How would you describe the flavor of rye malt?

[Adam]

I had a red rye ale at the brewpub last Friday and it was fantastic. It was a different flavor, but I couldn't really describe what it tasted like.

What flavors do you guys get from rye? I can't describe it at all.

[scotchpine]

I think dry, with an earthy spiciness. Think of rye bread flavor. If you get some rye grains to brew with, chew on a little of it. I also use some flaked rye with it if I want to increase a crisp, dry and spicy character. I brew my Panama Red with 16% rye, 8% flaked rye and dry hop with Amarillo. 5.5% ABV. It's my summer Red Rye Ale.

[ajdelange]

Dry. Tangy. Sharp. Sour. Like rye bread. And oily mouthfeel.

[Adam]

Thanks guys. I'm going to pick up a growler tonight and see if I can pick out those flavors. At $9.50 with $6.50 refills, it's a cheap study!

[Tom from Raleigh]

Don't forget the rice hulls! I've had more than a few stuck sparges with rye malt.

[brewinhard]

I get a full creamy mouthfeel from rye additions. Quite noticeable in lower gravity beers. As for the flavor - dry, earth and slight spice.

[Joe'Bronco]

I like to add a bit of rye to my IIPA's. It gives the head a VERY thick almost whipped cream type of head. I dont add enough to impart the flavor enought to call it a Ryipa. Only about 10-15% of the grain bill. I love the mouth feel that it brings. Rye, light crystal and a shit ton of 2row is a geat base for an IPA.