I recently brewed my scottish ale recipe but subbed out 16% of my base malt for malted rye. Recipe is as follows:
65% Golden promise
16% rye malt
6% caraaroma
4% biscuit
8% dark munich
<1% roasted barley for color
25 ibus with Galena
OG 1.056
FG 1.015
Use RO water and adjust with equal parts caso4 and cacl to get 30ppm calcium, mash ph 5.4
Scottish ale yeast, 2 liter starter and pure 02 for 30 seconds. Ferment at 60 degrees and transfer to keg to spund when gravity showed 1.020
step mash 148/158/162/174 on all electric system
I've brewed this recipe many many times without the rye, and changed nothing this time except for the addition of 16% rye. my bittering hops are the same that I've used for the same recipe without the rye. here's the thing, the perceived bitterness is much higher in this beer that its all barley counterpart. The only thing I can think of is that the rye somehow increased perceived bitterness. Has anyone else experienced this??