Briess Recipe Database

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  • Ol’ Rye Ale

    Rye Malt and Carapils® Malt impart a unique full bodied character to this strong ale. Coupled with a significant amount of alcohol this ale is a satisfying sipping beer on cold winter nights.

    Type: Ale

    Style: Rye

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Sparkling Amber LME Extract, LME
    3.3 lbs CBW® Golden Light LME Extract, LME
    2 lbs Rye Malt Kilned, Rye
    0.5 lb Carapils® Malt Dextrine
    2 oz Bullion Hops (7.5% AA) Boil 60 minutes
    2 vials WLP004 Irish Ale Yeast
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes


    1. Steep grains in water at 150-158ºF for 30 minutes
    2. Remove grains
    3. Bring to a boil
    4. Add liquid extract and hops
    5. Bring to a boil
    6. Add Servomyces as indicated
    7. Remove from heat
    8. Cool to 70ºF
    9. Oxygenate and pitch yeast

    Primary Fermentation: 14-21 days at 70ºF

    Secondary Fermentation:

    Fermentation Notes: Bottle condition with 0.25 vial WLP004 Irish Ale Yeast

    Original Gravity: 1.079

    Final Gravity: 1.021

    Alcohol by Weight: 6.1%

    Alcohol by Volume: 7.7%

    IBU: 36

    Color: 19 SRM