Just looking for some feedback on this grain bill to go along with it however I will be using british ale yeast, and probably some soret of english hop variety
4lb pale
4lb munich
rye ??? not sure how much I want to use was thinking a pound should do it.
I thought that the munich would add a bit of character to the beer as a base malt and also considered adding a touch of crystal but I am undecided on that yet
A lb. of rye won’t add a lot of flavor, depending on what you want.
I kind of figured that, I was thinking of going on the higher end like around 4lb, but then someone said that was way too over the top. I am looking for the rye to come through but not be the backbone of the beer.
I find that for rye malt to be really noticeable, it needs to be at least 15% of your total grist. And just a word of warning…for MY tastes (obviously not everyone’s), I don’t care for large amounts of Munich or British yeast with rye. YMMV.
why is that??? do you feel that the flavors dont meld well?
Yeah, I feel like the rye fights with the Munich and/or British yeast. But everyone has their own tastes. If you can taste it in your mind and think it’ll work, go for it. That’s the key…don’t just throw ingredients together. Use your “taste imagination” so you get an idea of what you’re creating.