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BJCP Rye style?

Russell

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I am having trouble finding a style for a Rye beer. If I have seen this right, a Rye is in Category 31A which is "alternative fermentable beer" which I cant find in the BeerSmith styles that I have or maybe 6D "American or Rye" which isn't on the 2015 BJCP Style chat that I have found  . It isn't a rye IPA because the IBU's are 22.8 I am not sure if it would be a Roggenbier so I am not sure what category it should be in. It seems that the Rye beers have been moved around a lot in the style profiles.
It is a 5 gallon batch with
1 lb. of Flaked Rye
3 Lb. Pale Liquid extract
1 lb. carared
13 oz Munich
3 oz Special B
OG looks like 1.050
IBU 22.8
ABV  4.3
Color..17.6
please help



 

jomebrew

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Sounds like you looking for Roggenbier though you could use a non-German yeast for 31A but I am not sure why.

Here is my Roggenbier recipe

6 lbs 4.0 oz Rye Malt (4.7 SRM) Grain 1 45.0 %
3 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2 25.2 %
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3 21.6 %
1 lbs Caramunich Malt (60.0 SRM) Grain 4 7.2 %
2 oz Carafa II (412.0 SRM) Grain 5 0.9 %
1 oz Tettnang [4.50 %] - Boil 60.0 min Hop 6 11.4 IBUs
0.30 oz Saaz [4.00 %] - Boil 15.0 min Hop 7 1.7 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml] Yeast 8 -

My brew day notes

1400 milled grains
started 5g water
activated activator pack

1419 added 18qt ~165F
added grains
mash temp 154

1534 vorlauf 8 quarts

1548 batch done
added 5.5g 180F water. Should have added over 6
~2.5G collected in kettle

1610 ~7g in kettle
12.4 brix

1625 boil started - 90 minutes
1.048 preboil / 12.4 nrix

1650 28 gr Tatteng
13 brix

1735 8.5gr Sazz - 2007 crop.
whirlflock 1/2 tab

1830 done. cleaning up
5g collected. added 2qt water
1.059 / 1.060 OG
14.7 brix

Chilled to 72
90 seconds O2
Pitched activator pack @ 72f

1854 all done
66F in fridge
Target 62f

 

Oginme

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Note some important aspects of Jomebrew's recipe.  You have flaked rye in your recipe, but that needs a base malt with diastatic power to convert the starches into sugars.  Options are to add some base malt, use a malted rye (such as Jomebrew has), or find a rye malt extract to bring in the rye flavors.  You will then need to do a mini-mash or partial mash to convert those starches into something the yeasts will consume.  You will need to do a partial mash to convert the Munich malt as well.

Without the hops listed to confirm the specific style, I think Jomebrew's suggestion of a Roggenbier is the closest match.
 

Russell

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kind of late, been busy. thanks everyone for the info. I got this recipe from a local brewery it tasted really good there. I had to bring it down to 5.5  and 2.5 gallons for my recipe. I am brewing it right now, lets see how it turns out in a few weeks. wish me luck.
 
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