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Recipe advice - Red Rye Ale

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mccann51

mccann51

Worker Bee
Registered Member
Nov 8, 2010
637
2
18
Southwestern USA
I'm interested in brewing a somewhat large hoppy rye beer. Here is my recipe for a 5 gallon batch with BIAB no-sparge:

6 lb rye malt
3 lb Pilsner
3 lb Munich
30 minute beta glucan rest (105-110F)
30 minute protein rest (120-130F)
60 minute saccharification rest (150-154F)

0.5 oz Columbus FWH
0.5 oz Chinook 20 min
0.5 oz Cascade 15 min
0.5 oz Chinook 10 min
0.5 oz Centennial 5 min
0.5 oz Cascade 0 min
1 oz Centennial dry
1 oz Columbus dry

2 oz (1/4 cup) table sugar for priming
1 packet rehydrated Safale-05
OG 1.060
IBU 69

Some questions:
1. How does the mash schedule look? I'm trying to walk the line between mashing enough to keep from getting that rye thickness, but hopefully not mashing too much and thinning out the beer to the point where it can't balance the level of hops.
2. How does the grain bill look? I'm wondering if it might be simpler to just have 6 lbs Vienna and drop the Pilsner and Munich. Would this be equivalent? Would having the Pilsner and Munich offer perceivable complexity over just the Vienna?
3. IBUs too high? If so, what additions would be the ones to drop and why?
4. Anything else I might want to change or consider?

Thanks!
 
I've never done a Rye beer before so I can't really advise, but I'll pass on Bear Republic Brewing Co's recipe for Hop Rod Rye so you can compare and get an idea. It's a great beer, so best of luck with your Rye!

OG = 1.072
FG = 1.017
IBU = 84
SRM = 17
ABV = 7.2

8.75 lbs 2-row pale malt
2.5 lbs rye malt
1.25 lbs flaked rye
1.15 lbs Munich Malt
.625 lbs wheat malt
.625 lbs Carapils malt
1.75 oz black malt

.75 oz Tomahawk hops (60 mins)
.5 oz Centennial (30 mins)
1.5 oz Tomahawk (0 mins)
.75 oz Amarillo (dry hop)
1 oz Centennial (dry hop)
1 tsp Irish Moss (15 min)
Wyeast 1272 American Ale II or White Labs WLP051 California V
.75 cups corn sugar for priming

mash in at 145 than ramp temp to 152 for conversion. Mash out at 170. Boil for 90 min, adding hops at the times indicated. Whirlpool the wort and let sit for 15 minutes prior to cooling. Ferment at 68.

Don't forget to do a second running for a nice base for a Rye Braggot ;D
 
Last edited:
Thanks for the post, Keyser!

I am a fan of Hot Rod Rye, but it's not quite what I'm going for with this recipe (probably should have stated the goals in the OP). Instead of a straight RyePA, I'm trying to for something reminiscent of the malty backbone of Troegs Nuggest Nectar (2:1:1, Pilsner:Vienna:Munich) while bringing in a strong rye presence, and thus using a typical Roggenbier grain bill (2:1:1, Rye:Pilsner:Munich) due to similarities with the Nugget Nectar.

I was thinking after I posted this that perhaps 3:1:1:1, Rye:Pilsner:Vienna:Munich might work, but perhaps that would get too muddy? I'm not sure. I'll probably just have to brew it and make tweaks to the recipe once I get an idea of how the concept works out in reality.
 
Whenever I hear Hoppy Rye Beer it is Hot Rod Rye that comes to mind so since I had the clone recipe I figured I'd pass it along. Haven't tried the Nugget Nectar but I will keep an eye out for it. Best of luck with your brew.
 
I just tried Sierra Nevada's rye beer, and it's not bad. It's got me thinking about doing a rye beer too. :)

If you haven't seen it, Denny Conn's is the most famous rye IPA recipe I know of. Just a single infusion mash, though it's got mostly domestic pale malt with a bit of rye and a good dose of crystal. Round about the same IBU though. I think 70 is a good spot to be, I wouldn't make it any less.

