Rye pale ale
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I would thing 25% rye would give enough body that you don't need the carapils. You could simplify the grain bill by using a pale ale malt in place of the 2row and Vienna and victory.
edit: When I first looked at the recipe I thought it was good as is, seem like what you have would work if you already have the grain.
edit: When I first looked at the recipe I thought it was good as is, seem like what you have would work if you already have the grain.
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Yea I was thinking the carapils wouldnt be needed but wasnt sure, and yes simple is always better in my opinion lol thanks for the feedback
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Frankly the recipe looks a little too busy.
I use rye quite a lot. It has a bite to it that I enjoy, but different people seem to have a different tolerance for its intensity.
For that style, here's what I use:
80 % 2-row
17% Rye
3% Crystal 80
You'll also need rice hulls with Rye malt.
I use rye quite a lot. It has a bite to it that I enjoy, but different people seem to have a different tolerance for its intensity.
For that style, here's what I use:
80 % 2-row
17% Rye
3% Crystal 80
You'll also need rice hulls with Rye malt.
I consider abbey/aromatic biscuit and victory malts about the same and interchangeable as I don't really notice much difference between them. I think I have seen people comment that abbey/aromatic can add a dryness to beer, not sure if victory behaves the same but if so it might reduce the perception of body a bit. Not sure if 2% is enough to have impact though.
I love the way all of those malts smell when I mill them.
I love the way all of those malts smell when I mill them.
Yea it does was reading different recipes and putting something together brewing this in about 2 weeks. I could sub pale malt for 2 row, I also saw that Ruthless Rye adds as little chocolate malt in there
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I've seen that done, but my taste preference is not to have chocolate competing with the rye malt. If you want it darker, you could simply add finely crushed black malt to the boil.
Darthbrewder
Well-Known Member
I’ve never used rye in anything before. But I think that the malted rye would contribute more rye flavor than the flaked. Not sure if the diastatic power of rye malt would be enough to convert any flaked adjuncts. You could plug it into your calculator and check though.
FWIW if I were brewing “rye” anything I would try and make the majority of the grain bill rye. And use any specialty grains that would compliment the rye. Good luck!
thehaze
Well-Known Member
I've used up to 50% Rye malt and I like it. Remember to add some oat/rice husks to the mash.
Your recipe looks busy, that I agree with the others. Only keep the Pale, Rye and Vienna malts. It will make for a much cleaner, better and focused beer. Something like 50% Pale + 30% Rye + 20% Vienna will definitely yield a great beer, with bready and slightly toasty/biscuitty notes from the Vienna and Pale. I would go for more Rye. People and all the old threads found on the Internet, call Rye as spicy and all people believe Rye is spicy. Rye is not spicy, but more of an earthy flavour. But you do need a simple grainbill to understand what Rye tastes like and if you like it.
Your recipe looks busy, that I agree with the others. Only keep the Pale, Rye and Vienna malts. It will make for a much cleaner, better and focused beer. Something like 50% Pale + 30% Rye + 20% Vienna will definitely yield a great beer, with bready and slightly toasty/biscuitty notes from the Vienna and Pale. I would go for more Rye. People and all the old threads found on the Internet, call Rye as spicy and all people believe Rye is spicy. Rye is not spicy, but more of an earthy flavour. But you do need a simple grainbill to understand what Rye tastes like and if you like it.
Better. I have gone to less malts - less complicated and possibly less conflicting flavors. But, I like rye. I would increase the amount.
WestMichBrewer
Well-Known Member
Do this!
First rye I brewed in a bag and the rye produces a sticky/slimy running.
My efficiency suffered and I think hulls would have helped.
Hot, generous sparge would help too.
Flaked rye is a bit more spicey than malted rye. I like to use both in my rye beers. Also, I switched to electric BIAB and when recirculating with rye or lots of oats, I definitely suggest rice hulls even though many BIABers say its not needed. No it's not but it's so much easier to work with and recirc.
ESBrewer
Well-Known Member
+1 for high quality rye crystal such as Simpsons.
singybrue
Well-Known Member
Why not just go with an even 2# rye for simplicity?
I believe that's what I did and lowered the c60 down to 5 oz.
catdaddy66
Well-Known Member
That's what I do when formulating a recipe, which makes it very simple. I use quarter pound increments unless the malt is strictly for color like black malt in an Amber or brown ale. I just found it quite tedious for measuring an amount that would be too minute to be perceived by my blue collar palate.
I will brew my very first ale using rye (flaked) malt in a couple of weeks. If I like it I will try the crystal rye next!
I've never seem rye malt with 38 GU's per gal. My recipes use 29 GU's. If your efficiencies are taking a hit when using rye change that and you'll be good. Was at Proximity Malt in Milwaukee the other day and Dave had a new malt sample he is working on, Crystal Rye and it is Delicious, just kegged a rye pa, and have to weight a while but really looking forward to brewing with the Crystal Rye, and only 20 min drive! I would completely ditch the C-60.
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