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Add Rye?

Beer Recipe Design
#1

So I made a pale ale with the recipe below. Its pretty good. Ive never used Rye and was wondering if rye could be added to it succesfully. If so, what amount?

Any advice would be appreciated.

Grains & Adjuncts
Amount Percentage Name Time Gravity
9.25 lbs 89.16 % Pale Malt (2 Row) US 60 mins 1.036
8.00 ozs 4.82 % Caramunich Malt 60 mins 1.033
2.00 ozs 1.20 % Special B Malt 60 mins 1.030
8.00 ozs 4.82 % Caramel/Crystal Malt - 60L 60 mins 1.034

Hops
Amount IBU’s Name Time AA %
0.75 ozs 39.74 Magnum 60 mins 14.00
1.00 ozs 26.30 Columbus (Tomahawk) 15 mins 14.00
1.00 ozs 0.00 Columbus (Tomahawk) 0 mins 14.00
1.00 ozs 0.00 Cascade 0 mins 5.50

Yeasts
Amount Name Laboratory / ID
1.00 pkg California Ale White Labs 0001

Additions
Amount Name Time Stage
1.00 oz Irish Moss 15 mins Boil

#2

I usually add 10% rye to my pale ales with good results.

#3

For my tastes, you need 15-20% rye to really make it noticeable. I’d replace part of the pale malt with rye malt.

#4

Ok, so you’d suggest replacing maybe 2 lbs of the pale malt for the rye?

#5

+1. Personally I’d go even higher and go with 3-3.5 pounds. Rye is nothing to be scared of. Use a ton and you’ll find out what it tastes like for sure. Just be aware that it will make your mash very sticky because rye doesn’t have husks, so you should also add a pound of rice hulls to prevent a stuck mash.

#6

Depends on your mash/lauter system. I’ve gone as high as 50% rye without issues.

#7

Ill probably add rice hulls. If its anything like wheat Ill get a stuck sparge. Wheat stops my system up everytime.

#8

Denny,
Does that 15% mean only rye malt or can you make some of the 15% flaked rye?

#9

Either one is good. They might taste a little different so you might want to run some experiments.

#10

[quote=“Rookie L A”]Denny,
Does that 15% mean only rye malt or can you make some of the 15% flaked rye?[/quote]

I prefer malted rye over flaked. It seems to me to have a lot more flavor.

#11

[quote=“Denny”][quote=“Rookie L A”]Denny,
Does that 15% mean only rye malt or can you make some of the 15% flaked rye?[/quote]

I prefer malted rye over flaked. It seems to me to have a lot more flavor.[/quote]

That’s good enough for me. Thanks

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