jpsloan
Well-Known Member
Ever since tasting the rye beer at the Appalachian Brewing Company in Gettysburg, I've been interested in giving it a kick in the tires. I happened to be at the LHBS getting bottles and corks for EdWort's apfelwein, and decided to snag some ingredients to brew a beer, too.
I nosed through the recipe books, but couldn't find anything on the quick for an extract rye beer, so I made one up. Here's what I came up with:
12 oz Crystal Malt (steeped)
12 oz CaraRed (steeped)
8 oz Flaked Rye (steeped)
6 lbs extra light DME
1 oz Willamette hops (60 min)
.5 oz Willamette (15 min)
.25 oz Willamette (5 min)
.25 oz Willamette (flameout)
WLP001 yeast
Here's the question I had... when looking through the grains, I found both flaked rye and rye malt. I went with the flaked rye, but I didn't have a good reason for that. What would have been the difference between the two?
I nosed through the recipe books, but couldn't find anything on the quick for an extract rye beer, so I made one up. Here's what I came up with:
12 oz Crystal Malt (steeped)
12 oz CaraRed (steeped)
8 oz Flaked Rye (steeped)
6 lbs extra light DME
1 oz Willamette hops (60 min)
.5 oz Willamette (15 min)
.25 oz Willamette (5 min)
.25 oz Willamette (flameout)
WLP001 yeast
Here's the question I had... when looking through the grains, I found both flaked rye and rye malt. I went with the flaked rye, but I didn't have a good reason for that. What would have been the difference between the two?