[dmtaylor]

@Fire Rooster, I fixed this for you:

"SUGGESTED USAGE LEVELS"

1-5% Adds nothing

5-10% Adds a little better head retention

10-20% Adds a little body and head retention

20-30% Adds more body and head retention

30-40% Begins to add a little earthy and bready flavor that is different from other malts, along with the creamiest body and head you've ever seen

50%+ More earth & bread & body & head... and more may or may not necessarily be better.

Notice I don't use the word "spicy".  Chew on some raw, and you'll see why.

[denny]

Dave, I've concluded that you're "Rye Blind"   

[dmtaylor]

Dave, I've concluded that you're "Rye Blind"   

I know you have.  Yet consider the possibility that you might be the only one to have concluded that, and what that might mean.

[denny]

Dave, I've concluded that you're "Rye Blind"   

I know you have.  Yet consider the possibility that you might be the only one to have concluded that, and what that might mean.

I have considered it, and the consensus disagrees with you.  Since you started posting your perceptions I've made it a point to talk to people about rye malt the last few years.   I have yet to find anyone who feels as you do.  Which doesn't make you wrong, just unsupported.

[Visor]

   I suppose we're all "blind" to something.
   I'd imagine I use as much rye as just about anyone and agree to a small degree with Dave at least as far as a discernable Rye flavor is concerned. Even at 50% and higher Rye's flavor is pretty subtle, as I said earlier though the contribution to mouthfeel is very significant at levels as low as 20%. One other thing I've noticed about Rye is the unfermented wort has a very noticeable sliminess and almost motor oil like viscosity that increases as the rye percentage increases. Hydrometers, measuring cups, spoons all become very slippery when they've been in rye wort, and the wort doesn't wash off nearly as easily as non rye wort.

[denny]

  I suppose we're all "blind" to something.
   I'd imagine I use as much rye as just about anyone and agree to a small degree with Dave at least as far as a discernable Rye flavor is concerned. Even at 50% and higher Rye's flavor is pretty subtle, as I said earlier though the contribution to mouthfeel is very significant at levels as low as 20%. One other thing I've noticed about Rye is the unfermented wort has a very noticeable sliminess and almost motor oil like viscosity that increases as the rye percentage increases. Hydrometers, measuring cups, spoons all become very slippery when they've been in rye wort, and the wort doesn't wash off nearly as easily as non rye wort.

Absolutely.  And I think it depends on whose rye malt you're using.

[Steve Ruch]

  I suppose we're all "blind" to something.
   I'd imagine I use as much rye as just about anyone and agree to a small degree with Dave at least as far as a discernable Rye flavor is concerned. Even at 50% and higher Rye's flavor is pretty subtle, as I said earlier though the contribution to mouthfeel is very significant at levels as low as 20%. One other thing I've noticed about Rye is the unfermented wort has a very noticeable sliminess and almost motor oil like viscosity that increases as the rye percentage increases. Hydrometers, measuring cups, spoons all become very slippery when they've been in rye wort, and the wort doesn't wash off nearly as easily as non rye wort.

Absolutely.  And I think it depends on whose rye malt you're using.

Whose do you prefer?

[Visor]

   I've used Briess, Avanguard & Viking interchangeably in the same recipes and haven't noticed any difference.

[riceral]

  I suppose we're all "blind" to something.
   I'd imagine I use as much rye as just about anyone and agree to a small degree with Dave at least as far as a discernable Rye flavor is concerned. Even at 50% and higher Rye's flavor is pretty subtle, as I said earlier though the contribution to mouthfeel is very significant at levels as low as 20%. One other thing I've noticed about Rye is the unfermented wort has a very noticeable sliminess and almost motor oil like viscosity that increases as the rye percentage increases. Hydrometers, measuring cups, spoons all become very slippery when they've been in rye wort, and the wort doesn't wash off nearly as easily as non rye wort.

Absolutely.  And I think it depends on whose rye malt you're using.

Whose do you prefer?

I have used Mecca Grade Rimrock rye and it came through with a nice flavor. Not really spicy but hearty, rich in a good way. (I have to get better with my descriptors!) Enjoyed that malt.

[denny]

  I suppose we're all "blind" to something.
   I'd imagine I use as much rye as just about anyone and agree to a small degree with Dave at least as far as a discernable Rye flavor is concerned. Even at 50% and higher Rye's flavor is pretty subtle, as I said earlier though the contribution to mouthfeel is very significant at levels as low as 20%. One other thing I've noticed about Rye is the unfermented wort has a very noticeable sliminess and almost motor oil like viscosity that increases as the rye percentage increases. Hydrometers, measuring cups, spoons all become very slippery when they've been in rye wort, and the wort doesn't wash off nearly as easily as non rye wort.

Absolutely.  And I think it depends on whose rye malt you're using.

Whose do you prefer?

Mecca Grade is by far my fave.  After that, Briess.

[Fire Rooster]

 
    Never used Rye before.  Based on dialog here, 4 gallon batch will be 6 lb 2-row & 2 lb
Mecca Grade Rimrock Rye.  This will be my 17th All Grain batch.  Use to brew with cans
of syrup, and bags of powder, I think it's called extract brewing.

[Visor]

   I use a lot of Briess grains and like them, but the last bag of Briess rye malt had a bunch of what looked like wheat grains in it, probably much less than 1% but looking in the bag there were lots of white dots on the grayish brown rye background. That being said, it brewed and tasted the same as any other rye I've used. I meant to send a photo to Briess to see what's up but never got around to it and now the empty bag is gone so I don't have a lot #. Not a big deal but I was curious.

[charlie]

Notice I don't use the word "spicy".  Chew on some raw, and you'll see why.

I didn't coin the word spicy (or peppery) to describe rye flavor. I used the words that others use when describing rye flavor.

Frankly, I don't care what you call it. I like it, and I intend to keep rye brews in rotation.

Charlie

[Fire Rooster]

I have brewed 14 batches of Rye Pale Ale since January 2018. Batch 1 was 15% rye, and that was followed by several batches at 20%. Batches 8 through 13 saw it rise from 25% to 30%, and batch 14 (the most recent) at 35%. I have thoroughly enjoyed the beer, and though I'm not using rice hulls I have never had a hint of a stuck sparge (but I suspect that 35% is pushing it with both hands and both feet ;-).

I understand that rye is a subtle flavor, and that I should avoid anything that will hide it, but I'm wondering if there's something I can do to make this beer shine even brighter. Suggestions are welcome. https://www.morebeer.com/articles/brewwithrye

TIA,
Charlie



https://www.morebeer.com/articles/brewwithrye

[ynotbrusum]

This may be anathema to many, but I’d suggest a light touch of crystal 40-60L.  This is coming from one who rarely uses much crystal and when I do it is usually 10L or lower.  With rye, the crystal adds a nice counterpoint to my palate.  With the recipe in the article, maybe add a half pound of crystal 60?

Just my 2 cents...Cheers!