Rye with a Pilsner?

Great Divides Hoss Lager is essentially that. Do a pils an sub in 10-15% rye for Pils malt.

 

I'm going to have to say YMMV here. I have done a Pale Ale with 14% rye malt several times, and the rye flavor is there. It's not in your face, but it's identifiable.

 

Whenever I homebrew with Rye I find that its flavor contribution is subtle.

IMO, Rosannah Hayden describes it well:

“Most rye beers currently available in brewpubs across the United States don't have an instantly recognizable rye quality to them. Indeed, rye's main contribution as an ingredient is its enhancement of the overall complexity of the beer's flavor. Although the crisp, slightly spicy rye flavor does emerge somewhat distinctly (usually at the finish), at the proportions generally used it is neither too forceful nor overpowering. The subtlety of the rye flavor is due to a variety of factors, including the amount of rye used in the recipe, the form of rye used, the hopping level, the type of yeast used in the recipe, and the other ingredients involved in the brew.”

http://morebeer.com/brewingtechniques/library/backissues/issue1.3/hayden.html

Cheers!

 

What he said!

I say go for it. 10-15% rye and let us know what the final product was like!

 

You guys are all correct, all of the above. The flavor of rye is earthy and bready, but subtle, thick and slick -- I would describe the feel as somewhat milkshaky but not quite -- and NOT spicy.

Use as much or as little as you want. If you want some benefits without significant character, use 10%. If you want more benefits with moderate character, use around 20-25%. You can go ahead and use a buttload like 40-50% if you want flavor on top of everything else.

 

I just finished a rye blonde with 20% rye and it's a bit much, I would dial it back to 15% in light beers. Great head retention.

 

Remember that he is making a Pilsner, not a RyeIPA, so a little will go a long way.

 

It is absolutely spicy to my palate. Not in a capsacin sense, but there is a certain indistinguishable bite/flavor to it. Zesty? I'd struggle to find another word that fits.

 

I've heard that different brands have different levels of the "zesty dryness". I believe I have only used Briess (but I don't recall), and it's really not spicy or zesty at all, even at 40%. YMMV. I think the "spiciness" often comes from hop selection (German Tett and Hallertau are very common in rye beers) more than the rye itself. Also, keep in mind that rye tastes nothing at all like caraway seeds used to flavor most rye breads. If you want caraway spiciness, then you need to add that yourself -- rye doesn't taste like that at all. Just wanting to be clear, and don't want people expecting "spiciness" from rye, because in the experience of many.... it ain't spicy. Could we be wrong? Sure. You be the judge. Crunch some up raw in your mouth and see what you pick up from it. I get bread and earth.

 

Have you ever brewed with Weyermann Rye Malt?

Cheers!

 

Jack, I don't recall. It's only recently that I've started to pay attention to brands and countries when choosing my malts (since I now know there can be HUGE differences!). I have a feeling I've always used Briess rye if it was the cheapest (local), and have not used any rye very recently.

 

I have brewed with both Briess and Weyermnn and for my beers (and my palate) I get something ‘more’ from the Weyermann Rye Malt vs. Briess. Whether the word “spicy” is the proper descriptor for the Weyermann Rye Malt flavor contribution I am uncertain. I would certainly state that it is more than just “earthy/bready”.

Cheers!

 

No, he's just telling it like it is.

 

Someone needs to keep me in line.