so i love the flavor of a good, spicy rye. been trying to get a good rye lager going and while the flavor is there, it doesnt seem to pop like i have experienced in other rye beers.
ive gone 40% rye and had decent flavor, but i also mixed flaked and malted. is there a consensus as to which one of those adds more rye flavor? and is a small addition of crystal rye a good idea to help get it to really standout?
ive also come to believe that if im not getting a ton of rye flavor at 40% then its a problem with either-
maltster? typically i get briess
yeast? lagers in general soften flavors, but maybe try different strain?
recipe mix? flaked vs malted vs crystal
ions? go balanced or favor chloride?
anybody with strong opinions and experience with rye?
ive gone 40% rye and had decent flavor, but i also mixed flaked and malted. is there a consensus as to which one of those adds more rye flavor? and is a small addition of crystal rye a good idea to help get it to really standout?
ive also come to believe that if im not getting a ton of rye flavor at 40% then its a problem with either-
maltster? typically i get briess
yeast? lagers in general soften flavors, but maybe try different strain?
recipe mix? flaked vs malted vs crystal
ions? go balanced or favor chloride?
anybody with strong opinions and experience with rye?