Let Rye-Gones Be Rye-Gones

Source: Steve
Recipe added: 08/15/00
Email: s8w@yahoo.com

I have done several rye beers and this is the best by far. Its light and crisp, with fairly neutral grains that allow the rye taste to come through. The recipe was originally designed to be a rye pilsner, but I had to substitute Ale yeast due to the warm weather. But the combo is great nonetheless -> a solid light beer with a great rye kick.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gal
Starting Gravity: 1.045
Finishing Gravity: 1.022
Time in Boil: 60
Primary Fermentation: 6 days
Secondary Fermentation: 14 days
Additional Fermentation: 25 days in bottle

Ingredients:

3.0 lbs Extra Light DME
3.5 lbs 2-Row
1.0 lbs Rye Malt (Rye Flakes also OK)
0.5 Carapils
0.5 Pilsner Malt
3 oz Wheat Malt
0.75 oz Hallertau (60 min)
0.75 oz Mt. Hood (10 min)
Wyeast 1056 in 1 pint starter

Procedure:

I made a partial mash with temperature rests at 122 F (30 min), 150 F (60 min), and 168 F (2 min). Sparged with 1 gallon of water at 170 F. Added wort to 4 gallons water and brought to boil. Then added hops, chilled, and put in fermenter

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