American Wheat Beer Rye Pale Ale

[JohnSand]

Yes it has, though my latest version has varied even further. The most recent was 6# pilsner, 2# munich, 1.5# rye malt, .5# honey malt, .5# crystal 20. I think I subbed C20 for some honey malt because I had it on hand crushed. This version used Cascade only, and Nottingham yeast fermented cool, around 60. That resulted in a cleaner beer that I enjoyed, others too. I plan to repeat this, perhaps for my next brew. The time before that I used Simcoe, Centennial and Cascade, 1#@ of flaked rye and rye malt. That was also a success. Good luck with yours, let us know what you do.

 

[Bier1080]

Awesome! Have you noticed a difference in flaked rye vs. Rye malt in how the beer turned out? Sorry, don't know much about rye.

 

[JohnSand]

Some prefer one or the other, some use both. I've done both together or rye malt only. I don't find enough difference to justify the stickiness of the flakes. Rye and wheat kernels are both smaller and harder than barley, so if you use rye malt, be sure it's crushed. Flakes don't require any crush.

 

[Bier1080]

Ok. Thanks for the advice! Looks like I'll just go with the malt

 

[JohnSand]

I think you'll like it. Keep me posted.

 

[Bier1080]

Alright Thanks! Will do

 

[Tarpon87]

This sounds good, i actually have a different rye ipa planned for the next brew (Bissel Bros LUX clone) but if that goes well I might try this one. .5lb honey malt and .5lb C20 seems like a lot for a relatively small grain bill, does the beer finish sweet? Is that much needed to balance the character of the rye? Ive never made a rye beer before so i have no experience balancing its flavor.

 

[JohnSand]

It did not seem sweet. That batch used Notty fermented cool, which was very clean. My wife's brother in law and niece are both big craft beer fans and complimented it. I have another batch in the bucket right now, hopefully I'll taste it again in a couple of weeks