I’ve never gotten the mythical Rye “spice” (at least not at the below %) so I ask, would Rye actually add anything?
70% 2-Row
18% Pale Rye
12% Flaked Corn
Corn Sugar?
15-20 IBU’s Bravo
BRY-97
I’m making a Cream Ale in a couple of weeks and the intention was to just stick to my usual recipe. However, I noticed my Rye Malt looking a bit forlorn sitting on the end of the bench. Thoughts? Good idea or should I let the Rye sit a bit longer?
I currently have a 20% rye pale ale on tap. At that amount the rye is very noticeable in both flavor and mouthfeel. Maybe it’s the rye malt you’re using?
Definitely possible. The most I’ve ever used is 20% in an IPA (actually, come to think of it, I’ve only ever used Rye in an IPA, gradually increasing the % each time). Now that beer was all about the hops so maybe that’s why I never detected any Rye kick. Subtle spiciness wouldn’t have made it through for sure.
In a Cream Ale, the Rye really has no place to hide so if I try this, I should get an answer to your question.
I’ve made numerous beers with 40-50% rye malt. It is very mild in flavor, bready, slightly earthy, and not spicy. Any spiciness probably comes from the hops, or perhaps the yeast. What it does: super creamy head with outstanding retention, and a very heavy body. In smaller amounts, you’ll get the benefits on head and creaminess but without the very heavy body.
Note: It can also add a grayish hue and permanent haze to the beer in higher amounts. Not like NEIPA, but a very strange soft muddy “sheen”. Still clear, but not as clear as you can get with zero rye.
I think 15-20% is a good place to start to see if you like the benefits, while limiting what it could do that might not be as desirable if you used more than that.
Hmm…I’m looking for crisp(ish) and clear so maybe a Cream Ale isn’t the ideal vehicle to showcase Rye Malt. Sounds like it would be best used in a Porter.
I think a lot of people think caraway when they think of rye malt, but it is because of the use of caraway in rye breads. I agree the melding of those flavors could make an outstanding porter, however. But rye malt alone gets me to perceive some spiciness, when used in a large enough quantity.
I don’t doubt different maltsters will produce different Rye malts. Seems pretty obvious given the fact not even all 2-rows taste the same to me. Who makes the best Rye would seem to be dependent on what it is you want the Rye to do.
I decided to throw a small handful of Rye grains in my mouth for a long, deliberate taste test.
One, this is not an exercise I would recommend. ;D
Two, I am getting bready like most base malts. But there is definitely a little something that develops after a minute or two. Is it spice? Definitely not like pepper, or Rye bread, or saison yeast, or nutty, or hot. A few mentioned “earthy” and if I squint I might see that. But to me it’s just a bit different. Sharp…that might be the word I would use. Of course this test is a million miles away from a finished beer so who knows if that would even show up at the end.
I’ve done a bunch of mini steeps on many of the malts I use. (I’ve learned a LOT about not only the malts, but also my tastes!) Rye, however, was not one of those that I nano-mashed. That will change this weekend as I’ll steep 2-row (as a control), Rye and maybe some Pale Wheat.
I just brewed a Kentucky Common (Dark Cream Ale) this weekend. It had about 17.5% Rye Malt in it. First time using Rye but I figure it will come across in a lighter beer much more than anything else. I was just looking to add something different so I’m looking forward to trying it. I will say even with rice hulls, recirculation and run off was quite a bit slower than usual, not a stuck mash but can definitely tell it was a sticky grain bed. When I was done and dumped the mash, I could of packed it into balls like good wet snow.
No problem, nor implying it would be…just an observation first time using it. I use a Brewzilla, full volume mash single perforated stainless steel screen at the bottom. Quite a thick (tall) grain bed to get through.
