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rye, rye, rye!

Johnnyv42

Brewer
Joined
Oct 18, 2011
Messages
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Location
Loveland, CO
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!
 
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