I used it once in a smoked amber/copper ale type of thing. Turned out damn nice.
Smokey Rye made Oct2011 (Other Smoked Beer)
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 13.8 (EBC): 27.2
Bitterness (IBU): 26.9 (Average)
43.31% American 6-Row
27.56% Rauchmalt
19.69% Rye Malt
3.94% Caramel Rye
3.54% Caramunich III
1.97% Chocolate, Pale
0.6 g/L Green Bullet (13% Alpha) @ 75 Minutes (First Wort)
Single step Infusion at 65C for 90 Minutes. Boil for 75 Minutes
Fermented at 17C with Wyeast 1272 - American Ale II
Notes: Bottled 28/10/11
about 10 L at about 5.8% abv
1.047 to 1.004 and then bottled.
tastes freakin awesome. Malt driven.
Recipe Generated with
BrewMate
Others say rye goes good as sub for wheat in DSGA recipe, pale ales, ipas etc so i imagine anything like that would be good.
Caramel Rye IPA?