Brewer's Connection

O'Ryely's Rye Beer

O'ryely's Rye

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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 active yeast, you will need to add it after the wort has cooled, step 12.
  2. Combine Flaked Rye and grains and put into a grain bag or muslin bag. Heat 2.5 gallons of filtered water along with Brew Saltz to 160° F then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
  3. After grains have soaked for a few minutes, add the Amylase Enzyme.
  4. Let temperature rest down to 154°-156° F and hold for 20 minutes. Stir grain bag gently from time to time and leave pot uncovered.
  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 3 lbs of the dry malt extract, you will be adding the other 3 lbs at the end of the boil. Turn on heat and while stirring bring to a boil.
  8. Make note of the time the boil starts and add 1/2 oz of Phoenix hops. Do not boil too hard, make sure it is a calm boil.
  9. After 55 minutes of calm boil, add the other 1/2 oz of Phoenix hops along with the Irish Moss and boil for a final 5 minutes.
  10. Turn off heat, add the remaining 3 lbs of dry malt extract and gently stir for a few minutes, making sure the extract is completely disolved.
  11. 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.
  12. 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.
  13. 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.
  14. The final specific gravity should be 1.010-1.012. 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!

O'Ryeley's Rye Beer 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.