AG Batch #60, 4.5 gal (Volume in Fermenter)
4 lbs Mecca Grade Rye
3 lbs Ephiphany Vienna
1 lb RiverBend Heritage (6-Row)
Early first taste, very good, first rye, I'm on a roll.
That sounds intriguing! I don't know that Epiphany malt, but the MG Rimrock Rye has been very good to me in smaller doses. I've been afraid to go higher than 20% rye, but I keep wanting to throw caution to the wind and do a 50% rye. You're eroding my hesitancy, Fire Rooster. I will be interested to hear how it matures for you. Of that 9 weeks pre-fridge, how much of that is pre-keg or pre-bottle?
Riverbend malt will be back on my radar, after another batch.https://riverbendmalt.com/
I only bottle (22 oz), never kegged. Beer is bottled at 3 weeks, sometimes a little shorter.
The first taste was around 8 weeks, very good. It will be in drinking rotation
in a week or two. 9 weeks is an estimate, can be 10-11 weeks depending
how long the prior batch is drank. I was leeary of rye malt also, but from advice here
just jump to 50%, anything less you may not taste it well. It's not like dark
malts that should be proceeded with caution. I got bit by that a few times.
I'll try to remember to review batch#60, after drinking it a few weeks.
I create the recipes. Still learning/sampling/testing the different malts, hops, yeasts, and methods.
Lately all brews are good to very good, have not brewed the "Nectar of the Gods" yet.