terrapinj
Well-Known Member
I've brewed a number of beers with 15-20% rye but were either Pale Ales or IPAs and never picked up the spiciness that everyone talks about with rye. I figured maybe it was covered up by the hops.
I recently did a batch of 70% pils 30% malted rye FWH Mt Hood Hops (~ 1.5oz I believe) and split with BRY-97 and 3522 and didn't pick up the slightest hint of spiciness from either batch.
Is it just me/my tastebuds or are there others that don't get any spicy flavors from Rye?
I recently did a batch of 70% pils 30% malted rye FWH Mt Hood Hops (~ 1.5oz I believe) and split with BRY-97 and 3522 and didn't pick up the slightest hint of spiciness from either batch.
Is it just me/my tastebuds or are there others that don't get any spicy flavors from Rye?
