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American Rye Beer

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American Rye Beer is an American style of ale similar to an American Wheat Beer but brewed with rye malt instead of wheat malt.

Contents

[edit] History of American Rye Beer

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[edit] Types of American Rye Beer

As with American Wheat Beer, American Rye Beer may be served with the yeast in suspension, in the style of a German Hefeweizen, or clear; in either case, the yeast is a clean yeast strain and not a distinctive Weizen yeast strain.

[edit] Brewing American Rye Beer

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[edit] Competition Styles

The BJCP combines American Rye Beer with American Wheat Beer; see that entry for the guideline. The GABF defines a style encompassing both ales and lagers brewed with rye.

[edit] GABF Style Listings

[edit] American Rye Ale or Lager with or without Yeast

8A. American Rye Ale or Lager with or without Yeast
GABF Style Listing (2007)
This beer can be made using either ale or lager yeast. It should be brewed with at least 20 percent rye malt, and hop rates may be low to medium. A fruity estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Paler versions of this style may be straw to amber in color, and the body should be light to medium in character. Diacetyl should not be perceived. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. If entries in this category are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible. When entering, brewer may choose to indicate if the beer is a rye version of a classic style – for example, rye pale ale, rye porter, etc.
Original Gravity (ºPlato): 1.030-1.056 (7.5-14 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.004-1.020 (1-5 ºPlato)
Alcohol by Weight (Volume): 3-5.5% (3.8-6.9%)
Bitterness (IBU): 10-35
Color SRM (EBC): 2-25 (4-50 EBC)