, you get a nice full mouthfeel without getting syrupy or slimy. So 40-50% of a 1.050 beer, but certainly no more than 30% in a 1.080 beer.

I tried a ryewine once with ~50% rye in a 1.120 beer, and it was delicious but undrinkable. I considered using it as ice cream topping.
 
Got it.

What were the 80 other percents composed of? Was the rye flavor very subtle or more palpable?

Thank you!
I found the rye flavor to be more on the subtle side but it wasn't lacking. I use it in a rye ipa with 2row and Vienna split for the base malts, and a little crystal 60L sorry I don't have exact percentage on that but probably like 5% ish if I had to guess.
 
If you want to notice it, use close to 30%.

If you want benefits (full body and creamy head) without really tasting it, use <20%.

Either way, you need to add a heavy handful of rice hulls to prevent a stuck mash, as rye is extremely sticky in the mash.

Rye does not taste spicy at all. It tastes bready with a different sort of earthiness. It will also add a dull gray color to the beer. If you want it to be spicy, then use spicy noble-style hops.
 
If you want to notice it, use close to 30%.

If you want benefits (full body and creamy head) without really tasting it, use <20%.

Either way, you need to add a heavy handful of rice hulls to prevent a stuck mash, as rye is extremely sticky in the mash.

Rye does not taste spicy at all. It tastes bready with a different sort of earthiness. It will also add a dull gray color to the beer. If you want it to be spicy, then use spicy noble-style hops.
I'll go for 25% then.
I use BIAB but unfortunately rice hulls are not available where I live...
 
I don't recall having a problem, but i know i used rice hulls. Like I say I'm brewing this next week, I'll let you know how it goes.
I just got done brewing my Roggensbier. I use a Mash & Boil with a bag in the malt pipe. I used 21% rye, 32%wheat and 4 ounces of flaked rye. Added 1/2 lb of rice hulls. I had no problems with the mash, drained like any other beer I brew.
 
Thanks for your story!

How was the viscosity of these two recipes (21 and 50% respectively)?
I just got done brewing my Roggensbier. I use a Mash & Boil with a bag in the malt pipe. I used 21% rye, 32%wheat and 4 ounces of flaked rye. Added 1/2 lb of rice hulls. I had no problems with the mash, drained like any other beer I brew.
 
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