rye malt

[RabMaxwell]

I was looking at Crisp Maltings Alloa & saw this about rye malt

For brewing, mixed with barley malt, rye malt can improve head retention,
improve mouthfeel, introduce flavour changes of a toffee/caramel note at lower
inclusion rates and a spicy after-palate at higher inclusion rates. Most notably,
rye malt will impart a reddish hue to beers.

I have never used rye malt but as i often make scottish type beers the toffee/caramel note is very desirable. I often boil the crap out-of the first gallon or so of the first sweetest running's from the tun. But was thinking rye malt would enhance the effect. Can someone who uses this malt like to comment on it's effect. Cheers

[RabMaxwell]

I was just wondering what it's like to use if it seems good i will get a 25 kg sack next time i go to the maltsters.I only ever buy roast barley & bits & bobs from home-brew suppliers tight jock you see Daab

[mysterio]

I wouldnt mind some Scottish ale yeast for 50p.

Let us know how the rye malt experiment goes Rab i've been meaning to try some rye malt.

[RabMaxwell]

If i get it mysterio it will be a little while i still have 8 sacks of marris under my bed to get through.Cheers

[Immy's Dad]

I was looking at Crisp Maltings Alloa & saw this about rye malt

My eldest brother used to be a brewer at Macklay's(sp) brewery in Alloa. Had a quick search for it on the interweb but it would appear it is no longer there.

He lived in a small town called Tillicoultry.

[SteveD]

German Roggenbier is made with rye. Try that if you can find it or at least see if you can find a taste profile on the net to give you an idea. An oily spiciness is what I seem to remember as being a keynote feature.

[oblivious]

It’s supposed to work well in wheat beers and pale ale’s

Here is a recipe that a lot of people have brewed

http://www.brew-monkey.com/recipes/html/connsryeipa.htm

[Andy]

I'm very tempted to give Denny Conn's RyePA (recipe above) a go!