Rye pale ale

[Krimbos]

Considering using rye in my next pale ale. Recipes are pretty basic. 10-20% of grain bill

Any comments or suggestions?

Hop schedule?

 

[chessking]

Rye adds a nice spice note as well as some viscosity. Don't go too high, unless you want to make a Roggenbier. Although the flavor is appealing, adding too much will leave a cough syrup consistency. I have made 50% rye beer and although it was tasty, it was hard to get over the thick mouth feel. A Protein/Beta Glucan rest can reduce some of this when rye is used in large amounts, but I have never been able to eliminate it. 10% or so in the grain bill is about right for a hint of flavor without all the extreme effects.

 

[chessking]

Another thought. James Spencer has done some experiments using Rye to boost mouth feel on low gravity session beers that would normally be thin and watery. These beers were around 2% ABV. Don't know if this is what you are looking for, but it is an interesting concept.

http://www.youtube.com/watch?feature=pl ... OBROqq0d98

 

[Krimbos]

These beers were around 2% ABV.

That makes no sense.....

 

[chessking]

These beers were around 2% ABV.

That makes no sense.....

Not my thing either, but ya know how it is. Different strokes...