Looking for a god Rye recipe

[snowcapt]

I picked uo some rye at the lhbs. I've been looking around for a recipe to try out. Probably a Rye PA or something like that. Anyone have a nice tried and true that they want to put out there?

[Bugeater]

Denny Conn came up with one of the best ones around. Check out his rye IPA http://www.tastybrew.com/forum/thread/76127 .

Another good rye beer is my roggenbier. This one made it to the second round of the NHC a couple years ago.

Bugeater Roggenbier

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)

Min OG: 1.046 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 14 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.38
Anticipated OG: 1.053 Plato: 13.04
Anticipated SRM: 15.0
Anticipated IBU: 19.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.00 Gal
Pre-Boil Gravity: 1.041 SG 10.34 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.4 5.50 lbs. Rye Malt America 1.030 4
26.3 3.25 lbs. Munich Malt Germany 1.037 8
20.2 2.50 lbs. Pilsener Belgium 1.037 2
8.1 1.00 lbs. CaraMunich Malt Belgium 1.033 60
1.0 0.13 lbs. Carafa Special Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.20 oz. Hallertauer Whole 3.90 18.8 60 min.
0.30 oz. Czech Saaz Whole 3.30 1.1 15 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.38
Water Qts: 18.54 - Before Additional Infusions
Water Gal: 4.64 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 5.63 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.





Good luck. You will like rye beers. Just be sure to use lots of rice hulls in the mash as it can get a bit gummy.

Wayne

[dmtaylor]

The best rye beers are the ones with more than just 10-15% rye in them. If you're going to try it, do it right -- I'd shoot for more like 30-50% rye malt. Just be sure to throw in a pound or two of rice hulls, because rye is very sticky stuff. Also it would be a good idea to mash low -- 147 to 150 F will do the trick nicely.

[snowcapt]

Thanks Bugeater. I have seen some posts referring to your recipe. I didn't want to seem too eager too send you a private message for the recipe, as I am just a noob on the forum. I will be breewing this very, very soon.

[snowcapt]

Decided on doing a Rye PA. I dont have all the stuff on hand to do the recipe up top. Gotta put in an order. I do however have the following, that I am going to make today! American Ale Wyeast going in it.
58% 7 0 American Two-row Pale info 37 1

25% 3 0 Rye Malt info 29 4

8% 1 0 Pale Malt (Maris Otter) info 37 3

8% 1 0 German Munich 5L info 37 5

1% 0 1 Simpsons Extra Dark Crystal info 34 160

1% 0 1 Crystal 80L
Hopping with centennial, fuggles and crystal.

[pfooti]

I'm late to the party, but it's worth mentioning that Bugeater's Rye Cream ale is pretty fantastic as well. I really like the spiciness in there. It's not the rye-est ale out there, but it's a very good beer.

[Jase]

Denny Conn came up with one of the best ones around. Check out his rye IPA http://www.tastybrew.com/forum/thread/76127 .

Another good rye beer is my roggenbier. This one made it to the second round of the NHC a couple years ago.

Bugeater Roggenbier

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)

Min OG: 1.046 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 14 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.38
Anticipated OG: 1.053 Plato: 13.04
Anticipated SRM: 15.0
Anticipated IBU: 19.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.00 Gal
Pre-Boil Gravity: 1.041 SG 10.34 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.4 5.50 lbs. Rye Malt America 1.030 4
26.3 3.25 lbs. Munich Malt Germany 1.037 8
20.2 2.50 lbs. Pilsener Belgium 1.037 2
8.1 1.00 lbs. CaraMunich Malt Belgium 1.033 60
1.0 0.13 lbs. Carafa Special Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.20 oz. Hallertauer Whole 3.90 18.8 60 min.
0.30 oz. Czech Saaz Whole 3.30 1.1 15 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.38
Water Qts: 18.54 - Before Additional Infusions
Water Gal: 4.64 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 5.63 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.





Good luck. You will like rye beers. Just be sure to use lots of rice hulls in the mash as it can get a bit gummy.

Wayne

That looks good, I may just brew this this weekend!