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Home Brew Beer Recipes - Partial/Extract
Beer Brew 1 - Hubert's Belgium Trippel
  Beer Brew 2 - Straw Dog Kolsch

  Beer Brew 3 - Blow My Windmill Pilsner
  Beer Brew 4 - What to Wheat for Dinner
  Beer Brew 5 - Let the Oktoberfestivities Begin
  Beer Brew 6 - Belgian Battleground Ale
  Beer Brew 7 - Pablo's Kolsch
  Beer Brew 8 - Belgian Golden Ale
  Beer Brew 9 - Ichabod's Cranium Pumpkin Beer
  Beer Brew 10 - Appalachian Pale Ale (OAPA)
  Beer Brew 11 - Appalachian Pale Ale 2 (OAPA)
  Beer Brew 12 - It's Good to be American Pale Ale
  Beer Brew 13 - Another Munich Beer Tent Brau
  Beer Brew 14 - Up Under Australian Lager
  Beer Brew 15 - Monks Gone A-Rye Ale
  Beer Brew 16 - Trouble With Belgian Dubbel
  Beer Brew 17 - Hubert's Belgium Tripel 2

About Rye Ale Home Brew Beer

When you think of rye, you generally think of whiskey or bread.  But, the grain that thrives in poor soil and cool temperatures is becoming a popular one for brewing beer.  Rye beer is one that has been brewed in part with whole grain, malted or un-malted grain, or flakes.  It can be heavily hopped or not.  A generously hopped rye beer brewed by home brewers in the United States is sometimes called "Rye-P-A", a spinoff from IPA (India Pale Ale).  The Germans have their Roggenbier, containing 60 percent rye malt.  It is brewed using a hefeweizen yeast and results in a spicy, yet dry beer.  The Fins produce sahti, by adding juniper berries and wild yeast to the brew.  And, Russia has its kvass, which is brewed from stale rye bread!

Rye beers are generally complex, dry with a light body and distinctive earthy and spicy flavor.  They are pretty much a new concept in the world of home brewing and craft brewing in America today.  New to rye beers, we tried our first, a Sierra Nevada Ruthless Rye.  It was recommended by a friend.  We found it too "rye" or overpowering for our taste.  A week or two later, we tried a more milder tasting rye brewed by Alex, our friend over at Asheville Brewer's Supply.  Loved it!  In fact, that was the inspiration for the rye beer recipe on this page.

Hops Used

Bittering - Centennial Pellet Hops 3 Ounces.

Auroma - Amarillo Leaf Hops 1 Ounce.

Food for this Home Brew

According to Beer Advocate, any German cuisine and certain cheeses go well with rye beer.  Try it with Monterey and Pepper Jack cheese.  Or, enjoy it with a salad or pork.

Technical Stuff


Styles of Beer
Many have said the taste of beer must be "acquired".  That may be true.  Although factors such as the brewing process and various spices, fruits, etc. play a role, the taste of beer chiefly comes from the malt and water used, esters (or lack of) from the yeast, and the hops.  And, it's the hops that people are inherently tasting when we say beer is an acquired taste... more

Choosing the Right Beer Glass

Home Brew Websites

Find a Beer Brewery

Home Brew How To: Brewing Beer

Discover the wonderful world of home brew.  If you've ever wanted to brew at home, but didn't know how to get started, this website serves to provide information on how to make home brew beer and the home brew process.  Get recipes for home brew beer, and step-by-step instructions on how to home brew beer.  No detail has been left out. 

Every new home brewer is going to need a basic set of brew equipment.  Read about all the home brew supplies available and typically used within the hobby.  Get information about home brew kits - one of the first purchases you'll make.  Find your local home brew stores and shops

You'll find that most beginners use bottles for their home brewed beer.  But, as you advance your knowledge and experience in brewing beer at home, you'll likely want to move away from bottling to kegging your beer.  Learn about the various home brew kegs and kegging systems.

Get answers about the home brew system, the best home brew kits, all the different pieces of home brew gear, and even where to obtain beer labels for your bottles!

Our Favorite Brew Supply Store
If you live in Western North Carolina, we highly recommend you visit the guys over at Asheville Brewers Supply!


