increased perceived hop bitterness with rye???

[Megary]

@denny

Not to harp on it, but I guess my hang-up is:

16% Rye = “Much Higher” perceived bitterness

Just doesn’t seem like enough Rye to make that big of a difference.  Not saying that isn’t the issue, it certainly can be.  I just wouldn’t bet the farm.

I would agree with you if I could see any other explanation based on the facts we’ve been given. Curious to hear what you think it could be.

I have no idea what it could be.  The OP says, beyond all doubt, the only difference between the 2 beers is the Rye. So, I guess it’s the Rye.  I’m not dying on this hill.  ;D

Not that this has anything to do with the OP and the Scottish Ale, but interestingly, Brulosophy did an experiment that is on-point to this conversation.  And they did find a difference between a beer made with Rye and one with not.  No mention of increased bitterness, but reading between the lines, I can see where one can get “spicy” from Rye.

exBEERiment | Impact Rye Malt Has On American Pale Ale

[Cliff (Cliffs)]

@denny

Not to harp on it, but I guess my hang-up is:

16% Rye = “Much Higher” perceived bitterness

Just doesn’t seem like enough Rye to make that big of a difference.  Not saying that isn’t the issue, it certainly can be.  I just wouldn’t bet the farm.

I know it isnt a ton of rye, but its literally the only thing different about this recipe that I’ve brewed many times before.

I can definitely detect 16% rye in my Rye IPA.  It has the same kind of lingering effect that you describe.

glad to know this. Its a lingering bitterness on the finish, not unpleasant, just not expected.

[denny]

@denny

Not to harp on it, but I guess my hang-up is:

16% Rye = “Much Higher” perceived bitterness

Just doesn’t seem like enough Rye to make that big of a difference.  Not saying that isn’t the issue, it certainly can be.  I just wouldn’t bet the farm.

I know it isnt a ton of rye, but its literally the only thing different about this recipe that I’ve brewed many times before.

I can definitely detect 16% rye in my Rye IPA.  It has the same kind of lingering effect that you describe.

glad to know this. Its a lingering bitterness on the finish, not unpleasant, just not expected.

Bitterness or dryness?

[Cliff (Cliffs)]

@denny

@denny

Not to harp on it, but I guess my hang-up is:

16% Rye = “Much Higher” perceived bitterness

Just doesn’t seem like enough Rye to make that big of a difference.  Not saying that isn’t the issue, it certainly can be.  I just wouldn’t bet the farm.

I know it isnt a ton of rye, but its literally the only thing different about this recipe that I’ve brewed many times before.

I can definitely detect 16% rye in my Rye IPA.  It has the same kind of lingering effect that you describe.

glad to know this. Its a lingering bitterness on the finish, not unpleasant, just not expected.

Bitterness or dryness?

bitterness, tbh, it tastes slightly fuller bodied than it normally does, although not to a great extent.

[kgs]

@denny

@denny

Not to harp on it, but I guess my hang-up is:

16% Rye = “Much Higher” perceived bitterness

Just doesn’t seem like enough Rye to make that big of a difference.  Not saying that isn’t the issue, it certainly can be.  I just wouldn’t bet the farm.

I know it isnt a ton of rye, but its literally the only thing different about this recipe that I’ve brewed many times before.

I can definitely detect 16% rye in my Rye IPA.  It has the same kind of lingering effect that you describe.

glad to know this. Its a lingering bitterness on the finish, not unpleasant, just not expected.

Bitterness or dryness?

bitterness, tbh, it tastes slightly fuller bodied than it normally does, although not to a great extent.

The first thing I thought was “taste receptors?” and the second was that this sounds like an interesting brewing experiment. I definitely pick up the peppery quality of rye whether I’m brewing or baking with it.