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
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.
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.
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...
Home Brew How To: Brewing Beer
Discover the wonderful world of
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
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
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!
Favorite Brew Supply Store
If you live in
Western North Carolina, we highly recommend you
visit the guys over at
Asheville Brewers Supply!
Favorite Commercial Beers
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
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!
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.
15 - Monks Gone A-Rye Ale
July 25, 2014 by
Recipe for this
Rye Beer Home Brew
Briess Gold Malt Extract – 3.3 Pounds
2. Briess Golden Light Dry Malt Extract (DME) - 3 Pounds
Crushed Grain, IPA Blend (.5 Vienna, .5 Munich 20, .5 Munich
40, .5 Rye) – 2 Pounds
Centennial Pellet Hops – 3 Ounces
5. Amarillo Leaf Hops – 1 Ounce
6. White Labs Trappist Ale Yeast - 1 Vial
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...
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...
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
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...
The brew was then brought to a full rolling boil, keeping
careful attention to any potential boil over...
After 10 minutes at boil, the first ounce of bittering
hops were added...
And, the second ounce of bittering hops went in after 25
minutes at boil, as did the remaining grain juices...
15 minutes before end of boil, we added a teaspoon of
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
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
And, a couple gallons of cool, filtered water was added
to the brew pot, bringing the temperature down to about 72
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...
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.
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
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.
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.