SipalayBrew
Active Member
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.
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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