Author Topic: RYE / beer FLAVOR MATURITY  (Read 2248 times)

Offline brewdog86

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RYE / beer FLAVOR MATURITY
« on: February 23, 2011, 04:31:02 AM »
im relativly new to brewing and made a recipie that was a mini mash with 2 pounds or rye and 2 pounds of honey plus amber and dark DME.  just moved it in to the secondary after 14 days and gave it a taste.
at first you could taste the rye and it was pretty strong, then the next taste the honey certainly came through and every taste i took gave me somthing new.
ive never brewed with rye before but im hoping that it tones down a bit and the honey malt comes through more after it chills out in the secondary for 2 weeks.
ANY THOUGHT OR INSIGHT? thanks

Offline dmtaylor

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Re: RYE / beer FLAVOR MATURITY
« Reply #1 on: February 23, 2011, 11:38:09 AM »
Ha ha... it is what it is, and all I can say is... YUM!!
Dave

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Offline brewdog86

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Re: RYE / beer FLAVOR MATURITY
« Reply #2 on: February 23, 2011, 06:33:27 PM »
You don't think it's gonna change at all from secondary to bottle?

Offline dmtaylor

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Re: RYE / beer FLAVOR MATURITY
« Reply #3 on: February 23, 2011, 07:00:55 PM »
Probably not much.  I take it you don't like rye.  I guess it's not for everyone.  But a lot of people, like me, do like it.  I don't think it is a very strong flavor, but I haven't used it all that much yet.  Just a couple of times so far.  But both brews were some of the best I've ever made.
Dave

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Offline denny

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Re: RYE / beer FLAVOR MATURITY
« Reply #4 on: February 23, 2011, 07:05:59 PM »
Are you certain it's the rye you;re tasting that you don't like?
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Offline euge

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Re: RYE / beer FLAVOR MATURITY
« Reply #5 on: February 23, 2011, 08:42:45 PM »
Rye is f'ing awesome in beer! Taste tests vs carbonated finished product can be quite different. That's why I advocate force-carbing samples even if only 14 days old.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline brewdog86

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Re: RYE / beer FLAVOR MATURITY
« Reply #6 on: February 24, 2011, 12:21:12 AM »
not that i didnt like the rye, ive never used it before and i cant really remember ever drinking it but i wanted to make somehting with the honey taste and make it kinda spicey thats why i added rye.
the beer has rye, honey malt, 3 lbs amber dme 1 lb dark dme and paradise seeds.  the only thing i can think im drinking is either the rye or paradise seeds.
once again not that i didnt like it , just new and kind of a punch in the face, and i dont wanna guess which flavor im gonna get out of my beer every time i drink it.

Offline denny

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Re: RYE / beer FLAVOR MATURITY
« Reply #7 on: February 24, 2011, 12:28:40 AM »
How much grains of paradise did you use?  That stuff can be pretty intense if you overdo it.
Life begins at 60.....1.060, that is!

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Offline brewdog86

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Re: RYE / beer FLAVOR MATURITY
« Reply #8 on: February 24, 2011, 01:06:11 AM »
i did a teaspoon the last 5 min of boil for 5 gallons of paradise seeds

Offline denny

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Re: RYE / beer FLAVOR MATURITY
« Reply #9 on: February 24, 2011, 01:08:06 AM »
That seems like quite a bit.  I'll have to check to be sure, though.
Life begins at 60.....1.060, that is!

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Offline bluesman

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Re: RYE / beer FLAVOR MATURITY
« Reply #10 on: February 24, 2011, 02:44:46 AM »
I judged the "War of the Worts" comp last weekend and Dock Street Brewing Co from Philly was there serving their Rye IPA. It had a twang or spicy flavor from the rye with a generous amount of hops and finished kind of dry. I liked it.
Ron Price

Offline brewdog86

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Re: RYE / beer FLAVOR MATURITY
« Reply #11 on: February 24, 2011, 03:55:26 AM »
ya it defs finishes dry, the rye made up about 25% of my malt which from what i read most beers have about 5-20% rye, from what i found  from my other brews is that it will change from secondary to bottle.

Offline dmtaylor

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Re: RYE / beer FLAVOR MATURITY
« Reply #12 on: February 24, 2011, 04:06:22 AM »
A teaspoon of grains of paradise?  Oh my gosh.  Next time skip the grains of paradise -- that is most likely the slap in the face that you are tasting, NOT the rye.
Dave

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Offline brewdog86

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Re: RYE / beer FLAVOR MATURITY
« Reply #13 on: February 24, 2011, 04:27:51 AM »
CORRECTION  it was 1/2 teaspoon. when i saw what you said i knew that couldnt be right cause i followed what i had read on directions for it, so i got off my ass and check my notes and it was 1/2 tsp MY BAD.  could it possibly be the combo of the rye and paradise?

Offline euge

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Re: RYE / beer FLAVOR MATURITY
« Reply #14 on: February 24, 2011, 05:31:00 AM »
My package states 1/2 tsp for 5 gallons of Belgian specialty ale. Since buying I've read elsewhere that only a few grains are sufficient. Is this true? I'm planning on putting them in a wit. Maybe a rye Wit. ;)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis