Briess Recipe Database

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  • Touch of Rye Lager

    Subtle notes of rye project through the caramel sweetness and noble-hop aroma of this dark American Lager.

    Type: Lager

    Style: Rye

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Rye LME Extract, LME
    3.3 lbs CBW® Pilsen Light LME Extract, LME
    1.0 lb CBW® Pilsen Light DME Extract, DME
    2 oz Caramel Malt 60L Caramel, Crystal
    1.0 oz Tettnang (5% AA hop) 60 min boil
    .5 oz Tettnang (5% AA hop) 1 min boil
    .5 oz Saaz (4.0% AA hop) 1 min boil
    1 & 1/4 vial White Labs WLP838 Southern German Lager
    1 capsule Servomyces Yeast Nutrient


    1. Steep Briess Caramel malt at 170ºF for 30 minutes
    2. Bring water to boil
    3. Remove from heat and add first hop addition
    4. Boil 50 minutes
    5. Dissolve dry malt extract in cool water
    6. Remove from heat andd dissolved DME and LME
    7. Boil 9 minutes
    8. Add final hop addition
    9. Boil 1 minute
    10. Cool to 56ºF, oxygenate wort
    11. Pitch 1 vial WLP838 Southern German Lager

    Primary Fermentation: 2 weeks at 54ºF

    Secondary Fermentation: 4 weeks at 34ºF

    Fermentation Notes: Diacetyl Rest: 2 days at 60ºF (optional) Force carbonate or bottle condition with 1/4 vial WLP838

    Original Gravity: 1.055

    Final Gravity: 1.014

    Alcohol by Weight: 4.3%

    Alcohol by Volume: 5.4%

    IBU: 16

    Color: 12