Hops for Rye Pale Ale

Simcoe, centennial, and Amarillo would be my choices.

 

Ha,ha. I just wrote up a DIPA Rye for an upcoming brew day. I’ve got Centennial & Cryo Simcoe. Thinking about adding Cascade and Chinook as well.

 

Centennial and simco, and a good shot of the simco in the DH. Made that combo a few times with good result but, did use 1 oz cascade at 60,,,,,,,, just because.

 

At the risk of sounding like a dick, my recommendation would be "any hop that you would normally use in a pale ale without rye", because all that rye contributes to a beer is beta-glucans. Same as oats, really.

 

Crystal hop will add a little spice. The rye won't, but Crystal hop should.

 

I'll see your dick, and raise you 5 inches.

 

Indeed. Finally, finally, the interwebs are catching on with the truth about rye. Finally. It took many years to get pumpernickel out of people's minds, and some are still stuck in that rut. But yes, I totally agree with you. A different kind of breadiness. And earthy. Like dirt, only it tastes good, not bad.

 

Don't know if I'd say that, but beers that have grists that are high in rye are definitely different than those that are all barley. To me there is very little, if any, difference in taste. The difference is in mouthfeel. YMMV, obviously.

 

I personally disagree with the belief that rye offers no distinct flavor versus barley. Wheat definitely tastes different than barley, and in my mouth rye tastes different as well. Just tasting the grains straight, even blindfolded, I think anyone would be able to discern between the three even if they couldn't identify them - although I guess I could be wrong on that because some people just don't pay that much attention to what they're smelling and tasting - there are still people who taste beer and when you ask them what they specifically taste they say "beer".

 

The couple of IPA’s that I’ve used rye in I have noticed an increased body and mouthfeel. Around 20% in the grain bill. Something that I like when put in the right style of beer.

 

i like some rye either flaked or malt in pales and ipas on occasion. definatly adds some flavor, but cant say right now what. guess ill have to brew some next.

 

Grains taste different pre-fermentation v. post-fermentation. Sure, wheat bread and rye bread taste different, but neither is fermented. This, IMO, is the disconnect with these grains and their contributions to your end product.

 

Ideal ratio - 3 Crystal / 1 Simcoe / 1 Centennial

Why? Because Crystal is subtle compared to the others and will get lost in the mix at the ratio you specified. Crystal hops bring 75% spice and 25% citrus to the party IF you use enough of them. Spice is what rye needs IF you can't taste the spice note from rye malt AND you want spice. There are plenty of people that taste a spicy note with rye and zero spicy hops.

Rye bread tastes like Rye bread on account of caraway seed. Rye bread without caraway seed isn't proper Rye bread. Therefore, beers made with rye malt don't taste like rye bread unless they are dosed with caraway.

None of this matters much if you enjoy the beer you made.

 

Holy shit! Welcome back.

Edited to add: Not really relevant for the discussion, but I had a really great sour beer from Scratch brewed with caraway seeds.

 

OMFG