Brewer's Connection

Hammered RyePA.


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Malt Extracts


Yeast Options



  1. If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry yeast, you will need to to add it after the wort has cooled. See step 13
  2. Combine grains with the flaked rye and put into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 164°F then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
  3. Let temperature rest down to 152°F. About 20-25 minutes. Stir grain bag gently from time to time and leave pot uncovered.
  4. Add Amylase enzyme and slowly heat back to 160ºF stirring the grain bag gently.
  5. Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
  6. Rinse grains over brew pot by slowly pouring 2 cups of HOT tap water over the top of the grain bag. Discard grains.
  7. With the heat off, add only the Liquid Malt Extract (LME) and stir. Turn on heat and while stirring bring to a boil.
  8. Make note of the time the boil starts and add the 1 oz of Magnum hops. Continue to boil for 30 minutes. Do not boil too hard, make sure it is a calm boil.
  9. After that 30 minutes of boil, add 1/2 oz of Magnum hops and 1/2 oz of Saaz hops and continue to boil for another 20 minutes.
  10. After 50 minutes of boiling time, add 1/2 oz Magnum hops and 1/2 oz of Saaz hops along with the Irish Moss. Boil for the last 10 minutes and turn off the heat.
  11. Remove from heat and add the 1 lb of Light Dry Malt Extract (DME) and gently stir for a few minutes, making sure the extract is completly disolved.
  12. Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. HINT: 8 lbs of filtered ice = 1 gallon of water.
  13. Top off to 5 gallons. After the wort cools to 80° or below, open the yeast package and pour the contents on top of the wort.
  14. Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
  15. The final specific gravity should be 1.010-1.014. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!

Hammered Rye PA Recipe

Choose Your Yeast*:

*Liquid yeast shipped 2nd Day Priority Mail with cold pack.

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

Click here for a downloadable, printer friendly version of recipe.