Do you think, maybe around 20%? This is just a test batch, do you think maybe start off with 10% and bump it up the second batch or just go all in with 20%?
Yeah, you need at least 20% rye for it to be noticeable. FWIW, I don’t care for rye and Munich together. Maybe that’s just me.[/quote]
+1! I can’t detect rye in small amounts. I like to use 30% or more. I make a Rye Saison form time to time and have used 30% with good results. I also made a Roggenbier recently with 50% Rye malt. Damn tasty!!!
PS: I’ll add I’ve since quite smoking and my sense of smell has really gotten better. I’m curious if I brew these same beers if the rye will stand out even more… very curious now…
Don’t let me scare you off your idea…it may just be my own tastes. And you don’t have a lot of Munich in there. When I’ve used them together it was with a lot more Munich.
[quote=“dobe12”]
PS: I’ll add I’ve since quite smoking and my sense of smell has really gotten better. I’m curious if I brew these same beers if the rye will stand out even more… very curious now…[/quote]
Back before I quit smoking I used to pack Little Debbie snack cakes in my lunch. Not too long after I quit I thought they did something to them. I finally realized that I was regaining my sense of taste. Some of the money I saved on smokes went to buying quality deserts.
That was back in '84 and if I had kept on smoking along with some other health issues since then I might not have survived until now if I hadn’t quit.