Briess Recipe Database

(0) Search Results for:

Filter Results

    Beer Type

    Lager Styles

    Ale Styles

    Recipe Type

    Batch Size

  • RyePA

    An often overlooked malt, Rye Malt has a unique rye flavor for the production of great rye beer. But don't stop there! Rye Malt can help build flavor and develop complexity in many beer styles, all the way from medium flavored lagers to dark ales. We recommend you start light. Use in 5% increments until desired flavor is achieved.

    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
    10 lbs CBW® Golden Light LME Extract, LME
    1 lb Rye Malt Kilned, Rye
    1 oz Magnum Hops Boil 45 minutes
    1 oz Magnum Hops Boil 30 minutes
    1 oz Amarillo Hops Boil 20 minutes
    1 oz Amarillo Hops Boil 5 minutes
    2 oz Centennial Hops
    1 pkg #1272 All American Ale Yeast aka American Ale II


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add 3 lbs of the extract
    4. Bring to a boil
    5. Add bittering hops and bring to a rolling boil
    6. Add finishing hops as indicated
    7. At end of boil add the remaining extract (Late extract addition helps with color, flavor and hop utilization)
    8. Mix well and boil for 15 minutes
    9. Remove from heat
    10. Cool to 72ºF
    11. Transfer to primary fermenter
    12. Fill to desired level with cold water
    13. Oxygenate and pitch yeast

    Primary Fermentation:

    Secondary Fermentation:

    Fermentation Notes:

    Original Gravity:

    Final Gravity:

    Alcohol by Weight:

    Alcohol by Volume: