Rye is a light grain that can be use in a small part of a mash to provide a unique spicy, fruity, refreshing flavor. The flavor contribution of Rye to the final beer is often subtle or difficult to discern as it adds to the complexity of flavors in beer. Traditionally, rye has been used in brewing of the German Roggen Beer style. However, brewers employ Rye in many beer styles now. Examples include the Red Beer style as well as Pale Ale and IPA.
Rye will leave a slight haze in homebrews that remain unfiltered.
Like Wheat, Rye does not have a husk. This can lead to stuck sparges unless care is taken to either use rice hulls, or sparge at a bit higher temperature to keep the grain bed fluid.


Typical Use : Specialty Malt
Lovibond : 2 to 3 Lovibond.
Flavor/Aroma : Spicy, Refreshing, Complex
Styles : Roggen, IPA, APA, Red

All Grain Recipe - Rye American Pale Ale ::: 1.057/1.010 (5 Gal)

Grain Bill

8 lbs. - 2 Row Malt
4 lbs. - Rye Malt

Hop Schedule (50 IBU)

3/4 oz - Magnum hops (60 min.)
1 oz - Cascade hops (20 min.)
1 oz - Cascade hops At Flameout


White Labs California Ale Yeast (WLP001) - 1800 ml starter


Mash at 150° to 153° for 60 min.
Sparge as usual
Boil for a total of 90 Minutes
Cool and ferment at 65° to 68°

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