NateBrews wrote:Well, I'm drinking a glass of this right now and it is almost exactly what I was shooting for. 3.5%, plenty of mouthfeel and light easy drinking. The rye character plays well with the spicy/earthy hops that are in it. It might be interesting to do this with a hop like mandarina bavaria to make it more citrus, or maybe the spice and citrus would clash and it wouldn't work at all.
There is a little slickness at the end of a swallow that I imagine is from the 40% rye that is in there, but it isn't offensive at all. I think this will get brewed again.
.brewinhard wrote:Even without the caramunich, the rye ad dition will give you plenty of body and mouthfeel needed for this style. And I would totally scale this up to a 1.045 or so.
Just FYI, Bugeater (here on the forum), makes a rye cream ale. You could also do a search for that one.
Bugeater wrote:.brewinhard wrote:Even without the caramunich, the rye ad dition will give you plenty of body and mouthfeel needed for this style. And I would totally scale this up to a 1.045 or so.
Just FYI, Bugeater (here on the forum), makes a rye cream ale. You could also do a search for that one.
Yes I do make this. I will be brewing it again soon with a kolsch yeast. Just take a good solid cream ale recipe and add a pound of rye malt. Hop it with saaz hops (or another noble hop). Ferment in the upper 50' s or low 60's.
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