Beer Forum

Hello to all my BN buddies,
I'm am in search of 3 rye beer recipes that I can brew, and repitch the yeast (Not sure what yeast is good for a rye beer?). I will be using a standard method; Low ABV, Color, and IBU's, working my way to the big beer. Any recipe(s) would be great, I will be trying the Roggenbier out of the "Brewing Classic Styles" book, other then that I don't what to brew. Maybe Founders Rye-PA clone if someone has a great recipe.

Thank you in advance,
Chugly

The favorites, I've brewed are
Terrapin Rye
denny cons rye ipa
Dawson's Multigrain Red All-Grain Kit

Just brewed a Roggenbier at Green Dragon (Sub of Rogue Brewing) in Portland Oregon. They do a great job letting home-brewers in the community come in and brew on their pilot system and then release to the public. Kind of a cult following here with the community.

The Roggenbier we did had a 60% rye grain bill percentage. I am still surprised how little spiciness came through. The other darker grains really helped 'balance' it. Great beer. Just makes me rethink the lighter "Ram Pale '71" styles I still want to try.

Was quite a brew day though. Decoction mash with Glucan rest. The rye, in that quantity, really sets up like a big pancake.

60% rye? Wow, that sounds sticky.

I make a honey rye ale that is pretty damned awesome. Recipe:

http://forum.northernbrewer.com/viewtop ... at#p722621

Keep in mind that if you plan on brewing a traditional roggenbier then it will need a traditional hefeweizen strain for it to come out right. So if you plan that route as your first beer then make sure the others in the row will also shine with that same yeast strain (i.e. WY 3068, WL300, WL 380 hefeweizen IV (my personal fav for these lately). These yeast strains are most famous for producing fruity banana esters and spicy, clove-like phenolics in varying potency typically based on fermentation temps.

brewinhard wrote:Keep in mind that if you plan on brewing a traditional roggenbier then it will need a traditional hefeweizen strain for it to come out right. So if you plan that route as your first beer then make sure the others in the row will also shine with that same yeast strain (i.e. WY 3068, WL300, WL 380 hefeweizen IV (my personal fav for these lately). These yeast strains are most famous for producing fruity banana esters and spicy, clove-like phenolics in varying potency typically based on fermentation temps.

Thank you Brewinhard,
Did not realize that Hefe-Weizen was the yeast for a "Traditional Roggenbier", I don't think this strain is in the Founders Rye-pa. ALL beers I make from Jamil's book (BCS) will be brewed exactly to recipe (except for making slight changes to fit my system; efficiency, IBU's, ect... ). However, I'm not over and above using it in a rye-pa (if it will taste good). So I guess the question is are there any great rye beer recipes using Hefe-yeast? Maybe this is not a good beer style for finding a round of beers for repitching the yeast?

Thanks to all that posted it sure helped,
Chugly

It depends if you are looking for beers with rye in them (as in a small percentage) like a Rye pale ale/IPA, rye porter,rye saison, etc; or are you looking to do beers with a greater percentage of rye malt (i.e. roggenbier, rye wine)? And yes, I don't think a classic hefeweizen strain would do well in a typical IPA.