Author Topic: rye, rye, rye!  (Read 2550 times)

Offline Johnnyv42

  • BeerSmith Brewer
  • ***
  • Posts: 34
rye, rye, rye!
« on: December 12, 2011, 08:49:20 PM »
A friend has requested that I make him a Red ale with some rye in it. I would use an all grain recipe. Any pointers in using rye in beer? I've read that I shouldn't use too much, doing so may cause problems with the sparge (aka stuck sparge). What rye malt vs. flaked malt, any preference there? Anything else? Thanks!
Primary: Wit, Red

Secondary:

Bottled: Brown, Coffee Stout, Stout, Wee heavy, 60 Shilling, Brown Ale, Smoked Black IPA, American Pale Ale, Vanilla Porter, Wit

Offline Johnnyv42

  • BeerSmith Brewer
  • ***
  • Posts: 34
Re: rye, rye, rye!
« Reply #1 on: December 13, 2011, 09:32:26 PM »
Just what the doctor ordered! Thank you very much!
Primary: Wit, Red

Secondary:

Bottled: Brown, Coffee Stout, Stout, Wee heavy, 60 Shilling, Brown Ale, Smoked Black IPA, American Pale Ale, Vanilla Porter, Wit