Rye Brown Recipe

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ChrisKennedy

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I have been wanting to experiment with Rye in different beers. I have made two Rye IPAs, and have enjoyed them well enough, and was thinking of a Rye Stout or Rye Porter, but I have two porters right now and a stout, so I figure I don't really need any more of those. So my sights have turned to a Rye Brown. I wanted to keep the grain bill as simple as possible. I figure chocolate malt is a given for most Browns to make them brown, so I have that in there. I am using a solid dose of crystal to get some sweetness.

I have also been wanting to experiment with Pale Chocolate, but I don't know if that will just muddy things up throwing it in this grain bill, so I think I may just leave it out this time.

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.72 gal
Estimated OG: 1.062 SG
Estimated Color: 22.6 SRM
Estimated IBU: 50.1 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.00 %
2.00 lb Rye Malt (4.7 SRM) Grain 16.00 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.00 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.00 %
1.00 oz Amarillo Gold [8.50 %] (60 min) Hops 37.9 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 3.3 IBU
0.50 oz Amarillo Gold [8.50 %] (10 min) Hops 3.8 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 2.0 IBU
0.50 oz Amarillo Gold [8.50 %] (1 min) Hops 3.2 IBU

Any comments?
 

Brewsmith

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A little pale chcolate seems fine, maybe up to 0.25 lb. You might also want to vary the crystal a little, say a half pound of crystal 40 and a half pound of 75, or maybe even half and half crystal 60 and 120.
 

david_42

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I think if you backed off on the OG (~1.045) and hopping (half everything), you'd have a better Brown. This won't be all that different from a Rye IPA. Darker & a little sweeter.
 
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