Brown Rye Ale
brown ale, rye, roggenbier, sucanat, all-grain
Source: Jacob Galley (firstname.lastname@example.org),
HBD Issue #1764, June 24, 1995
The inspiration for this recipe is the
recipe for Brown Ale in the back of Dave Miller's book. The rye
flavor is prominent, even with this small amount of rye. I think that
more than two pounds would be overpowering in this style. (Maybe more
in a stout??)
- 5 lbs Mild Ale Malt (Munton & Fison)
- 1.5 lbs Rye Flakes (in the bulk section of your health food store)
- 8 oz Cara-Munich (DeWolf-Cosyns)
- 3 oz Roasted Barley (DeWolf-Cosyns)
- 1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
- 2.0 oz = 8.0 AAU Fuggles (60 min)
- 1.5 oz = 5.2 AAU Spalt (10 min)
- London Ale or German Ale Wyeast
Mash malt and rye at 142 for 90 minutes.
The three times I've made this, the mash temperature has always been
on the low side. The beer came out great every time, so I'm not worried.
Sparge as usual.
Add sucanat and boil 60 minutes.
Chill as usual. The original gravity comes to 1.048 (for 5 gallons).
Pitch London Ale or German Ale Wyeast. Actually, I'm going to try the
California Steam/Lager yeast next time. It sounds like the steamy
esters would complement the rye flavor quite nicely.