I’m entering a local competition where all the entries must be some type of rye beer. The judges will be looking for creativity. I’ve had a few ideas. One being just an over the top rye ale with lots of rye malt, flaked rye, rye bread in the mash, caraway seeds at the end of the boil, etc… but this idea doesn’t seem creative and a little risky. I had another idea for a Hefe&Ryzen. 1/2 wheat, 1/2 rye fermented with a wheat yeast. Again, this doesn’t seem creative enough to me.
Looking for some suggestions. Anyone ever brew something off the wall or just different with rye? Since I’ll be brewing 5 gallons, I’ll also want it to be something I can put on my own taps at home to enjoy.
I really like my honey rye. It’s categorized as an American rye. I just brewed it again but this time added a little chocolate rye (dark roasted rye malt) and some extra honey, and it’s pretty darn good as well. Here’s a link to the recipe:
Rye is pretty subtle. In order to notice it, you need to use a good bit of it (15% or more), and you need to keep the other flavors muted. Kind of goes against the whole “creativity” angle.
Crystal rye and chocolate rye are more flavorful. You could search for a good recipe that uses an equivalent lovibond crystal or chocolate malt, then sub in the crystal rye and/or chocolate rye. You could also swap about ~20% of the base malt for rye malt.
I’ve tried rye in a bunch of beers, but the recipe I brew most often is a low gravity session beer. I usually do about 75%/20%/5% of base malt/rye malt/crystal 20, hops it to about 20-25 IBUs, and a touch of orange peel. Neutral yeast. Not necessarily creative, but delicious.
Central Street Farmhouse, Bangor, ME has a partial mash Rye IPA recipe that I brewed last March and will definitely do again. The original recipe creator is not attributed, but it was the winning beer in the 1st annual Homebrewer’s Competition:
2 cans Briess gold light LME
1/2 lb. light DME
1 lb. dextrose
1.25lb Rye malt
1 lb flaked Rye
.5lb wheat malt
.5lb Munich malt
1oz. black kiln malt
1oz. Columbus pellet at 60 min
1/2 oz. Centennial at 45
1oz. Columbus at flameout
1oz Amarillo and 1/2 oz Centennial dry hop
SG=1.071, FG=1.019, SRM=10, IBU=50.8, ABV= 6.9%
[quote=“dobe12”]Entries are due March 1st. As it is, I only have 7-8 weeks.[/quote]That’s enough time for the 6% ABV version if you’re interested in trying it. Pick your favorite APA recipe as a base and either complement it with the honey choice or choose a neutral honey like wildflower or clover. Since the honey will make up 50-55% of the fermentables, double the crystal in the APA to counter the thinner body, and drop the IBUs a little. Do a heavy dryhop for a week before kegging.