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I apologize up front for the complex malt bill and length of this post, but I’d appreciate any input. My neighbor likes the darker/heavier brews so I'm putting together a Tropical Stout recipe which I want to spice it with rye—this is a new one for me. This will be a 5Gal Lager brew, but I want to keep it British. I’m keeping the rye around 10-15% so it’s more just a spice than a Rye Beer, and this, I hope, will enhance the mouthfeel so I can drop flaked barley or oats. If that makes sense?
Recipe:
Base (77-80%) will be 8# Maris and 1.5# Rye Malt--charged with some late boil molasses.
The darkening/roast bill is made up of a total >10% combined Chocolate, Midnight Wheat and RB.
But, I am vacillating for the middle biscuit/texture character. I thought to add a combo of 1# Special Roast 30L with a half of C80, or (if I can find it) dropping those for some Weyermann Cara Rye 75L maybe @ 5-6% and back off on the Rye Malt a touch.
So, Questions: 1) If I can get the Cara Rye (which has a more intense biscuit flavor I’m told) would you recommend leaving in some of the Special Roast for the sweeter end or would they compete too much and gray it out? Maybe replace with a hint of C40?
2) What hops go well with rye in a brit beer. With the spiciness of Rye, I thought spicy, fruity and herbal, but non-citrusy would be best, no? Any recommendations? I am leaning toward 20 min flavor with EKG and a Northern Brewer bitter for 60 min, but honestly I'm a little nervous here. All other input also welcomed. Thank you.
Recipe:
Base (77-80%) will be 8# Maris and 1.5# Rye Malt--charged with some late boil molasses.
The darkening/roast bill is made up of a total >10% combined Chocolate, Midnight Wheat and RB.
But, I am vacillating for the middle biscuit/texture character. I thought to add a combo of 1# Special Roast 30L with a half of C80, or (if I can find it) dropping those for some Weyermann Cara Rye 75L maybe @ 5-6% and back off on the Rye Malt a touch.
So, Questions: 1) If I can get the Cara Rye (which has a more intense biscuit flavor I’m told) would you recommend leaving in some of the Special Roast for the sweeter end or would they compete too much and gray it out? Maybe replace with a hint of C40?
2) What hops go well with rye in a brit beer. With the spiciness of Rye, I thought spicy, fruity and herbal, but non-citrusy would be best, no? Any recommendations? I am leaning toward 20 min flavor with EKG and a Northern Brewer bitter for 60 min, but honestly I'm a little nervous here. All other input also welcomed. Thank you.