Touch of Rye Lager
Subtle notes of rye project through the caramel sweetness and noble-hop aroma of this dark American Lager.
Type: Lager
Style: Rye
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 3.3 lbs | CBW® Rye LME | Extract, LME | |
| 3.3 lbs | CBW® Pilsen Light LME | Extract, LME | |
| 1.0 lb | CBW® Pilsen Light DME | Extract, DME | |
| 2 oz | Caramel Malt 60L | Caramel, Crystal | |
| 1.0 oz | Tettnang (5% AA hop) | 60 min boil | |
| .5 oz | Tettnang (5% AA hop) | 1 min boil | |
| .5 oz | Saaz (4.0% AA hop) | 1 min boil | |
| 1 & 1/4 vial | White Labs WLP838 Southern German Lager | ||
| 1 capsule | Servomyces Yeast Nutrient |
Procedures
- Steep Briess Caramel malt at 170ºF for 30 minutes
- Bring water to boil
- Remove from heat and add first hop addition
- Boil 50 minutes
- Dissolve dry malt extract in cool water
- Remove from heat andd dissolved DME and LME
- Boil 9 minutes
- Add final hop addition
- Boil 1 minute
- Cool to 56ºF, oxygenate wort
- Pitch 1 vial WLP838 Southern German Lager
Primary Fermentation: 2 weeks at 54ºF
Secondary Fermentation: 4 weeks at 34ºF
Fermentation Notes: Diacetyl Rest: 2 days at 60ºF (optional) Force carbonate or bottle condition with 1/4 vial WLP838
Original Gravity: 1.055
Final Gravity: 1.014
Alcohol by Weight: 4.3%
Alcohol by Volume: 5.4%
IBU: 16
Color: 12
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