Our Favorite Commercial Beers
Chimay Trappistes
Any of the Belgian Monk beers brewed within the walls of the Trappist Monastery and controlled by the International Trappist Association.  World renowned beers that are considered by us among the finest brews.

RJ Rockers
Great beer, brewed in a fashion familiar to any of us who have served with the Army/Air Force in Germany during the Cold War.  Love the new Pint Glass they sent me recently.  Ummmmmm!

BrandBrand Bier - The Brand Beer from The Netherlands.
While stationed in The Netherlands, this was the more popular beer, after Heineken.  In our opinion, it is a far better brew than the big "H" beer!  Unfortunately, Brand beer is not available in the United States.


All Grain Beer Recipe

All Grain IPA

All Grain IPA Recipe

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All Grain Pale Ale Recipe

All Grain Pilsner Recipe

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American Amber Ales

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American Pale Ale Recipe

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Belgian Tripel Recipe

Biere De Garde Recipe

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Bock Recipe

Bohemian Pilsner Recipe

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Dark Lager Beer

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German Pilsner Recipe

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IPA Recipe Home Brew

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Kolsch Recipe

Lager Beer Recipe

Lager Recipe

Lambic Recipe

Light Ale Recipe

Nut Brown Ale Recipe

Oat Meal Stout Recipe

Old Ale Recipe

Pale Ale Beer Recipe

Pale Ale Extract Recipe

Pale Ale Recipe

Pilsener Recipe

Pilsner Recipe

Pumpkin Ale All Grain Recipe

Pumpkin Ale Recipe

Pumpkin Beer Recipe

Pumpkin Beer Recipes

Red Ale Recipe All Grain

Rye Ale Recipe

Rye Beer Recipe

Rye IPA Recipe

Saison Recipe

Scotch Ale Recipe

Scottish Ale Recipe

Sierra Nevada Pale Ale Recipe

Spiced Ale Recipe

Stout Beer Recipe

Strong Ale Recipe

Summer Ale Recipe

Sweet Stout Recipe

Vienna Lager Recipe

Weizen Bock Recipe

Weizen Recipe

Wheat Ale Recipe

Wheat Beer Recipe

Wheat Beer Recipes

Winter Ale Recipe

Winter Lager Recipe

Witbier Recipe



Beer Brew 15 - Monks Gone A-Rye Ale

July 25, 2014 by Rick Morris:

Recipe for this Rye Beer Home BrewIngredients, including dry malt extract, grains, and hops... for our Monks Gone A-Rye Ale Home Brew.

1. Briess Gold Malt Extract 3.3 Pounds
2. Briess Golden Light Dry Malt Extract (DME) - 3 Pounds
3. Crushed Grain, IPA Blend (.5 Vienna, .5 Munich 20, .5 Munich 40, .5 Rye) 2 Pounds
4. Centennial Pellet Hops 3 Ounces
5. Amarillo Leaf Hops 1 Ounce
6. White Labs Trappist Ale Yeast - 1 Vial
7. Corn Sugar - 1/2 cup

February 24, 2013 - Talk about "firsts".  We have four of them with this home brew!  This represents our first attempt at a rye beer.  This rye beer homebrew recipe calls for a nice selection of Centennial bittering hops during the brew, and a healthy addition of Amarillo aroma hops for the secondary.  Next, this batch represents our first attempt at pitching dry yeast (Fermentis dry ale yeast).  Thirdly, it will be the first time we use a wort chiller.  Yeah, Levi reached deep and purchased one for us!  Finally, this will be the first time we have used 2 pounds of grains, as opposed to the usual one pound.

Credit goes to our friend Alex, out at Asheville Brewer's Supplies for this rye beer recipe.  During one of our many visits there, we tried a sample from a batch he had just brewed.  It was so delicious that we asked him to share the ingredients!

We started with the usual sanitation procedures, using One-Step no rinse sanitizer...

Using One-Step sanitizer, we thoroughly cleaned everything, including the 6-gallon homebrew fermentation carboy.   A picture of our brand new home brew wort chiller, being sanitized in the sink.

Next, we added about 3 gallons of filtered water to the brew pot and raised the temperature to 155.  In went the two pounds of grains...

A picture of our 5-gallon homebrew kettle/pot, with about  gallons of fresh, filtered water.   We raised the temperature of the water to about 150 degress F., as shown on this thermometer.

