Anyone brew anything like this and how did it turn out? What % of rye?
Yes. I used 40% rye malt. Full of bready malt flavor, and big spiciness from the hops (from homegrown Hallertau hops). The honey flavor was obvious without being enormous. This beer took Bronze at Happy Holidays Homebrew Comp in St. Louis in 2008. At the time, it was the best beer I ever made. Now it’s still in the top 15 I have made. Note: Recipe is for 3 gallons. Scale up if required.
Note: Not sure what’s going on with the extract as the first ingredient. I probably missed my OG goal or something.
The blonde ale I usually make, I use about 8.6% carapils. If I had rye to the recipe, should I drop the Carapils?
Drop the Carapils either way. It is a worthless ingredient no different from base malt.
For just one example, reference: Dextrins and Mouthfeel - Scott Janish
Thanks
says you…
Don’t mess with me, man, I’ve got friends in high places. :o Just kidding. I don’t actually have any friends. ;D
And seriously, I think I can detect carapils in a beer without a lot of other malts. But I won’t swear to that until I test it.
I don’t want to dig a rabbit hole, but this is one of those really weird things. For at least 120 years (Wahl-Henius, Thausing…) researchers have been decrying and debunking the myth of dextrins contributing to foam and mouthfeel, arguing the contrary. The science is solid, it seems. But experience is clearly divided. DeClerck explains that dextrins in fact kill foam and mouthfeel, and yet elsewhere says basically, carapils seems to help foam and mouthfeel and even stability, but we can’t possibly explain why. I personally find carapils is detrimental to foam and mouthfeel. So do many others like Dave. And then there’s the other half of brewers who swear by the stuff. This is really one of those things you have to decide for yourself. I can tell you what I would do, but I won’t tell you what you have to do.
I don’t think that Scott Janish reaches unalterable conclusions. For one, the proprietary process being unknown, it isn’t a certainty what exactly is happening. It probably is reasonable to conclude what is being said, but it hasn’t been conclusively shown to be the case. Like Denny said, maybe you can reasonably distinguish grists with and without dextrin malts at various mash temperatures…it certainly is thought by some to be the case.