Rye Beer Recipe

Experience the delightful combination of light, crisp, and slightly spicy flavors with our Rye Beer recipe. Crafted with precision, this refreshing beer showcases the invigorating citrus notes from American hops, perfectly balanced by the clean finish imparted by German yeast. Get ready to savor the unique character of this brew that pairs well with any occasion.

Rye Beer

Light, crisp, and slightly spicy, this beer has refreshing citrus notes from the American hops, which are complemented by a clean finish from the German yeast.
Prep Time1 hour
Cook Time1 hour 15 minutes
To Ferment28 days
Course: Beer
Cuisine: wheat beers
Keyword: Rye Beer
Servings: 40 Pints
Calories: 160kcal
Author: Dan Smullen


  • 1 Brewing kettle
  • 1 Mash tun or insulated cooler
  • 1 Fermentation vessel (e.g., glass carboy or plastic bucket)
  • 1 Airlock and stopper for the fermentation vessel
  • 1 Racking cane or siphon
  • 1 Auto-siphon or racking cane with tubing
  • 1 Hydrometer or refractometer
  • 1 Thermometer
  • 1 Large spoon or paddle for stirring
  • 1 Brewing burner or heat source
  • 1 Wort chiller or alternative cooling method
  • 1 Brewing thermometer
  • 1 Fermentation temperature control (optional)
  • 1 Brewing sanitizer
  • 1 Brewing bags or muslin cloth for hops and grains
  • 1 Bottles or kegs for packaging
  • 1 Bottle capper or kegging system
  • 1 Airlock or kegging system for carbonation
  • 1 Brewing brush or cleaning equipment
  • 1 Measuring cups and scales for accurate measurements
  • 1 pH meter (optional, for advanced brewing)


For the Mash – Liquor 13.75 Litres (24½ Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

  • 6.10 lb Rye malt Quantity 3kg
  • lb Pale malt Quantity 2.5kg

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

  • oz (Hops) Chinook 13.3% When to add – At start of boil (IBU 25.5)
  • oz (Hops) Amarillo 5% When to add – At turn off (IBU 0.0)
  • 1   tsp   Protofloc  Other – When to add – For last 15 mins of boil

To Ferment – 18°C (64°F) – Conditioning 3 weeks at 12°C (54°F)

  • 1 Wyeast 2565 Kölsch
  • 1 oz (Hops) Amarillo 5% Dry hop after 4 days, leave for about 1 week



  • In a large brewing vessel, combine 13.75 liters (24.5 pints) of water with 6.10 lb (3kg) of Rye malt and 5.5 lb (2.5kg) of Pale malt.
  • Maintain the mash temperature at 65°C (149°F) for 1 hour.


  • Transfer the mashed grains into a boiling vessel containing 27 liters (47.5 pints) of water.
  • Bring the mixture to a boil and maintain the boil for 1 hour and 10 minutes.
  • Add 2/3 oz of Chinook hops (13.3% alpha acid) at the start of the boil. These hops contribute to a bitterness rating of 25.5 IBU.
  • Add 1 3/4 oz of Amarillo hops (5% alpha acid) at the turn off the heat. These hops don't contribute to bitterness.
  • Add 1 teaspoon of Protofloc during the last 15 minutes of the boil to aid in clarifying the beer.


  • Cool the boiled mixture to a temperature of 18°C (64°F).
  • Pitch 1 packet of Wyeast 2565 Kölsch yeast into the fermentation vessel.
  • Ferment the beer for approximately 28 days at a temperature of 18°C (64°F).
  • After 4 days of fermentation, add 1 oz of Amarillo hops (5% alpha acid) to the fermenter for dry hopping. Leave the hops in the beer for about 1 week.


  • After fermentation is complete, transfer the beer to a secondary vessel for conditioning.
  • Condition the beer for 3 weeks at a temperature of 12°C (54°F).


  • Once the beer has finished conditioning, it is ready to be bottled.
  • Prime the beer with an appropriate amount of priming sugar according to your preferred level of carbonation.
  • Bottle the beer in clean and sanitized bottles and seal them with caps or corks.


  • Allow the bottled beer to age for approximately 4 weeks before consumption to allow the flavors to develop and the carbonation to stabilize.


  • Chill the beer to your desired serving temperature.
  • Pour into a glass and savor the light, crisp, and slightly spicy Rye Beer with refreshing citrus notes and a clean finish.
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)4 Weeks5.6%25.5 IBU9.8 EBC

Unique Flavor Profile:

This Rye Beer recipe offers a distinct combination of light, crisp, and slightly spicy flavors that set it apart from traditional brews.

Refreshing Citrus Notes:

The American hops in this recipe impart refreshing citrus notes, adding a zesty and invigorating element to the beer.

Clean and Balanced Finish:

With the help of German yeast, this brew achieves a clean and well-rounded finish, ensuring a satisfying taste experience.

Versatile and Enjoyable:

Whether you’re a seasoned beer enthusiast or exploring different styles, this Rye Beer recipe offers a versatile and enjoyable option for all occasions.

FAQ on Making this Rye Beer Recipe

How long is the total preparation time for this Rye Beer recipe?

The total preparation time for this Rye Beer recipe is approximately 2 hours and 15 minutes.

What is the fermentation temperature recommended for this recipe?

The recommended fermentation temperature for this recipe is 18°C (64°F).

How many pints does this recipe yield?

This recipe yields approximately 40 pints of Rye Beer.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.

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