Chocolate Rye

[bwarbiany]

O'Shea mistakenly got a sack of chocolate rye, and when they saw me buying 5# of rye malt today, offered to throw in a few pounds free.

So I've got two pounds of Chocolate Rye. And I have no idea what it makes sense to use it for/in.

Any ideas?

[BrewMasterBrad]

A couple things immediately came to mind. How about an American Brown Ale with chocolate rye malt? How about a Ryezenbock?

[dhempy]

A couple things immediately came to mind. How about an American Brown Ale with chocolate rye malt? How about a Ryezenbock?

And that's why you're Brew_MASTER_Brad ... how do you know this stuff?

Dan

[brahn]

+1 to American Brown Ale

Maybe a rye porter? It could be a nice accent in a milk stout or foreign export stout, but I don't know if the rye would really come through.

[bwarbiany]

So if I really wanted to hammer home the Rye Brown Ale, I'm guessing I'm looking at something like:

15# Pale (US)
5# Rye Malt
2# Chocolate Rye Malt
2 oz Cluster (60 min) - 25.9 IBU
2 oz Willamette (5 min) - 4.1 IBU
3 packs Nottingham
Mash at 154

This gets me right in the middle of the ABA style guidelines, 1.053, 21.9 SRM, 30 IBU.

Any ideas?

(Mods can potentially move this to the "Recipes" forum now if you'd like...)

[brahn]

That looks great to me.

[BrewMasterBrad]

+1 to American Brown Ale

Maybe a rye porter? It could be a nice accent in a milk stout or foreign export stout, but I don't know if the rye would really come through.

I can't believe that you actually suggested a porter. Are you feeling alright?

[brahn]

Rye has a kind of earthy spice to it that I think might pair well with dirt, that's all.