Author Topic: % of Rye Malt in a Pale Ale?  (Read 4299 times)

Offline DrewG

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Re: % of Rye Malt in a Pale Ale?
« Reply #15 on: September 13, 2012, 04:28:21 AM »
OG was 1.046, FG 1.009. Its not fully carbonated yet, but yeah its does seem a little thin in spite of mashing at 157. I'm thinking of adding 3/4 pd of munich and going with a no sparge for round 2 
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

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Offline DrewG

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Re: % of Rye Malt in a Pale Ale?
« Reply #16 on: September 13, 2012, 04:33:05 AM »
Another observation: Its not very clear at all. I'm wondering if that is common with Rye Malt? It sat for a week at 33f and I fined with gelatin along side an IPA that was dry hopped heavily, and the IPA is crystal clear. 
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline goschman

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Re: % of Rye Malt in a Pale Ale?
« Reply #17 on: September 19, 2012, 03:34:57 PM »
I am curious as to what your final observations are. I recently did a pale ale with 15% rye. After two weeks in the keg the rye character was prominent. After a couple more weeks it really mellowed out and was barely noticeable by the time the keg was kicked. I ended up liking a more mellow rye character that seemed to add more complexity than anything else.

Offline corkybstewart

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Re: % of Rye Malt in a Pale Ale?
« Reply #18 on: September 19, 2012, 08:37:11 PM »
Another observation: Its not very clear at all. I'm wondering if that is common with Rye Malt? It sat for a week at 33f and I fined with gelatin along side an IPA that was dry hopped heavily, and the IPA is crystal clear.
My rye beers are never clear, there are probably a lot of proteins in rye, like there are in wheat.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline DrewG

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Re: % of Rye Malt in a Pale Ale?
« Reply #19 on: September 24, 2012, 02:58:06 PM »
Quote
I am curious as to what your final observations are. I recently did a pale ale with 15% rye. After two weeks in the keg the rye character was prominent. After a couple more weeks it really mellowed out and was barely noticeable by the time the keg was kicked. I ended up liking a more mellow rye character that seemed to add more complexity than anything else.

It was never more than a background note in my beer, you really had to look for it. It was more noticeable in the nose than anything. 
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa