Cedar Rapids Brewing Society

Does anyone have a good rye beer recipe? I'm trying to find something similar to Two Brothers Red Rye Ale.

BYO July/August 2003 had a clone recipe for Terrapin Rye Pale Ale which used Rye at 10% of the grist and was the first beer I made with Amarillo which was a new hop at the time. Scored 47/50 points in 2004 THIRSTY comp and took second best of show to my Scotch Ale. It was also my first all grain batch of beer. I still like to brew it from time to time. I substituted Columbus for Magnum for the bittering hops because I was out of Magnum. Other than that I brewed the BYO recipe straight up. This beer was also cloned for the Jamil Show on Brewing Network. Here is their recipe which is very similar to BYO. I don't have the BYO recipe handy at the moment. I used Wyeast 1272 American Ale II as recommended by the brewer and used in BYO.

http://thebrewingnetwork.com/shows/597

Recipe: Terrapin Rye Pale Ale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Estimated OG: 1.057 SG
Estimated Color: 8.5 SRM
Estimated IBU: 53.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
9 lbs 12.0 ozPale Malt (2 Row) US (2.0 SRM) Grain 70.91 %
1 lbs 4.0 oz Munich 10L (Briess) (10.0 SRM) Grain 9.09 %
1 lbs 4.0 oz Rye Malt (4.7 SRM) Grain 9.09 %
1 lbs Victory Malt (25.0 SRM) Grain 7.27 %
8.0 oz Honey Malt (25.0 SRM) Grain 3.64 %
0.75 oz Magnum [14.00 %] (60 min) Hops 39.2 IBU

0.75 oz Fuggles [4.50 %] (30 min) Hops 6.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (20 min) Hops 3.1 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 1.9 IBU
1.00 oz Goldings, East Kent [5.00 %] (3 min) Hops 3.1 IBU
2.00 oz Cascade [5.50 %] (0 min) Hops -
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
2 Pkgs American Ale (Wyeast Labs #1056) [Starter 2000 Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13.75 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 4.30 gal of water at 170.1 F 154.0 F
10 min Mash Out Add 2.41 gal of water at 198.5 F 168.0 F

That Looks good! Never used rye before. May copy some of this and pitch onto my current 090 cake in a couple weeks.

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The rye in this one is subtle. I felt it added a slight spicey character and dryness but was not overly rye tasting. I made it after having the beer on tap at 5 Seasons Brewing which the Terrapin owner/brewer was also brewing at in 2003. Great pale ale especially when fresh.

Thanks Matt. If I'm looking to make a small batch of this, say 2 gallons, could I just cut the ingredients by 2/3rds?

That's what I would do. You doing an all grain batch?

Yeah, I have a smaller mash tun that I'm going to use. It's been out of commission for a while but I think it'll be ok.

I have to put that on the list for late summer. I love everything Rye in food, been wanting to try it in Beer, too. Looks pretty good from the ingredient list...

Fred

Would you still pitch the entire amount of yeast (Wyeast smack-pack or WhiteLabs vial) with a 2 gallon batch?

I would pitch one packet and call it good.

I brewed this recipe this weekend and pitched Wyeast 1056. OG was at 1.054. However, it's really hazy. Will some cold lagering time help clear this up? I pitched the whole packet for around 2 gallons.

It will be hazy from the hops for a while. Dry hopping will make hazy too. To clear a beer I cold crash in the fridge for a day before racking. Most of the crap falls to the bottom. If you just brewed this weekend, I would not be worried about haze for a while. My primary is minimum 10 days and typically two weeks. I find 1056 to be hazy in general which is why I often used WLP 007 Dry English at cool temps in the past. Low temp keeps esters at bay and it floccs out really well.

What's a good percentage of rye in a recipe? Never used it and don't want to over do it. Using 2row for my base malt.

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Depends what you are making but I think Denny Conn's well known Rye IPA may have around 20%. The pale ale above is only 10% and does not come off as a rye beer. Kind of adds a dimension. I recall an article years ago that said 20% or you really don't get much rye. Then there or mostly rye beers too.

Brewing this Friday. I've only used rice hulls once a couple years ago. What's a good percentage there? I've read that rye is similar to wheat in terms of stuck sparges. Yes my hop choice is a bit obscure.


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