Some mild advice

[killer]

Cillian, which rye beers did you taste and how would you describe the rye in them? I've never brewed with rye malt but am going to have 12% of it in a 1048 bitter with Fuggles and some scrap Pacific jade and Kohatu. Apparently 12% is a "sweet spot" for rye malt, lol. Cheers.

The beers were Westbrook One Claw Rye Pale Ale (in a can !), and Brouwerij Cascade Amarillo Rye Pale Ale. To be honest I would the describe the taste as slightly spicy and distinct - same as with rye bread for example. I was thinking maybe 20% Rye once a I get my hands on some...


Still haven't got the OG on this beer.... Where the hell did I put my hydrometer

[killer]

Right ! Found my hydrometer OG 1042.... FG 1013 ! Bottled 22L with 75g sucrose.

The cleanest tasting beer I've made. Tasted very crisp with that typical challenger bitterness out of the fermenter. I used phosphoric acid to drop the alkalinity. Once this is fully carbed up I'm hoping to get a little more body and maltiness out of it.

[jimp2003]

Sounds like it is going to be a good one.

Well played Sir. Well played!