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American Rye Recipe

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

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  1. trginter

    trginter 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 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 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 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 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 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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