This beer recipe is featured in the November/December 2016 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
AHA founder Charlie Papazian concocted this red rye beer for his friends’ wedding day. The roasted malt quality has just a touch of cocoa, which pairs well with the amber ale’s hoppy personality. The harmony of malt and hops ensures a great union!
Choco Red Rye Wedding Ale | American Wheat or Rye
- 4.5 lb. (2.04 kg) German Pilsner malt
- 4 lb. (1.81 kg) Maris Otter malt
- 8 oz. (227 g) wheat malt
- 4 oz. (113 g) English brown malt
- 4 oz. (113 g) chocolate rye malt
- 0.25 oz. (7 g) Mt. Hood, 7.7% a.a (60 min)
- 0.5 oz. (14 g) U.S. Tettnang, 5% a.a. (60 min)
- 0.5 oz. (14 g) Cascade*, 5% a.a (10 min)
- 0.33 oz. (10 g) Australian Galaxy (dry hop 7 days)
- 0.33 oz. (10 g) Citra (dry hop 7 days)
- 0.33 oz. (10 g) Simcoe (dry hop 7 days)
- *Charlie used homegrown hops for this addition
- American ale yeast (Charlie used White Labs Cry Havoc)
- ADDITIONAL ITEMS
- 0.25 tsp. (1 g) powdered Irish moss added 10 minutes before end of boil
- 0.75 cup (175 mL) corn sugar for priming bottles or 0.33 cup (80 mL) corn sugar for kegging
- Original Gravity: 1.052 (12.9 B)
- Final Gravity: 1.010 (2.5 B)
- ABV: 5.5%
- IBU: 32
- SRM: 14
A step infusion mash is employed to mash the grains. Add 9.5 qt. (9 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (56°C) for 30 minutes. Add 4.75 qt (4.5 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Then raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gal. (13.25 L) of 170°F (77°C) water. Collect about 5.5 gal. (21 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain add the 10-minute hops and the Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort, then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gal. (20.8 L) with additional cold water if necessary. Aerate the wort very well.
Pitch yeast when the temperature of the wort is about 70°F (21°C). Ferment at about 70°F (21°C) for one week or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week.
Prime with sugar and bottle or keg when complete.