Rye Beer

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I'm making a rye beer up for a change in flavour. Its a low alcohol beer and in my usual 30 ibu range.
Never having used rye before what can i expect and if i keep my sparge water up to the grain bed will i possibly get over the stuck sprage nightmare?

Also should i add or change anything to the recipe? yeast will be 1450.

rye beer (American Wheat or Rye Beer)

Original Gravity (OG): 1.041 (P): 10.2
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 4.03 %
Colour (SRM): 4.0 (EBC): 7.8
Bitterness (IBU): 32.4 (Average)

66.67% Pale Malt
33.33% Rye Malt

0.7 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.8 g/L Cascade (7.8% Alpha) @ 20 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 0 Minutes (Aroma)

0.1 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 153F for 60 Minutes. Boil for 90 Minutes

Fermented at 68F with Wyeast 1056 - American Ale

Recipe Generated with BrewMate

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