Due to a translation error between French and English, my local brew shop was stocked in toasted flaked rye instead of flaked rye, so that's what I used for this.
FG: 1.010
Primary for 12 days, carbonated to a volume of 2.3
Ryepa
- Thread starter Delaney
- Start date
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Due to a translation error between French and English, my local brew shop was stocked in toasted flaked rye instead of flaked rye, so that's what I used for this.
FG: 1.010
Primary for 12 days, carbonated to a volume of 2.3
inhousebrew
Well-Known Member
I'd go 20-30% rye but that's just me and I love that rye flavor. Would also kick the cascade down to 15 minutes.
The rye leaves so much mouthfeel in the beer, you might want to switch to a better attenuating yeast. I make rye IPAs all the time. Love them. They are chewy though. I use about 15% rye also.
Delaney
Well-Known Member
Yeah well the funny thing is that my FG was 1.011 @ 55F, which is 1.0105 corrected...so it seems that the yeast attenuated fairly well.
I'll bet it tastes great. Maybe you can post a pic when it's fully carbed. Nice work Delaney.
Delaney
Well-Known Member
Here she is...my camera wasn't working, so I used my webcam. Lighting is pretty ****ty, and this was the best glass I had, but hey, better than nothing. The beer is really peaking right now, wish I had more.
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