Anybody have any experience using Weyermann Cararye? If so, what did you think of it? I'm considering using it in a Biere de Garde.
I've got a biere de garde ready to bottle this week that's just TFGP, biscuit malt, and cararye, fermented with wlp072. I'll let you know what I think at bottling.
So... What did you think of it? I ended up doing something similar- GP, Munich, biscuit, cararye, and fermented with WY3526. I also lagered for 3 months. I found the flavor to be quite unique, kind of spicy, biscuity, and sort of licorice/ anise flavor. It turned out good, but not what I was expecting. It seems a little cararye goes a long way too.
@Supergenious and @MrOH what percentage did you guys use? I can't recall using it. If I have it was probably in an amber long ago
I only used 2%, so it didn't add a huge amount of anything. I haven't really had more than a couple off the batch yet, and those have been spread out, but there is a nice spicy anise-like complexity that definitely isn't the fuggles underlying the malt.
3.5% Cararye. Also had 7% Flaked rye and 7% biscuit malt. I think a little can go a long way. It taste quite unique. Does Oberon use this? For reason it reminded me of it. That being said, I think it would be good in a hoppy rye beer.
