The Best Damn Homebrew Shop has a good selection of malts, many that are new to me. One of the most interesting is Caramel/Crystal Rye. Rye adds a distinctive spicy, dry flavor to a beer when utilized correctly and with appropriate subtlety. I'm a huge fan of Alpine's Nelson which makes great use of rye in conjunction with Nelson Sauvin hops, and I've used rye with some success in the past (most recently with Ryenoceros IPA). Crystal Rye is something I don't have experience with, though. It's toasted like any other crystal malt and ends up at roughly 100 L. Tasting it in its raw form gives the impression that it will impart the same flavors as its unkilned counterpart but with the additional roundness and intensity of flavor you'd expect in a crystal malt. The last two beers I've made have used Crystal Rye and I'm excited about the possibilities. Recipes and descriptions below:
Yesterday, I brewed a double rye IPA with Lewy, Eric and my new friend, Bill. I looked at a lot of different recipes when formulating this beer and decided to stay relatively true to what's worked in the past. A large amount of American 2-Row provides the bulk of the fermentables with a pound of standard Rye and a half pound of Crystal Rye adding complexity. Over a pound of the hops I bought a few weeks back find their way into this beer (Chinook, Amarillo, Columbus, Centennial, Cascade), and I'm hoping that they leave some room for the rye to shine in the final product. I'll be dry hopping it three times before it's done.