Rye is an interesting ingredient. On one hand it lends a thick, chewy mouthfeel. Then it comes across as drying in the finish. I don't know that I would consider Munich as offsetting dryness, I've brewed some very dry beers with 90%+ Munich. I noticed in the recipe db that you add corn sugar to this recipe which would also dry the beer out. If you're trying to reduce dryness you might try changing that too.bwarbiany wrote: RyePA: Scored 29 from all three judges (incl. Brad N). All seemed to find it estery, some I think suggested it was too apparent. I thought that odd as I fermented US-05 down in the 64 deg range. Other comment (that I think hurt my score a bit) was that it finished a bit dry, which I attribute largely to the use of Rye. I try to balance this recipe w/ Munich & Crystal 60L to offset that Rye dryness, and I think I hit it pretty successfully (but that puts it a bit on the edge style-wise). So I'm okay with that comment... Just need to figure out the ferment. It was the first use of my keg fermenter, so maybe I need to dial something in a bit better.
Then again, if you like it I wouldn't bother changing the recipe to get better scores in competition. I was checking out your recipe because I plan to brew a pale ale with about 15% rye in the grist in the near future and wanted to see how our recipes compared.
