This will be my first attempt at a rye beer of any sort. There is a reason I’ve never attempted rye before: I don’t like rye beers. I’ve had maybe 3 or 4 commercial rye beers, and every time I realize that I like rye in bread, but not in beer.
So why would I attempt to make a rye beer when I don’t like them? Well, I’m trying to figure out if it’s actually the rye in rye beers that I dislike, or if it’s something else. I figure I’ll only know by making one myself. And if it’s actually the rye, is there a way to make a rye beer I’ll actually like? There’s only one way to find out.
6# 2-Row malt
2# Vienna malt
4# Rye malt
2 handfuls of rice husks
1oz Perle @ 60 min
1oz Cascade @ 15 min
1oz Citra @ 5 min
RO water with 1 tsp calcium choride and ¼ tsp lactic acid (guessing)
US05 yeast, 2nd generation
Since rye isn’t just husk-less, but also very hard, I had to use the Corona mill to mill it. PITA, but it makes for a great crush.
Mashed in the mid 140s, then raised it to mid 150s at the end.
The lack of crystal made for some very drab looking wort.