orgenomescii
Member
2 weeks ago I brewed a RyePA (recipe to follow) with a 30% rye grain bill. It is ready for bottling but I don't really taste the fabled "spiciness" of the rye malt; it has definitely added something nice, full and weighty to the body but I find it hard to put a finger on what exactly that taste is. Maybe slightly more "grainy" like a rustic homemade bread. I milled all the grains together fairly finely and am wondering if I didn't properly mill the rye as some of the grains slipped through the millstone and hence if I haven't gotten the most out of my rye malt, or if rye simply doesn't have as strong a flavour profile as I was led to believe by online posts & articles. I didn't go crazy with hops so while their flavour is quite noticeable they aren't overpowering the malt flavour.
So did I mess up somewhere or does rye just not have as prominent a flavour or taste as I've seen online?
Recipe: 10L BIAB
-1.6kg Chateau Pale Ale (59.9%)
-800g Chateau Rye (30%)
-250g Weyermann Caraamber (9.4%)
-20g Chateau Roasted Barley (0.8%)
Hops:
60mins 15g Northern Brewer 10.1%AA
30mins 8g Cashmere 8.9%AA
10mins 6g Cashmere 8.9%AA
Half a pack of US-05
So did I mess up somewhere or does rye just not have as prominent a flavour or taste as I've seen online?
Recipe: 10L BIAB
-1.6kg Chateau Pale Ale (59.9%)
-800g Chateau Rye (30%)
-250g Weyermann Caraamber (9.4%)
-20g Chateau Roasted Barley (0.8%)
Hops:
60mins 15g Northern Brewer 10.1%AA
30mins 8g Cashmere 8.9%AA
10mins 6g Cashmere 8.9%AA
Half a pack of US-05