Red Rye Crystal Malt Recipes?

[Protos]

Gentlemen, I got some Simpson's Red Rye Crystal Malt (90L). The maltster recommends it as "A great Autumnal flavour for seasonal beers", which sounds absolutely fantastic, as I love both Autumnal flavours (whichever they mean) and Rye in my beer. I use up to 25% of regular rye malt in my Saisons and those are among my favourites.

Now, building a recipe to give a good use to my Crystal Rye, I wonder what are those seasonal (Saisonal?) Autumnal rye beers that they mean here? My search on this forum didn't return any conclusive results: there's just not so much recipes that employ Red Crystal Rye. And I've never used it.

That's why I'm asking if someone got any good experience with that kind of malt and may suggest a recipe (preferably an English-style one)?

 

[rmr9]

Ever end up using the crystal rye? I’m intrigued by the potential flavor contributions.

 

[Protos]

Well, I tried the Red Rye Crystal in what I called the Irish Red Rye (75% Golden Promise, 18% Malted Rye, 7% Red Rye Crystal) and in a Roggenbier (60% Malted Rye, 17.5 Pilsner, 17.5 Münchner, 5% Red Rye Crystal).
I didn't notice much impact, other than colour. No advertised "Autumnal flavours" at all. You definitely taste the rye (lot of body and slight tang) and crystal and it gives the beer a darker colour, that's all. Honestly I expected much more from such an exotic (and relatively expensive) grain. All in all, it's just like a standard English dark crystal - just chewier and blander in flavour.

 

[rmr9]

Wow that sounds a little bit disappointing! From what you’re saying maybe it would fit in a lower gravity session beer to boost body and give it some mouthfeel.

 

[Protos]

Exactly. That's what I gonna do when I use this malt the next time. I'll try it in a very light (1.030) Table Beer. Because of a milder flavour, I think it could be used in a bigger proportion for body- building than a standard Crystal. Perhaps, like 15%. So, more body with less cloying.