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Brew day: Would I Rye to You?

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

1.060

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.

Gravity ended up at 1.060.