[Fire Rooster]

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!

Confirms what I was thinking of doing, often add small amounts of crystal to most batches.
Don't like carapils (dextrin), and use a little wheat and/or crystal instead.
Now I'm going to add it to this one as well, probably 40.

Tentative plan for a 4 gallon batch is: 5 lb 2-Row, 2lb Rye, 1 lb Crystal 40.
All recipes are kept in 1 lb increments.  Keeping Rye low to see if I like it,
and what it does for the beer.

[denny]

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!

I almost always use crystal in any APA/AIPA and several other styles.  Don't really understand why it fell out of favor, but it seems to be trendy to not use it.

[denny]

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!

Confirms what I was thinking of doing, often add small amounts of crystal to most batches.
Don't like carapils (dextrin), and use a little wheat and/or crystal instead.
Now I'm going to add it to this one as well, probably 40.

Tentative plan for a 4 gallon batch is: 5 lb 2-Row, 2lb Rye, 1 lb Crystal 40.
All recipes are kept in 1 lb increments.  Keeping Rye low to see if I like it,
and what it does for the beer.

FYI, my Rye IPA recipe, which is not only popular at my house but also with thousands of homebrewers nd commercial breweries round the world,  used both 1.25 lb. of C60 and .5 lb. of carapils.  It can work.

[Steve Ruch]

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!

Confirms what I was thinking of doing, often add small amounts of crystal to most batches.
Don't like carapils (dextrin), and use a little wheat and/or crystal instead.
Now I'm going to add it to this one as well, probably 40.

Tentative plan for a 4 gallon batch is: 5 lb 2-Row, 2lb Rye, 1 lb Crystal 40.
All recipes are kept in 1 lb increments.  Keeping Rye low to see if I like it,
and what it does for the beer.

FYI, my Rye IPA recipe, which is not only popular at my house but also with thousands of homebrewers nd commercial breweries round the world,  used both 1.25 lb. of C60 and .5 lb. of carapils.  It can work.

I recently brewed a batch of Wry Smile with rye extract that has crystal 60 in it and I steeped some also. It turned out pretty good.

[BrewBama]

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!

Confirms what I was thinking of doing, often add small amounts of crystal to most batches.
Don't like carapils (dextrin), and use a little wheat and/or crystal instead.
Now I'm going to add it to this one as well, probably 40.

Tentative plan for a 4 gallon batch is: 5 lb 2-Row, 2lb Rye, 1 lb Crystal 40.
All recipes are kept in 1 lb increments.  Keeping Rye low to see if I like it,
and what it does for the beer.

FYI, my Rye IPA recipe, which is not only popular at my house but also with thousands of homebrewers nd commercial breweries round the world,  used both 1.25 lb. of C60 and .5 lb. of carapils.  It can work.

I understand Stone used over 13% crystal in their Pale Ale and Pete’s Wicked Ale used over 15% so it definitely can work. Seems like too much to me but that ain’t sayin much.


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[Visor]

   Just cracked the 1st bottle of the most recent batch of Wyo common last night, absolutely LOVE that beer, definitely my favorite. It's 45% rye malt with caramel and chocolate rye malt, and a healthy dose of maize. Like Denny I don't get the aversion some have to crystal/caramel malts, to me they're indispensable, and very few of my brews have none in the bill. We do all have our own preferences though, and I've liked beers that had close to 30% caramel/crystal malt.

[EnkAMania]

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!

I almost always use crystal in any APA/AIPA and several other styles.  Don't really understand why it fell out of favor, but it seems to be trendy to not use it.

I was one of those who stopped using crystal.  Then I was at a malt tasting and crystal won me back.

[goose]

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!

I almost always use crystal in any APA/AIPA and several other styles.  Don't really understand why it fell out of favor, but it seems to be trendy to not use it.

+1

I have always put a small amount of crystal in my APA/IPA.  My rye IPA that advanced to the final round of the NHC twice had some crystal malt in it as well. I was never sure why it fell out of favor either.  I always thought it added an extra flavor dimension to the beer.

