What is the consensus on grain-to-glass time for rye beers? I am planning a red rye ale. Probably somewhere around 20% rye with an OG approx 1.055. I’m assuming I can turn it around in 6 weeks, but never having used rye before, not sure if there are any special considerations.
Also, I am still in the info gathereing stage of a good recipe so if anyone has any suggestions, please share.
As always, forum advice much appreciated!
