I don’t know Rye. At the stage of crafting my own recipes, which includes picking up random ingredients whenever found & tossin’m in.
Anyone have input on the rye below? For a 6 gallon batch (~1.085), I used a pound of rye (upper left, moistened before crushing) + a half pound of flake (middle image), and the rye taste was brutally bitter lingering on the tongue for a minute or so (it was great, really). Those without the ‘lupulin shift’ attraction would not go near it.
So, I figure I’d cut the rye way back, but can someone detail the difference on these ingredients as they impart flavor? I picked up the flake on the lower right just recently, it’s void of the green color. When bringing together rye recipes, what is it that you use?
You should post the rest of your recipe. When I use rye, I won’t use less than 15% rye in my malt bill and usually around 20%. It doesn’t look like you used that much IMO, but then again I like rye. I don’t use flaked rye, so I don’t know anything about that.
I find that rye malt has a lot more of the spicy flavor I associate with rye than flaked rye does. I use a minimum of 15% rye malt and have used upwards of 40%.
The batch size or SG wasn’t mentioned, but the SG would have to be high to balance that bittering level. In addition, the large dose of Nugget may not provide the nicest bittering character. I don’t think your problem was the rye, it was more likely the bittering schedule and hop selection.
From the first post, OG was 1.085 Martin. 65 IBU isn’t all that high for a 1.085 IPA. My recipe is 1.073 and 75 IBU. I wonder if maybe it’s the Nugget? Although the middle pic of the flaked rye doesn’t look like anything I’ve ever seen before.
I don’t find that rye increases bitterness, but does give a complimentary spicy flavor to certain hops (I like it with citrusy ones). I normally use 30% so it also gives a slick feel on the tongue and an interesting viscous look.
I brewed a Rye Wine this past Sunday with 30% rye (OG 1.103, 100 IBU’s) and hopped with Columbus and Amarillo.
