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re: Homebrewing: In-Process Thread
Posted on 1/22/15 at 11:13 am to Fratastic423
Posted on 1/22/15 at 11:13 am to Fratastic423
quote:
Sorry, didn't mean to sound condescending. I am a stickler of sorts for not calling a beer a specific beer style when it doesn't fit the traditional description of said beer style. If I were brewing an IPA to make a great version of an IPA to style, lots of rye, wheat or oats is not what I would add. However, brewing a beer with 16% of those grains and using an IPA hop schedule should come out great. I would think that the wheat may get lost in the shuffle with the rye and hops though.
I'm the opposite. I don't care about style.
I wouldn't even ask if I was only using 20% or so of rye+wheat+oats, but since it would be 50% using that combination I just wondered if there is any issues that may come up, other than the potential for sparge complications, as Bug pointed out.
1
Posted on 1/22/15 at 11:19 am to LoneStarTiger
quote:
I'm the opposite. I don't care about style
I only care when it comes to the naming, not the brewing as I brew a bunch of random stuff. Anyways, I was thinking more about the grain bill.
I think leaving the Rye % high, if not bump it higher. I think leaving the oats that high would be really overkill though. When I think of oats I don't really think of flavor but rather mouthfeel and body which you can achieve with much much less (5-7%). The wheat would be interesting to leave at the same level as the rye.
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