# What hops with rye? **URL:** \ **Category:** Ingredients\ **Created:** [June 2, 2011, 3:14pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589 "2011-06-02T15:14:30Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![gmac](https://avatars.discourse-cdn.com/v4/letter/g/c6cbf5/32.png) [@gmac](https://forum.homebrewersassociation.org/u/gmac)\ **Post date:** [June 2, 2011, 3:14pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/1 "2011-06-02T15:14:30Z")
I bought some rye malt and I’m going to add it to one of my regular brews, just to see what effect it has on the character of the beer.  I’ve read that it adds a spicy characteristic to the beer.  So, I’m curious if this works better with a particular style of hop?  I’m not sure about spicy with citrus (been using Cascade).  I’m thinking of a noble hop or perhaps a traditional English hop. I’m only planning on adding 1/2 lb this first time.  The only reference I’ve found is Denny’s recipe that is about 19% rye. This would only be about 5%.  Would 10% be better to detect the character? Thoughts? ---
**Author:** ![hokerer](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hokerer/32/266_2.png) [@hokerer](https://forum.homebrewersassociation.org/u/hokerer)\ **Post date:** [June 2, 2011, 3:33pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/2 "2011-06-02T15:33:50Z")
I think you’re on the right track with the hops.  I’ve found that a large presence of the citrusy hops tends to hide the rye character (and have gotten the same comment on multiple scoresheets).  IIRC, Denny’s does use some CTZ but finishes with Mt Hood which I’ve always considered as a sort of “pseudo-noble” and lets the rye come through. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [June 2, 2011, 3:37pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/3 "2011-06-02T15:37:24Z")
I don’t think you’ll even notice 5% rye.  My experience is that you need at least 15% to even tell it’s there. ---
**Author:** ![gmac](https://avatars.discourse-cdn.com/v4/letter/g/c6cbf5/32.png) [@gmac](https://forum.homebrewersassociation.org/u/gmac)\ **Post date:** [June 2, 2011, 3:49pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/4 "2011-06-02T15:49:13Z")
> [@denny](#): > > I don’t think you’ll even notice 5% rye.  My experience is that you need at least 15% to even tell it’s there. OK, I’ll take it up to 2 lbs and see what happens.  Never used it so I’ve gotta start somewhere.  I’ve been scared off a bit by Ray Daniels book which says it can be unpleasant if used at too high a percentage (which I’m probably no where near).  I just didn’t want to over do it this first time. I’m going to scale back the pale row by 1 lb and add this extra 2 lb of rye.  Total fermentables are 12 lbs so that should be about 17%. ---
**Author:** ![gmac](https://avatars.discourse-cdn.com/v4/letter/g/c6cbf5/32.png) [@gmac](https://forum.homebrewersassociation.org/u/gmac)\ **Post date:** [June 2, 2011, 3:50pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/5 "2011-06-02T15:50:56Z")
> [@hokerer](#): > > I think you’re on the right track with the hops.  I’ve found that a large presence of the citrusy hops tends to hide the rye character (and have gotten the same comment on multiple scoresheets).  IIRC, Denny’s does use some CTZ but finishes with Mt Hood which I’ve always considered as a sort of “pseudo-noble” and lets the rye come through. Thanks.  I’m gonna use Perle to bitter and then finish with Tettnanger and Hallertau. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [June 2, 2011, 5:32pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/6 "2011-06-02T17:32:37Z")
> [@hokerer](#): > > I think you’re on the right track with the hops.  I’ve found that a large presence of the citrusy hops tends to hide the rye character (and have gotten the same comment on multiple scoresheets).  IIRC, Denny’s does use some CTZ but finishes with Mt Hood which I’ve always considered as a sort of “pseudo-noble” and lets the rye come through. Yeah, but then it gets heavily dry hopped with Columbus so the Mt. Hood kinda blend in and become a background flavor/aroma. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [June 2, 2011, 5:34pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/7 "2011-06-02T17:34:08Z")
