American Rye Recipe

Discussion in 'Homebrewing' started by trginter, Feb 25, 2012.

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  1. trginter

    trginter Aspirant (268) Dec 1, 2008 Michigan
    Beer Trader

    Wanted to brew a American Rye but ended up tweaking the recipe away from that style.


     
  2. tfidler

    tfidler Aspirant (255) Sep 30, 2006 Illinois

    I've wanted to brew a Roggenbier for a while but have been holding out to try an example before going in. Are there are commerical examples reasonably readily available?
     
  3. trginter

    trginter Aspirant (268) Dec 1, 2008 Michigan
    Beer Trader

    I don't know any. I wanted to make a Rye beer and posted a recipe and everyone said it could either be considered a Roggenbier or an American Rye.
     
  4. hopfenunmaltz

    hopfenunmaltz Meyvn (1,210) Jun 8, 2005 Michigan

    Please explain to me what makes that an American Rye? Less than 51% rye malt?

    Please read the ingredients in the link. I would call it at German Rye due to the yeast selection. It is your beer and you can call it what you want, but I would ding it in a competition.

    http://www.bjcp.org/2008styles/style06.php#1d
     
  5. trginter

    trginter Aspirant (268) Dec 1, 2008 Michigan
    Beer Trader

    The "American Rye" style I was referring to is for the following recipe. I originally was calling it a Roggenbier but refined my recipe to what you see in the OP. I wanted to use a Hefe yeast to get some of that awesome banana hefe yeast flavor.

     
  6. pweis909

    pweis909 Meyvn (1,315) Aug 13, 2005 Wisconsin

    I was planning a roggen-like bier with amarillo this summer. I liked the hoppy hefe I brewed last year (cascade and amarillo) and thought roggenizing might make for an interesting twist.
     
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