• Welcome to the new forum! We upgraded our forum software with a host of new boards, capabilities and features. It is also more secure.
    Jump in and join the conversation! You can learn more about the upgrade and new features here.

BJCP Rye style?


Jul 19, 2014
Reaction score
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
please help

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

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.
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.