Conditioning Rye Beers

[AnOldUR]

My logic is that Roggenbier is a wheat beer made with rye. Wheats can be ready to drink relatively young. So, it should be OK to start working on my rye after about four weeks.

The trouble with this is that my Roggenbier is not as high on rye as style would have it. Only about 25 percent rye, with two row and pilsner making up the bulk of the bill.

So, are there any rules for conditioning rye that will hold true here?

 

[AnOldUR]

Shameless bump . . . .

Still looking for some help with conditioning a Rye beer. Any general guidelines?

 

[bradsul]

If it has an average gravity (say less than 1.055) you should be just fine with the general 6 weeks from brew date guideline.

 

[ErikH]

I just did a roggen that was 45% rye. It was good at 6 weeks, better now (about 8 weeks).

 

[wild]

My Roggen (60%) was primaried for 7 days, secondaried for 4 weeks, and keg conditioned for 2 weeks before serving it on cask. 5 gallons lasted 2 hours.:rockin:

 

[AnOldUR]

. . . . . . . 5 gallons lasted 2 hours.:rockin:

Damn! Almost two months of patience wiped out in two hours of pleasure.

Thanks for the feedback. I was looking for an excuse to tap into this in 4 weeks or so like a wheat. I'll give it the time it needs. To make the waiting easier, I’m already planning my next batch.