+1
Spicy is just one of those terms that doesn’t mean much, but it has crept into the lexicon since people are afraid to say that “it tastes like rye” even though that’s actually a much better descriptor. Unseeded rye bread is a lot like what rye tastes like in beer.
I like the term “bran-like” to describe rye’s primary flavor contribution.
I have typically used rye at the 15-20% level and I get a distinct spiciness then, but it may be that it is from the rye bringing out the spiciness of the hops. A rye crisp used for hors douevres gives me a spiciness in the bread that is unique to rye. Not hot spice, but not just breads either. I made a rye pale from “Craft Beer for the Homebrewer” that was very light, yet flavorful and what I would call mildly spicy. It was authored by a brewery in Appleton Wisconsin and named “Wiley’s Rye Ale”. A good one.
I love experimenting too much to keep me from switching recipes. To date, the only recipe I rebrew is a simple blonde with 1 hop type. I change up the hop to get ideas of how the hop tastes on its own, but I keep the IBUs the same and the malt bill stays the same.
5 gallon batch
7lb 2-row (Great Western)
1 lb caramel 10
1 lb Pilsner malt
20 IBUs
Safeale US-05
154 degree mash for an hour.
So far, favorite hop with this is Palisades. I’ve overdone it with Magnum making a beer more pale ale like. Using some of the new citrus flavor hops is next on my list.