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Carla's Rainy Day Ryefest

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Carla's Rainy Day Ryefest

back to search Back to Search  Style Details 

Beer Style: Roggenbier (German Rye Beer)  (15D)
Recipe Type: all-grain
Yield: 5 US gallons

Roggenbier (German Rye Beer)


It worked out quite well, if you like Rye. The genesis was one evening I was sipping on some American whisky contemplating my brewing. As I tend to brew about four batches a month, I run out of new ideas often. This particular evening, I was wondering what I could add to my beer that would be distinct, yet appropriate. The whisky I was drinking at the time was Old Overholt, which is a Straight Rye. Bingo.

The name is from my favorite bar-tendress at the pub that has been my home for the past four years. The name used to apply to a different brew, which I scrapped. It will stick to this one.

It has yet to be entered in any competition, so I have no collection of comments for it, unfortunately. The rye flavor is strong, but not overwhelming, in my opinion. In fact, I consider this beer a quaffer, and can easily down three in a session -- the rye flavor is noticable, but balanced. All in all, I am quite happy with this beer and will brew it again in a few brewing cycles -- probably August.


  • 8 lbs. English Pale 2-row, preferably Marris Otter
  • 4 lbs. malted rye
  • 2 oz Cascade [6.0 AAU] for 60 minutes
  • 1 oz Hallertaur [4.7 AAU] for 15 minutes
  • 1 oz Hallertaur [4.7 AAU] for 1 minute
  • 2 tsp Irish Moss @ 30-minute mark
  • Wyeast #2112 (California Common) from a one pint starter

Beer Profile

Original Gravity: 1.042
Final Gravity: 1.006
Alcohol by Vol: 4.71%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Grains mashed in a single-step infusion @ 156F for 90 minutes.

All fermentation done in glass @ 65F for 20 days. The reading I took at 14 days was 1.008, so the fermentation time could be trimmed.