Weyermann CaraRye

[skyler]

I didn’t see a ton of information about this malt before I brewed with it. I assumed that it would be more or less similar to regular crystal malt, with perhaps a bit more body or a slightly different flavor. I was wrong - cara rye is the boldest biscuity specialty grain I have ever used (even more than special roast).

I brewed a rye amber ale (77% domestic pale ale malt, 12.2% rye malt, 6% cara rye, 3% melanoidin malt, 1.8% chocolate rye), and it had the boldest biscuit flavor I have ever had in a beer. I mean, like a bold “fat tire” sort of whole grain cracker flavor.

Several months ago, I brewed a rye brown ale with a similar grain bill (twice the chocolate rye and with regular crystal malt instead of cara rye). Since that beer wasn’t particularly biscuity, I am convinced the cara rye is the difference-maker here. Anyway, the beer is technically very good if you like that biscuit flavor. So, ymmv, but I thought there should be something searchable so that other people are appropriately informed about this grain.

Has anyone had any similar or different experiences?

[andyfarke]

@skyler

I didn’t see a ton of information about this malt before I brewed with it. I assumed that it would be more or less similar to regular crystal malt, with perhaps a bit more body or a slightly different flavor. I was wrong - cara rye is the boldest biscuity specialty grain I have ever used (even more than special roast).

I brewed a rye amber ale (77% domestic pale ale malt, 12.2% rye malt, 6% cara rye, 3% melanoidin malt, 1.8% chocolate rye), and it had the boldest biscuit flavor I have ever had in a beer. I mean, like a bold “fat tire” sort of whole grain cracker flavor.

Several months ago, I brewed a rye brown ale with a similar grain bill (twice the chocolate rye and with regular crystal malt instead of cara rye). Since that beer wasn’t particularly biscuity, I am convinced the cara rye is the difference-maker here. Anyway, the beer is technically very good if you like that biscuit flavor. So, ymmv, but I thought there should be something searchable so that other people are appropriately informed about this grain.

Has anyone had any similar or different experiences?

This is good to know! I’m brewing a beer soon that includes ~7% CaraRye, so I’ll be looking for these traits. Agreed that there’s not a lot of detailed info out there on this.

[hopfenundmalz]

Thanks for the write up. A rye beer is on my list to brew.

[Philbrew]

@hopfenundmalz

Thanks for the write up. A rye beer is on my list to brew.

Me too.  Hmm…CaraRye.

What do folks think about adding some caraway seed to the wort at some point?

[jeffy]

@Philbrew

@hopfenundmalz

Thanks for the write up. A rye beer is on my list to brew.

Me too.  Hmm…CaraRye.

What do folks think about adding some caraway seed to the wort at some point?

Better to dry seed later.  I have done it often and I like the way it makes the beer taste like rye bread.

[brewinhard]

@jeffy

@Philbrew

@hopfenundmalz

Thanks for the write up. A rye beer is on my list to brew.

Me too.  Hmm…CaraRye.

What do folks think about adding some caraway seed to the wort at some point?

Better to dry seed later.  I have done it often and I like the way it makes the beer taste like rye bread.

Really?  You just dump the seeds in after fermentation?

[jeffy]

@brewinhard

@jeffy

@Philbrew

@hopfenundmalz

Thanks for the write up. A rye beer is on my list to brew.

Me too.  Hmm…CaraRye.

What do folks think about adding some caraway seed to the wort at some point?

Better to dry seed later.  I have done it often and I like the way it makes the beer taste like rye bread.

Really?  You just dump the seeds in after fermentation?

Well, I put them in a muslin bag first and usually add it to the keg.

[brewinhard]

@jeffy

@brewinhard

@jeffy

@Philbrew

@hopfenundmalz

Thanks for the write up. A rye beer is on my list to brew.

Me too.  Hmm…CaraRye.

What do folks think about adding some caraway seed to the wort at some point?

Better to dry seed later.  I have done it often and I like the way it makes the beer taste like rye bread.

Really?  You just dump the seeds in after fermentation?

Well, I put them in a muslin bag first and usually add it to the keg.

What is your usual dose rate for that?