Rye beer recipe opinions

[ray m]

Greetings, all.....haven't been on the board too much lately---lots of stuff going on.

Anyway, I'm probably going to brew next week. I'm finally going to give rye a try. Here is the all grain recipe I came up with. Opinions would be greatly appreciated, fellow brewers:

3.5 lbs. 2 row pale malt
2 lbs. Vienna malt
2 lbs. rye malt
1 lb. 20L crystal malt
2 oz. Crystal hops (total 6.6 AAU) for bittering
Big honkin' harvest of White Labs Kolsch yeast

I'll probably mash at @ 152*, for 60 min., and boil the wort for 60 min. The 2 oz. of hops will go in at the beginning of the boil. I also have 1/2 oz. of leftover Styrian Goldings hops that I might do something with, either adding them at the end of the boil, or even dry hop with them. What do you guys think?? Should I just leave the Styrians out of this one? Obviously, this is kind of a mish-mash recipe, using some malts and hops that I have not used yet.

[brewmonkey]

Looks good.

I am partial to Rye's that are not red however. I would use Pilsner malt, dump the crystal and half the Vienna and make up for it in Pilsner malt as well.

I would use the styrian somewhere in there, probably about the 30 minute mark.

Kolsch yeast is also the strain I would use.

Rye beers are awesome. I like the "peppery" flavor that rye imparts. Especially if you are using Rye malt vs. flaked rye. Weyermann's makes Rhy malt but I am partial to the Briess Rye.

[ray m]

Thanks, Brewmonkey....I think the rye malt my LHBS has was Weyermann's. I may take your suggestion and save some of the malt I already bought for another batch and go with some pilsner. I'll also add the Styrians halfway in. I'll let you know how it turns out.

[msk]

Could we get an update on the outcome?

And a final recipe?

Thanks a bunch


[and anyone else's recipe and observations?]

[Otis_The_Drunk]

I agree with brewmonkey

[HogieWan]

Originally posted by Otis_The_Drunk
I agree with brewmonkey

When can you not say this?

[shirteesdotnet]

I do like rye bread and I do like beer. Although, Im not fond of rye beers. If you go to Russia, they have a popular drink there called "Kvass", "Kvas"... however you want to spell it. Its made with rye bread and tastes just like you are drinking rye bread. They make theres with about 2 or 3% alc and you can find it all over in 2L jugs in big cities, or in smaller cities you might see little old babuska grannies selling their own homemade versions (luckily my granny-in-law makes hardcore vodka as a hobby)... Kids love Kvass there and so do adults... its sort of a 'get out of school or work at 3pm refresher' drink. Im sure you can wiki it: http://en.wikipedia.org/wiki/Kvass

[msk]

I tried a rye on national homebrew day, and I now desire to make it.

I found the recipe below on BYO.com and it looks like the exception to the normal recipe. . . 7.5# or .75# ? My observation is that rye is used as seasoning [less than 1# for 5 gal] rather than as the base malt, but this seems to be a rarely discussed style or flavor. Also the chocolate looks like a misprint of .25# ?

Does it taste as good without the berries?

Estonian Rye Beer
by Scott Russell

(5 gallons, grain and extract)

Ingredients:

0.5 lb. medium crystal malt (50-60° Lovibond)
0.5 lb. Vienna malt
2.5 lb. chocolate malt
7.5 lb. malted rye
2.5 lb. malted wheat
4 lbs. amber malt extract syrup
1 lb. wheat dry malt extract
0.5 lb. Belgian candi sugar (or 0.5 lb. dark brown sugar)
0.5 oz. Hallertau or Tettnanger hop pellets (2% alpha acid at most)
12 to 15 slightly crushed fresh or dried juniper berries
1 packet (10 to 14 grams) dry ale yeast or liquid culture (Wyeast 1007)
1/2 cup corn sugar

[corkybstewart]

I've never brewed a rye beer, but I think 7.5 pounds would be an awful lot of rye. You're probably right that it should be .75. I have a pound of rye that my son gave me for Christmas, would that be enough to be noticeable in 10 gallons or do I need another pound?

[HogieWan]

I saw a recipe in a book I have that is named "Black Bread Stout" It is a rye stout with caraway seeds - MMMM

[Derekt2]

Originally posted by msk
I tried a rye on national homebrew day, and I now desire to make it.

