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Maturation time for rye ale?

What is the consensus on grain-to-glass time for rye beers? I am planning a red rye ale. Probably somewhere around 20% rye with an OG approx 1.055. I’m assuming I can turn it around in 6 weeks, but never having used rye before, not sure if there are any special considerations.

Also, I am still in the info gathereing stage of a good recipe so if anyone has any suggestions, please share.

As always, forum advice much appreciated!

I’ve never had it behave any different than barley.

There is nothing special about rye compared to other grains. Treat it just like any other ale.

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