I'd consider shortening the first two rests to 20 minutes though. I don't know that you need much more than that, but again I've not done rye yet. Alternately, you could shorten the last rest to 30-45 minutes, assuming you've got full conversion by then (I'd guess yes).
 
akueck said:
I just tried Sierra Nevada's rye beer, and it's not bad. It's got me thinking about doing a rye beer too. :)
Click to expand...

Haha, yeah, I guess you missed it's release while you were away. Good to be home, right! :)

akueck said:
If you haven't seen it, Denny Conn's is the most famous rye IPA recipe I know of. Just a single infusion mash, though it's got mostly domestic pale malt with a bit of rye and a good dose of crystal. Round about the same IBU though. I think 70 is a good spot to be, I wouldn't make it any less.
Click to expand...

Looking to be heavier on the rye and maltiness, but it's interesting to see his hop schedule. I like the use of Mt Hood; very unusual.

I'll keep the hop schedule as is for now, but it'd be interesting to try this (my) recipe down the road with spicy noble hop derivatives. I've actually been thinking about doing a noble hop IPA, so perhaps if this grain bill works, I'll try that next.

akueck said:
I'd consider shortening the first two rests to 20 minutes though. I don't know that you need much more than that, but again I've not done rye yet. Alternately, you could shorten the last rest to 30-45 minutes, assuming you've got full conversion by then (I'd guess yes).
Click to expand...

I'll probably drop the first two rests down to 20 minutes then.

TAKeyser said:
Haven't tried the Nugget Nectar but I will keep an eye out for it.
Click to expand...

If you see it, grab some; just a super well-balanced, all-around delicious beer.

TAKeyser said:
Best of luck with your brew.
Click to expand...

Thanks! :)
 
Brewed this yesterday, below is the exact recipe and procedure. I'm a little worried the sacch rest was a little high and the brew is gonna be too thick and sweet, but only time will tell. Since I BIAB (brew in a bag), the rye is not impossible to deal with, but it does get gummy and tough to move the grain around in the bag to help keep things saturated, and the extra rests do add an extra hour to brewing; I'm definitely looking forward to my next beer brewing session with all barley!

6 lb rye malt
2 lb Pilsner
2 lb Vienna
2 lb Munich
20 minute beta glucan rest (105-110F)
20 minute protein rest (120-130F)
60 minute saccharification rest (150-154F)
0.5 oz Columbus FWH
0.5 oz Chinook 20 min
0.5 oz Cascade 15 min
0.5 oz Chinook 10 min
0.5 oz Centennial 5 min
0.5 oz Cascade 0 min
1 oz Centennial dry-hopped (planned)http://www.gotmead.com/forum/vbglossar.php?do=showentry&item=dry
1 oz Columbus dry-hopped (planned)
1 packet rehydrated Safale-05
OG 1.062
IBU 69
 
mccann51 said:
Brewed this yesterday, below is the exact recipe and procedure. I'm a little worried the sacch rest was a little high and the brew is gonna be too thick and sweet, but only time will tell. Since I BIAB (brew in a bag), the rye is not impossible to deal with, but it does get gummy and tough to move the grain around in the bag to help keep things saturated, and the extra rests do add an extra hour to brewing; I'm definitely looking forward to my next beer brewing session with all barley!
Click to expand...

Looks like a fun recipe. How do you raise your bag out of your pot, if you don't mind me asking?
 
skunkboy said:
Looks like a fun recipe. How do you raise your bag out of your pot, if you don't mind me asking?
Click to expand...

Just lift it up (EDIT: with my arms, not a winch) and have somebody else scoop another smaller pot under it. I then press the grain bag as much as possible over a colander into the smaller pot and pour the contents back into the brew kettle.
 
mccann51 said:
Just lift it up (EDIT: with my arms, not a winch) and have somebody else scoop another smaller pot under it. I then press the grain bag as much as possible over a colander into the smaller pot and pour the contents back into the brew kettle.
Click to expand...

Cool. I only know one person who brews in a bag, and he has a rather large setup. Usually uses a winch of some sort.
 
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