I found the recipe below on BYO.com and it looks like the exception to the normal recipe. . . 7.5# or .75# ? My observation is that rye is used as seasoning [less than 1# for 5 gal] rather than as the base malt, but this seems to be a rarely discussed style or flavor. Also the chocolate looks like a misprint of .25# ?

Does it taste as good without the berries?

Estonian Rye Beer
by Scott Russell

(5 gallons, grain and extract)

Ingredients:

0.5 lb. medium crystal malt (50-60° Lovibond)
0.5 lb. Vienna malt
2.5 lb. chocolate malt
7.5 lb. malted rye
2.5 lb. malted wheat
4 lbs. amber malt extract syrup
1 lb. wheat dry malt extract
0.5 lb. Belgian candi sugar (or 0.5 lb. dark brown sugar)
0.5 oz. Hallertau or Tettnanger hop pellets (2% alpha acid at most)
12 to 15 slightly crushed fresh or dried juniper berries
1 packet (10 to 14 grams) dry ale yeast or liquid culture (Wyeast 1007)
1/2 cup corn sugar

That has to be .75# rye. And if not it should be. Seven and a half pounds plus 2 and a half wheat would redefine what it means to get a stuck mash.

[barleyburps]

Was hoping to find a post on the outcome of ratios. . . .

Have had Founders Red Rye ale, and am a fan. . .

My next brew is going to be a rye. I'll be brewing about 16 gallon, 5 gallon of which I will age in an oak keg. .. . any insight will be appreciated.

[barleyburps]

i'm wondering if 5lb rye to 20lb 2 row would be too overpowering.

[markaberrant]

Originally posted by barleyburps
i'm wondering if 5lb rye to 20lb 2 row would be too overpowering.

Depends on the rest of the recipe, but I've heard to keep it around 20% and use rice hulls.

I did a simple american style wheat beer last year that was 50% barley, 30% wheat and 20% rye and it was not overkill.

[barleyburps]

thanks. . .I appreciate your insight..

[LOM718]

Hey,

I'm looking for a recipe for a Rye and Juniper Belgian White Ale - does anyone have any ideas? My Dad called me to tell me about a beer he had at Court Ave Brewery in Des Moines, IA which was made with rye and junipers, he said it was the best summer beer he's ever had, I'm interested in the combo and thought I'd see if anyone has any ideas.

Thanks!!

[Mill Rat]

looks like you're kinda on your own. I'd start with a basic Wit recipe, lose the coriander and orange peel, add in 1-1.5 lbs rye malt or flakes, I'm not sure how much/many juniper berries to add, and with that rye be sure to get some rice hulls and think about a protein rest in your mash.

[vance71975]

Hey,

I'm looking for a recipe for a Rye and Juniper Belgian White Ale - does anyone have any ideas? My Dad called me to tell me about a beer he had at Court Ave Brewery in Des Moines, IA which was made with rye and junipers, he said it was the best summer beer he's ever had, I'm interested in the combo and thought I'd see if anyone has any ideas.

Thanks!!

Let me start by saying i know nothing about the beer your talking about, with that being said here is my take on a Juniper Rye Wit Beer.I also suggest a Protein rest, and maybe even an acid rest as well.I would do a Light body low temp mash around 145-150 for conversion just to make sure it finishes dry and refreshing. I kept the hops Low on this one to let more of the rye and juniper shine through.Cant promise it will be like the one your dad had, but it looks good to me lol.:cool:


Juniper Rye Wit
Belgian Specialty Ale


Type: All Grain
Date: 6/17/2010
Batch Size: 5.00 gal
Boil Time: 60 min


Ingredients

Amount Item Type % or IBU
1 lbs Rice Hulls (Briess) (0.0 SRM) Adjunct 7.14 %
5 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 35.71 %
5 lbs White Wheat Malt (2.4 SRM) Grain 35.71 %
2 lbs Rye Malt (4.7 SRM) Grain 14.29 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 7.14 %
1.00 oz Amarillo [8.50 %] (60 min) Hops 20.5 IBU
2.00 oz Juniper Berries (Boil 15.0 min) Misc
2 Pkgs Belgian Wit II (White Labs #WLP410) Yeast-Ale



Beer Profile

Est Original Gravity: 1.070 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.72 %
Bitterness: 20.5 IBU
Est Color: 7.4 SRM

[nelstrodomus]

I would drop the caramel malt to a 1/4 pound max, and substitute the amarillo with something less distinct. Any good bittering hop would do.