I just recently brewed a rye PA and the final product is delicious but it is lacking the rye character that I have tasted in commercial examples. The beer has been in the keg for a week and I was wondering if more rye character will come through as it conditions?
Here is the recipe:
OG 1.064
FG 1.014
IBU 70
68% 2 row
17% Rye malt
6% C-80
4% Carapils
3% C-60
Mashed 154F
1oz Nugget 60
1oz Amarillo 30
1oz Amarillo 10
1oz Amarillo 0
2oz Amarillo Dry hop
Cali ale yeast fermented at 63F
Here is the recipe:
OG 1.064
FG 1.014
IBU 70
68% 2 row
17% Rye malt
6% C-80
4% Carapils
3% C-60
Mashed 154F
1oz Nugget 60
1oz Amarillo 30
1oz Amarillo 10
1oz Amarillo 0
2oz Amarillo Dry hop
Cali ale yeast fermented at 63F