(Note to Denny)  I always forget to tell you this but my rye IPA recipe, which was a modified version of yours, became the rye IPA we brewed at Hoppin' Frog for several years, "Hopped up Goose Juice".  It was one of the earlier rye IPA's that came on the scene when craft breweries started getting on the band wagon with this style.

[BrewBama]

It may have fallen out of favor when Gordon Strong started encouraging using less caramel/crystal saying the sweetness clashed with the hoppy-ness about the time Brewing Better Beer came out.  I believe he used to say Munich is the new crystal or something like that. I don’t think he said to eliminate crystal malts but rather be judicious in their use. ...but homebrewers took that advice to extreme and crystal malts became taboo. I’ve seen recently that even 5-6% caramel/crystal is being rejected as too sweet and a clash in an IPA.  I don’t get it but to each their own.

[hopfenundmalz]

I first heard it at a Vinnie Cilurzo talk at NHC. He said to use 5% or less Crystal of 20L or lighter. The dark sugar, dark fruit, dried fruit flavors as the Lovibond increased clashed with the citrus and pine flavors of the hops he was using. Of course that was interpreted as low/no Crystal.

Here is one that used a touch of dark Crystal. It works with the EKG. I should brew it again.
http://www.brewery.org/cm3/recs/01_114.html

Ivey also brewed a Balantine IPA using C80L. That works great using Bullion and Brewers Gold hops.

[denny]

I first heard it at a Vinnie Cilurzo talk at NHC. He said to use 5% or less Crystal of 20L or lighter. The dark sugar, dark fruit, dried fruit flavors as the Lovibond increased clashed with the citrus and pine flavors of the hops he was using. Of course that was interpreted as low/no Crystal.

Here is one that used a touch of dark Crystal. It works with the EKG. I should brew it again.
http://www.brewery.org/cm3/recs/01_114.html

Ivey also brewed a Balantine IPA using C80L. That works great using Bullion and Brewers Gold hops.

It's funny how one person's opinion becomes many people's rule.

[Robert]

Over time I came to learn that my preference is for essentially all-base-malt beers, nobody else influenced me.  But as my processes, and perhaps taste, change, flavors can play differently.  I'm starting to play with reintroducing very small amounts of certain crystal/caramel malts as an accent on or enhancer of base type malts, but not necessarily an identifiable component themselves.  As in everything, its a matter of balance and personal taste.

[BrewBama]

I first heard it at a Vinnie Cilurzo talk at NHC. He said to use 5% or less Crystal of 20L or lighter. The dark sugar, dark fruit, dried fruit flavors as the Lovibond increased clashed with the citrus and pine flavors of the hops he was using. Of course that was interpreted as low/no Crystal.

Here is one that used a touch of dark Crystal. It works with the EKG. I should brew it again.
http://www.brewery.org/cm3/recs/01_114.html

Ivey also brewed a Balantine IPA using C80L. That works great using Bullion and Brewers Gold hops.

It's funny how one person's opinion becomes many people's rule.

Especially when he says “Low” crystal vs “No” crystal.   https://www.homebrewersassociation.org/how-to-brew/5-tips-for-better-ipas-from-vinnie-cilurzo/


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[Fire Rooster]

Briess suggestions.

40L
SUGGESTED USAGE LEVELS

3-7% For balance in Pilsners
5-10% California Common Beer, Doppelbocks and Dark Lagers
5-15% Vienna, Marzen and Oktoberfest
10-15% Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales
5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porter




http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CaramelMalt40L.pdf

[denny]

Briess suggests to keep crystal low.

40L
SUGGESTED USAGE LEVELS

3-7% For balance in Pilsners
5-10% California Common Beer, Doppelbocks and Dark Lagers
5-15% Vienna, Marzen and Oktoberfest
10-15% Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales
5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porter




http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CaramelMalt40L.pdf

Briess has no idea what my own tastes are.  And I don't consider 15% to be low.  But their recommendations could be a useful place to start.