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Smoky Old Rye

Just felt like sharing a rather successful attempt at crossing an Altbier with Roggenbier and Rauchbier. At least I didn’t expect it to come out as good as it did. Going to repeat this one for sure, though since I lost my ability to temp control, it may come out a bit different.

Munich 10L - 5#
Cherry Smoked Malt - 2#
Rye Malt - 3#
Chocolate - 0.25#
Mash at 151 with mashout

90 Minute Boil

German Tradition (5.5%) FWH

Ferment with S-05 at 58-62. Cold condition for about 4 weeks.

OG: 1.056
FG: 1.011

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