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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


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