Show are two 1-pound bags of grain, resting in our sanitized bowl, awaiting a dip in the brew pot.   Here we are adding the homebrew grain bags to the brew pot, after the temperature has reached 150 - 155 degrees F.

After steeping for about 45 minutes, we removed the grains, placing them on a sanitized strainer/bowl setup.  The juices are always saved for adding half-way through the boil...

After steeping for about 50 minutes, the grain bags are removed from the homebrew kettle and strained, as shown here.

The temperature was increased to a near boil and then the brew pot was removed from  the heat.  In went the Dry Malt Extract and liquid malt extract...

A photo of dry malt extract being added to the brew pot.  A photo of 1 can of liquid malt extract being added to the homebrew pot.

The brew was then brought to a full rolling boil, keeping careful attention to any potential boil over...

Here is an image of the brew after the addition of the malt and malt extract.  You can see the foam bubbles beginning to rise.  This happens as shortly after the malts are added on every brew that is being cooked.  This is a critical time to observe for possible boil-over, and movement from the heat source.   After about 5 minutes at boil, the foam layer reduces and chances of boil over are reduced greatly.  Shown here is such an image.

After 10 minutes at boil, the first ounce of bittering hops were added...

The first Centennial Pellet Hops, shown here, are added 10 minutes after boil begins.

And, the second ounce of bittering hops went in after 25 minutes at boil, as did the remaining grain juices...

A photo of the second ounce of bittering hops being added to the brew at 25 minutes into the boil.   Adding the remaining grain juices to the brew pot.

15 minutes before end of boil, we added a teaspoon of Irish moss...

Here is a photo of Irish Moss being added to the homebrew pot, about 15 minutes before end of boil.

At end of boil, the last ounce of bittering hops were added, and the lid covered it for a couple minutes.  We  took that few minutes to connect the wort chiller to the sink faucet...


The brew then went into the sink, where the wort chiller was placed into action, directly from the sanitized water into the brew pot, cooling the brew very rapidly to about 80 degrees...

A photo of a copper immersion whort chiller, connected to the sink faucet, allows cold water to run through the wort, reducing the temperature of the liquid to about 74 degrees in less than 10 minutes.

And, a couple gallons of cool, filtered water was added to the brew pot, bringing the temperature down to about 72 degrees F.

A specific gravity reading of 1.054  was taken.  If we ferment down to about 1.010, then we should have an abv of about 6%.

We siphoned the brew to the 6-gallon carboy...

Shown is a picture of the Rye Beer Home Brew being siphoned into the fermenting carboy.

Then we pitched the yeast.  Since this was the first time we pitched dry yeast, I hope we got it right.  I'll have to read my books on home brewing to verify. 

An air-lock was added and the carboy moved to a cool location.  We have now started using paper bags to cover the carboy (for light control), instead of towels.  Works nicely.

Shown here is the finished wort, with yeast added, and air-lock affixed.

Feb 25: Fermentation started sometime overnight.  Probably about 10 or 12 hours after the yeast was pitched.  That was fast!  Temperature is at 69-70 degrees F.

Feb 26:  Very active fermentation.  I mean, this one is really boiling!  Air-lock is bubbling about 3 times per second - 180 beats per minute.  I was worried the kraeusen layer was going to spill out the air-lock, as it was rising within the carboy - especially later in the evening.  Temperature is at 68 F.

Feb 27:  Fermentation is starting to slow a bit.  Fortunately, I did not have a blow-over during the night.  Still have about 2 bubbles of the air-lock every second.

March 8, 2013:  After fermentation was complete, we add the brew directly to the keg.  We also decided to dry-hop this one.  So, we placed our Amarillo leaf hops into a cheese-cloth bag and dropped them in.  These hops were discovered, and are privately grown only by Virgil Gamache Farms in Washington State.

A photo showing the dry hops being added to the brew during kegging.

March 10, 2013:  Wow!  This is what we have aiming for!  The beer is fantastic.  We poured it into a tulip-shaped glass and immediately the bouquet of happiness was noticed. The Amarillo leaf hops really added a nice orange-smelling aroma to the brew.  Amazing.  We will be dry-hopping from now on.  And, we will be using Amarillo hops as often as possible.


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