This homebrew recipe comes directly from Modern Homebrew Recipes by Gordon strong.
Summer Rye fits into the Alternative Grain Beer category in the 2015 BJCP Style Guidelines. It is described as fruity, spicy and grainy, with a full body and clean fermentation profile. There's a fruity nose, with a big fruity-spicy and grainy flavor on the palate. The hops an esters create an intriguing combination, with everything wrapping up in a dry finish
An unusual hopping technique is utilized, with the New Zealand hop additions taking place entirely after the boil while still creating the perception of a 25 IBU beer. The brewer also has the option of using different yeast strains to achieve an even fruitier yeast profile.
This homebrew recipe comes directly from Modern Homebrew Recipes by Gordon strong.
Summer Rye fits into the Alternative Grain Beer category in the 2015 BJCP Style Guidelines. It is described as fruity, spicy and grainy, with a full body and clean fermentation profile. There's a fruity nose, with a big fruity-spicy and grainy flavor on the palate. The hops an esters create an intriguing combination, with everything wrapping up in a dry finish
An unusual hopping technique is utilized, with the New Zealand hop additions taking place entirely after the boil while still creating the perception of a 25 IBU beer. The brewer also has the option of using different yeast strains to achieve an even fruitier yeast profile.
Ingredients:
- 4 lb (4.5 kg) US two-row (Briess)
- 3 lb (1.4 kg) UK Golden Promise (Simpsons)
- 3 lb (1.4 kg) Wheat malt (Durst)
- 1.5 lb (680 g) Rye malt (Weyermann)
- 2 oz (57 g) NZ Motueka pellet hops, 7.5% a.a. (0 min)
- White Labs WLP001 California Ale Yeast
Specifications:
Yield: 6.5 gallons (25 L)
Original Gravity: 1.049
Final Gravity: 1.006
ABV: 5.70%
IBU: 25 (?)
SRM: 4
Efficiency: 75%
Directions:
Water Treatment Reverse Osmosis water treated with 1/4 tsp 10% phosphoric acid per 5 gallons. 1 tsp CaCl2 in mash. Mash 15 minutes at 131°F (55°C). 60 minutes at 151°F (66°C). Boil Length 90 minutes. Add the hop addition at flameout. Fermentation 66°F (19°C)
Variations
You might prefer to use fruitier yeast, like Wyeast 1272 or Wyeast 1335. Substitute any other hops, but try to use the same quantity as this recipe. You don't have to go the spicy route; you can try fruity or citrusy. I'd avoid hops with abundant resin smell and taste, as that character clashes with the graininess of the rye.
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