I'm thinking of using both types of rye in an IPA. Was wondering if this is a good idea. 12 lbs Marris Otter 1 lb L40 1 lb rye 1 lb flaked rye .5 lb caripills 5 gallon batch after boil 1 oz Columbus 60 1 oz cascade galaxy and cennteneal 15 1 0z citra FO DH with 1 oz citra and simco thoughts
Why do you think it might be a bad idea? What are you hoping to get from the 2 kinds of rye that you would not get from 1? I assume you are hoping for a little "body" with the rye, given that, why the carapils? Is L40 crystal/caramel 40? Is so, I don't think you need any carapils, especially with rye. You did not ask about hops, but I would move your 15 minute addition closer to 5
Well, this is my second rye brew. To answer your questions, 1. I don,t think it may be a bad idea, just like others input. 2. Don,t know what I might get, that's why I asked. 3. I had a rye IPA in Maryland, liked it, and though the different flavor I was tasting was rye and was not sure it would add to the body. 4. Yes, L40 is crystal. Thanks for the input
I like rye in an APA or IPA, but I don't get any "spiciness", it just seems to make a dryer beer that has a fuller mouthfeel. I don't think you would notice in an IPA if you used both kinds of rye or just 2#s of either one. I don't notice a huge difference between rye malt and flaked rye in basic saisons. If you want to get experimental, pick one type for this brew and then if you like the results, do it again with the other type. As mentioned, I would not bother with the carapils if you are using both rye and C40. hope that helps
For an IPA, I'd use 2 kinds of rye...malted and crystal (instead of the C-40 and Carapils)... ~20% total of grainbill...don't forget the rice hulls
I get different flavors from malted vs unmalted rye, same thing for wheat ditto on the carpils (IMHO a totally unnecessary malt) I would suggest adding another 2-6oz of hops in this beer
How different are the flavors of malted vs. unmalted rye to you? Especially in an IPA? I'm not saying there is not a difference, but I don't think it is a huge one, i.e. it is largely overwhelmed by yeast character (saisons with brett) or by lots of hops (IPAs)
Not a bad idea if that's what you have on hand. I've used flaked and malted rye once each. I used 60% in a Berliner and you can definitely notice that it's there. I used a pound of flaked rye in an APA. You couldn't tell it was there.
Guess I,ll lose the carapills and keep the rest. Don't have any more rye to add, no rice hulls either, but, knock on wood, I never had a stuck sparge. I'll report back later. Thanks everybody for the replys
You could always dial back the MO to boost the percentage of rye in this beer. If you do that by a lot, you will probably want to dial back the C40 as well.
Like unmalted wheat, unmlated rye to me is creamier, and it has more of the spicy, calvados-like flavor that people talk about with rye malted rye has a meatier rounder flavor, similar to the way malted wheat tastes distinct from unmalted wheat, but the rye is a bit rounder of a flavor and has a sweetness to it
I haven't either. I've used crushed grain from two brew shops and perhaps the crush I have gotten has not been fine enough to give me a stuck sparge? Then again, I've brewed beers with > 50% wheat/rye combos and still no stuck sparge.
I crush the shit out of unmalted Rye when I use it- it seems to really make the Rye spicyness pop. It also is problematic during sparge. Rice hulls, rice hulls, rice hulls... When I use malted Rye I use a slightly finer crush than typical. When I want a lot of Rye spice in your brew you've gotta go about 30% which tends to make a stuck sparge when crushed fine. Highest percentage of Rye I've used in beer is 50% and without rice hulls it would've been a nightmare!!! I wouldn't use that much again as it was very spicy- 35% is my max to insure balance with the other grains/malt character.