> [@gmac](#): > > > [@denny](#): > > > > I don’t think you’ll even notice 5% rye.  My experience is that you need at least 15% to even tell it’s there. > > OK, I’ll take it up to 2 lbs and see what happens.  Never used it so I’ve gotta start somewhere.  I’ve been scared off a bit by Ray Daniels book which says it can be unpleasant if used at too high a percentage (which I’m probably no where near).  I just didn’t want to over do it this first time. > > I’m going to scale back the pale row by 1 lb and add this extra 2 lb of rye.  Total fermentables are 12 lbs so that should be about 17%. FWIW, I’ve gone up to 45% in a rye APA and didn’t find it at all unpleasant.  What rye malt are you using?  Although it may be heresy, I’ve found I prefer Briess rye malt to most continental rye malts I’ve tried. ---
**Author:** ![scarper11](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/scarper11/32/8961_2.png) [@scarper11](https://forum.homebrewersassociation.org/u/scarper11)\ **Post date:** [June 2, 2011, 6:12pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/8 "2011-06-02T18:12:31Z")
I’ve got ten gallons of Denny’s Rye IPA fermenting as we speak.  I was thinking of doing a couple variations of dry hopping for comparison. 1) Stay true to the recipe and dry hop in secondary;and 2) 1/2 CTZ and 1/2 Amarillo “in keg” method.  I predict both will be delicious. ---
**Author:** ![gmac](https://avatars.discourse-cdn.com/v4/letter/g/c6cbf5/32.png) [@gmac](https://forum.homebrewersassociation.org/u/gmac)\ **Post date:** [June 2, 2011, 7:31pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/9 "2011-06-02T19:31:25Z")
> [@denny](#): > > What rye malt are you using?  Although it may be heresy, I’ve found I prefer Briess rye malt to most continental rye malts I’ve tried. I don’t really know.  I think my supplier buys in bulk and then re-bags.  It just says “Malted Rye”.  I have the same complaint with all his products.  Crystal is just crystal, MO is just MO.  Unless you buy a 55 lb sack, there’s no way to tell unless he replied to an email which is not guaranteed.  Not ideal but all I’ve been able to find so far. ---
**Author:** ![hokerer](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hokerer/32/266_2.png) [@hokerer](https://forum.homebrewersassociation.org/u/hokerer)\ **Post date:** [June 2, 2011, 7:52pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/10 "2011-06-02T19:52:18Z")
> [@denny](#): > > > [@hokerer](#): > > > > I think you’re on the right track with the hops.  I’ve found that a large presence of the citrusy hops tends to hide the rye character (and have gotten the same comment on multiple scoresheets).  IIRC, Denny’s does use some CTZ but finishes with Mt Hood which I’ve always considered as a sort of “pseudo-noble” and lets the rye come through. > > Yeah, but then it gets heavily dry hopped with Columbus so the Mt. Hood kinda blend in and become a background flavor/aroma. Oh yeah, forgot about the dry hops ---
**Author:** ![dannyjed](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/dannyjed/32/1883_2.png) [@dannyjed](https://forum.homebrewersassociation.org/u/dannyjed)\ **Post date:** [June 2, 2011, 10:58pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/11 "2011-06-02T22:58:47Z")
IMO Rye Malt tastes fine with Citrusy hops.  I’ve used it with Amarillo, Centennial, Columbus, and Cascade and I think it tastes great with these. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [June 2, 2011, 11:00pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/12 "2011-06-02T23:00:59Z")
> [@dannyjed](#): > > IMO Rye Malt tastes fine with Citrusy hops.  I’ve used it with Amarillo, Centennial, Columbus, and Cascade and I think it tastes great with these. Yep, I agree.  I haven’t found any hops that I like that don’t work with rye. ---
