[PORTERHAUS]

A little late for St. Patty's Day, but I always say I want to brew an Irish Red for the Spring and never do it. So I have one on the brain, I see a lot of Irish Red recipes that include Rye Malt. I once had an Irish Red from Goose Island that included Rye Malt I am looking to add Rye to my recipe. I have heard around 20% is needed to really taste it in the beer. I have never brewed using it, so not looking to overdo it but I would like to add the character flavors from it. Does it compliment the dryness of the style, does it create a different body?

I also thought about using some in a Kentucky Common, more so want to use it in the Irish Red, but thought this might be another style to try it out in. Haven't brewed this style before either. Would the same amount ~20% be ideal in something like this...maybe less?

[denny]

I'm in the 20% camp.  Of course it depends on your goals, but I find it's not really noticeable as rye below that.  It wll add to the body, though.

[jeffy]

20% for my rye beers as well.  I was surprised with the color of my last batch, which I made without any crystal malts, in that there was really no red color from the rye.