Rye ESB recipes that worked please share

[taeanbrewer]

Big fan of the sunshine coast brewery rye esb, so I want to try my hand at something that has a slight warm spicy rye taste and is smooth at the same time. If anyone has a good recipe please share.

I am lead to believe 10-15 % rye is a good start.

Thinking.....

75% gladfields ale malt
12% rye
11% crystal malt medium
2% chocolate wheat

Magnum first addition and willamette 15, 5 flameout

Gypsum 8g mash,

67 or 68 mash temp

74 sparge

Yeast nutrient last 15mins, whirlfloc 1 tab

S-04 yeast (also have s-05 but open to other yeasts)

 

[taeanbrewer]

Also is a liquid yeast going to make a big difference for an esb?

 

[bconnery]

I've made this recipe, or variations of it, a few times.
A few other brewers have made this recipe as well.
I like the depth that using caramel rye brings but others have dropped that for just all plain rye.
All my versions of this have kept the rye at about 20%, which I like for this beer, but you can go for less definitely.

Yeast wise any good English yeast will do in my book. I've used both dry and liquid. S04 will definitely work.

Hops wise again, any English, I like Bramling Cross with the rye, I did another version that was only Bramling Cross.

Recipe: R=SB2

Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l      
Boil Size: 33.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.055 SG
Estimated Color: 17.5 SRM
Estimated IBU: 54.3 IBUs
Brewhouse Efficiency: 80.00 %


Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3800.00 g             Pale Malt, Halcyon (Thomas Fawcett) (3.0 Grain         3        72.4 %        
700.00 g              Rye Malt (Weyermann) (3.0 SRM)           Grain         5        13.3 %        
300.00 g              Caramel Rye (Weyermann) (35.0 SRM)       Grain         6        5.7 %         
150.00 g              Amber Malt (43.1 SRM)                    Grain         7        2.9 %         
150.00 g              Crystal, Dark (Bairds) (110.0 SRM)       Grain         8        2.9 %         
150.00 g              Pale Chocolate Malt (Thomas Fawcett) (35 Grain         9        2.9 %         
40.00 g               Bramling Cross [5.10 %] - Boil 60.0 min  Hop           10       24.9 IBUs     
20.00 g               Challenger [7.10 %] - Boil 60.0 min      Hop           11       17.3 IBUs     
25.00 g               Bramling Cross [5.10 %] - Boil 15.0 min  Hop           12       7.7 IBUs      
25.00 g               Challenger [7.10 %] - Boil 5.0 min       Hop           13       4.3 IBUs      
          
1.0 pkg               Thames Valley Ale II (Wyeast Labs #1882P Yeast         14       -

 

[wombil]

I have made Dr.Smurto's golden ale with rye.One of my best brews.
Added 25 gm amarillo to keg by coffee plunger.
Recipe in DB.
Good Stuff.

 

[sponge]

DSGA is a nice beer, but not an ESB.

I've made a few bitters/milds with rye by subbing 10-20% of the base malt for rye. I always have my hand up for 1469 but I am also a sucker for that yeast.. stick with s04 if you don't want to use a liquid English yeast.

 

[Tahoose]

Did the getting away from esb, but the electric breweries rye IPA is a nice brew if your after that rye spice.

 

[indica86]

I love rye. My go to for rye is a vague attempt at Bridgeport Kingpin. Having not had the original for ages I don't have any idea if mine is close but I love it. It is the only beer I have made again.
I am also drinking a red rye lager that I love.
Both beers are 15% rye.

 

[bigmacthepunker]

I also love the SCB Rye ESB, still working on that clone recipe. Yesterday I brewed a Rye Pale. Still in the cube.


Rye Pale Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.075
Total Hops (g): 150.00
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 34.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 68
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Weyermann Pilsner (65.84%)
1.000 kg Weyermann Vienna (16.46%)
0.750 kg Weyermann Rye Malt (12.35%)
0.250 kg Weyermann Cararye Malt (4.12%)
0.075 kg Acidulated Malt (1.23%)

Hop Bill
----------------
10.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
30.0 g Galaxy Pellet (13.4% Alpha) @ 0 Minutes (Aroma) (1.3 g/L)
30.0 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (1.3 g/L)
40.0 g Galaxy Pellet (13.4% Alpha) @ 0 Days (Dry Hop) (1.7 g/L)
40.0 g Simcoe Pellet (12.2% Alpha) @ 0 Days (Dry Hop) (1.7 g/L)

Misc Bill
----------------
6.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
6.0 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with WLP007 - Dry English Ale

Notes
---------------

 

[mckenry]

Sorry I cant give you the recipes, but I have done two rye ESB's. First one was 3% rye and it wasn't noticeable. Second one was 15% rye, after reading all these reviews here. It was pretty good early but didnt age well. It was OTT spicy for me.
I want to do another, but I think I'll go for around 10%

My ESB's are pretty much Ale, Dark Xtal, Fuggles & EKG, and yes, use Liquid yeast. I particularly like Thames Valley and West Yorkshire.

 

[donald_trub]

Not an ESB but I've also done DSGA with 12% rye. It was a fantastic beer and tasted spot on to the Batch Brewing Addison Rye Pale Ale they've been flogging lately.

 

[taeanbrewer]

Good ideas... Not sure how I came up with this but I have been working 10-12hr days so yeah


4.5kg gladfields ale malt
500g amber malt
500g rye
200g caraamber
200g medium crystal

Magnum bittering, fuggles flavour/aroma

Yeast undecided