**Author:** ![ryang](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/ryang/32/13062_2.png) [@ryang](https://forum.homebrewersassociation.org/u/ryang)\ **Post date:** [June 3, 2011, 2:22pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/13 "2011-06-03T14:22:24Z")
> [@denny](#): > > > [@dannyjed](#): > > > > IMO Rye Malt tastes fine with Citrusy hops.  I’ve used it with Amarillo, Centennial, Columbus, and Cascade and I think it tastes great with these. > > Yep, I agree.  I haven’t found any hops that I like that don’t work with rye. Same here.  Love rye.  Love hops. ---
**Author:** ![johnf](https://avatars.discourse-cdn.com/v4/letter/j/848f3c/32.png) [@johnf](https://forum.homebrewersassociation.org/u/johnf)\ **Post date:** [June 3, 2011, 2:30pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/14 "2011-06-03T14:30:29Z")
I do a 12 plato beer with 60% malted rye and a decent bit of late additions of citra and sorachi ace. Very popular in casual drinking, does not work at competitions. I’m skeptical that many people know what rye tastes like. If you give someone a dunkelweizen and tell them it is roggenbier, they usually won’t call you on it. ---
**Author:** ![gmac](https://avatars.discourse-cdn.com/v4/letter/g/c6cbf5/32.png) [@gmac](https://forum.homebrewersassociation.org/u/gmac)\ **Post date:** [June 3, 2011, 4:15pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/15 "2011-06-03T16:15:02Z")
Thanks all. From what I can gather there’s no problem with any type as long as you like the taste.  I guess I’ll know in a few weeks what rye + noble hops taste like.  Then, there’s always next time with American hops… The recipe ended up being: 4 kg 2-row malt 1 kg rye malt 250 g C45 50 g C120 1/2 tsp Citric Acid to adjust mash pH (I have yet to notice any flavour from this) Mash at 150 for 75 mins 1 oz Tettnanger (3.5% AA) FWH 25 g Perle@60 - after hot break 1 oz of Halltertau + 1 oz of Tettnanger mixed together with 10 g additions every 5 mins from 20 to flameout.  Irish moss at 15 WLP001 Wish me luck. ---
**Author:** ![hokerer](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hokerer/32/266_2.png) [@hokerer](https://forum.homebrewersassociation.org/u/hokerer)\ **Post date:** [June 3, 2011, 4:18pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/16 "2011-06-03T16:18:44Z")
> [@gmac](#): > > Wish me luck. Good luck!  🙂 ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [June 3, 2011, 4:18pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/17 "2011-06-03T16:18:58Z")
Looks good…good luck! ---
**Author:** ![skyler](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/skyler/32/20702_2.png) [@skyler](https://forum.homebrewersassociation.org/u/skyler)\ **Post date:** [June 7, 2011, 10:41pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/18 "2011-06-07T22:41:00Z")
I had a Rye IPA in San Diego that blew my mind-hole. It was made with Nelson Sauvin hops (exclusively, I think). Called “Nelson” from Alpine Brewing Co… Awesome beer. ---
**Author:** ![gmac](https://avatars.discourse-cdn.com/v4/letter/g/c6cbf5/32.png) [@gmac](https://forum.homebrewersassociation.org/u/gmac)\ **Post date:** [June 16, 2011, 9:12pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/19 "2011-06-16T21:12:13Z")
Just put it in the keg.  Beautiful copper colour and nice flavour.  Can’t wait to try it carbonated. In my enthusiasm, I forgot to take a FG.  Any reason I can’t let a glass go flat and do it after?  It’s on gas already. ---
**Author:** ![morticaixavier](https://avatars.discourse-cdn.com/v4/letter/m/eb9ed0/32.png) [@morticaixavier](https://forum.homebrewersassociation.org/u/morticaixavier)\ **Post date:** [June 16, 2011, 10:13pm UTC](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589/20 "2011-06-16T22:13:47Z")
don’t see any reason that wouldn’t work, just take it’s temp so you know how to adjust [Next page](https://forum.homebrewersassociation.org/t/what-hops-with-rye/6589.md?page=2)