Just saw that Northern Brewer released a rye malt extract.
If anyone tries it out please post your experience.
Actually, I’ve been helping them test it! I’ve been really impressed. It’s pale malt, rye malt, and 40 crystal. It so happens that the proportions are almost exactly right to make an extract version of my Rye IPA recipe. Add in some 60 crystal and some sugar, and it’s really close.
You’re like a salesman, Denny. A good salesman.
Since I’m planning my next brew session, I’ll have to add this to the list of possibilities. Along with the D-180.
Gee, sorry about coming off like a salesman…not my intent. I was just really excited by how much I liked the rye extract.
This is awesome. Among the many beers I have been planning over the next few months one of them is an Amarillo hopped Rye Pale Ale. I will have to try this.
I was just yanking your chain and didn’t mean anything negative. Sorry that didn’t come across.
I’m impressed with how informed you are on all the “new” products.
Keep the reviews coming!
Would this product lend the “Extract Twang”?? Since I brew all grain
should I just stay the course and avoid the above twang ???
I detected no “extract twang” when I used it.
I’ve never really been sure what the “twang” is supposed to be. I assume it’s some other flaw in the beer rather than a flavor that comes through from the extract itself.
IMO, if you handle the extract properly and brew with good sanitation and solid processes you shouldn’t have any “twang.”
Since you’re brewing all grain, you should have the necessary chops so I say give it a go and see if you get any “twang.” You might prove might doubts to be unfounded.
Doing a full boil rather than concentrated partial seems to make a big difference
Yeah, that what I did.
Using fresh extract helps too.
I read somewhere that “extract twang” was caused by extract that simply wasn’t fresh.
I’d agree with that.
I used some Northern Brewer Pilsner extact this summer to brew a German Pils and a Kolsch. Placed good cleaning, sanitizing, proper pitching rates with a starter, oxygenation, and controlled ferment temps. I detect no “twang”. Beers came out great and fellow brewers at a local comp were “astonished” these beers were extract. Don’t fear the “Twang”! Planning on doing an extract based Belgian Golden ale next week based on my success. I love brewing all grain, but don’t mind a 2 hour brew day when you have 3 little ones running around the house 
All my beers use extract and I’m just not familiar with the “twang.” Maybe in my first few beers, but that’s so long ago… I remember at the time thinking there was a certain similarity to all of them.
I agree with using fresh extract as well as fresh ingredients all around.
Is it possible the “twang” is related to something like this?: http://www.homebrewersassociation.org/forum/index.php?topic=8826.0
I think it is more of an oxidized extract character, more of a problem with LME than DME.
Good news about this rye extract. I have a friend who only brews extract and he now can enjoy the wonderful flavor of rye in his beer. I think my extract brewing which produced the “twang” can be attributed to low pitching rates, high fermentation temps, and old LME. I haven’t done an extract batch since I went to all grain, but I think I might try one again and see how it turns out considering all the knowledge that I have gained since.
Keep in mind that the extract is 70% pale malt, 20% rye malt, and 10% C40.
I want to do a rye pale ale before the year is done, but now I’m thinking I might actually have to get this and try it out.