A few years ago I made rye beer. I liked it, but I haven't used rye malt since. Now I'm trying to make a copy of Guinness, so I'm reading various instructions on how to make it as faithful as possible. Since I don't have equipment for nitrogen or even carbonation with CO2, I do carbonation with sugar in a bottle. I remembered rye malt. I know that it brings fullness of flavor and strengthening of the foam, and it also has that different taste that, in the amount of about 5% of grist, could imitate the slightly acidified (brett or milk acid) taste of Guinness.
What do you think about that?
Has anyone tried it yet?
What do you think about that?
Has anyone tried it yet?