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Old 09-28-2013, 03:12 AM   #1
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Join Date: Sep 2013
Location: Fort Sill
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Default Rusk Rye

Yeast: Safale US-05 - two packets
Batch Size (Gallons): 5
Original Gravity: 1.044
Final Gravity: 1.008
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14 days @ 70 degrees
Secondary Fermentation (# of Days & Temp): 7 days @ 70 degrees
Tasting Notes: Nice pale color, slightly hazy, bitter from the rye but softened by the biscuit malt

8lbs Pale Malt 2 row (Briess)
2lbs Biscuit
2lbs Rye Malt

4.5 gallons Strike Water at 170 degrees, mash between 155 and 153 for 1 hour.
Batch sparge with 3 gallons at 170 degrees.
boil 1 hour
Hops - Centennial 1oz @45 min
Summit 1oz @30 min
Centennial 1oz @15 min

Karsten Brothers Brewing first attempt at a beer that tastes like a nice, dry, rye toast. Added approximately 3 tablespoons of fresh, ground caraway seeds to the secondary fermenter, but didn't want overpowering caraway so bottled after just a week in secondary. Wonderful sweet and slightly liquorice aroma from the seeds just puts this beer over the top
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