100% Rye Session Pale Ale - Basic Brewing Video - February 11, 2019

[@tchrowz]

I've done a 100% rye that I hopped and spiced like a wit. Turned out great. 5 pounds rye for a 3 gallon batch. Love the videos, wish you guys did more of them. Cheers.

[@rodandanner2132]

I'm going to make this one over the weekend. I already have 2.5 gallons of your Basic Stout recipe in a keg, with 26 bottles carbonating. This will be for my trip, to celebrate my 61 birthday in Las Vegas in Feb. Thanks guys, you all are the best.

[@basicbrewing]

Happy birthday!🍻

[@shawngreenforussenate6277]

These guys are fun. I like how they keep it simple too.

[@EclipseBrewing]

Great to see you guys ! Nice work getting 100% to a point that is not a effort to get out of glass or a slimming sensation, love the experiments mate .... cheers 🍻

[@daleb5696]

Another great idea for low ABV Home Brew Thanks James

[@brucrafter8679]

I like this idea. Haven't brewed with anywhere near 100% rye before, but I'm always up for ways to keep low gravity session beers flavorful (without just relying on a bunch of hops) and keep a decent mouthfeel. Interesting yeast choice as well. I've been kicking around ideas for a sub 3% beer, maybe some rye will make its way into the bill.

[@ajoyce]

I finally brewed this. I did it almost identical to you. Hoppy, big mouthfeel (at first it was too much but once highly carbed it was fine) smells a little Belgian like even though the yeast is English. Could be the earthy rye playing sensory tricks. I'm not sure I could trick someone into thinking it's a regular pale ale because like Steve said, there's just that little something. Mine never dropped clear and has a head that lingers. Full flavored, full bodied beer. Can't even tell its 2.5%. Definitely worth trying again and either dry hop it a lot more or make it a brut or just got full on dank with it. Cheers!

[@basicbrewing]

Nice!🍻

[@ellijaywinemaker]

another awesome show guys.

[@casually_aloof]

Did a rye beer for both base and some adjunct flaked rye. One big thing I learned was that flaked rye is great for head retention. Also, you need a lot less than the normal dose of flaked white. Since i force carb and keg, my RyePA is coming out super foamy. It is delicious though, just a lot of foam due to the flaked rye and the ton of high alpha hops I dryhopped with. Happy brewday!

[@tobyhoch7014]

I think you mention the reason for the hazyness in this video where you say if it was not boiled for long enough. Mine was boiled for the full 60 min but I was using a new kettle with an economy feature that saves the electricity by reducing the vigorous rolling boil into a lower wattage setting with more of a simmer. Although this current batch is still drinkable, I think I know now what is the reason for lack of clarity.

[@DudesBrews]

Oooo great idea using all rye for a low abv beer might have to try this myself cheers guys

[@NordicKölsch]

Thats about time James and Steve. Cheers fellas

[@ajoyce]

Going to try this with a saison yeast to see if I can get the FG nice and low...or maybe that's not a good idea to leave some mouth feel.

[@iBradWatson]

Steve, 2% beer doesn’t mean you have to drink 98% faster. As always, great video guys!

[@krogilds]

Very inspiring, thanks guys...

[@loosieclocker]

Love seeing low abv beers

[@CBABitz]

Not sure I'd brew a rye beer with a 1.028 OG, but this recipe made my brewing wheels start turning. A Roggenbier is fermented with hefeweizen yeast or a different German ale yeast. Cheers!

[@donosborn]

Was going to say a similar thing. Hefeweizen yeast and at least 50% rye. Fun video as always James.

[@robertjr1254]

There must be a way to calculate how much gravity/sugars your supposed to get from your mash. If temps are right and you get max beta and alpha conversion

[@Sprint-jj3fe]

Forget Manhattan just give me that countryside! Sounds like a good recipe.

[@adamgodofwar666]

So what exactly does rye spice taste like and how do I achieve getting it out of 100% rye malt? Maybe rye spice is a myth? Tastes like pale base malt from what you say. I thought rye gave body if anything and a slight slight darker color

[@basicbrewing]

Rye is certainly good at adding body to beer. In our experience with these 100% rye beers, we don't get the "spice" that people associate with the grain. I think that expectation comes from rye bread, which has caraway seeds. (Which may be the source of the rye bread spice flavor?) - James

[@karthikkurup5665]

Hi, I'm planning on brewing this recipe next. Would you recommend adding wheat? If yes, how much for the same batch size?

[@basicbrewing]

This video is about a 5-gallon batch, but it might give you an idea for scaling down a similar recipe: kzbin.info/www/bejne/pau8fGCqopinprs

[@karthikkurup5665]

@@basicbrewing Thank you! I also enjoyed the 'Rye Homebrews' video and was intrigued by the second recipe with wheat in that video (kzbin.info/www/bejne/joClg4KnppWXb5om10s). I was wondering if you had a preferred recipe with rye with or without wheat? Have you found a sweet spot for the the rye/wheat ratio? :)

[@basicbrewing]

@@karthikkurup5665 I think about half and half on the grain bill is a good place to start. I'd recommend doing some small batches to dial in what you like best. - James

[@Rubberduck-tx2bh]

How did you not get hit with the rye stickiness/sliminess during the mash in process?

[@basicbrewing]

I used brew in a bag, so I didn’t have to worry about a stuck sparge. And with the lower OG, it wasn’t too gloppy. -James

[@lowellchicken4162]

How long was this in primary before you bottled it? I ask because I figure fermentation is quicker due to the low alcohol. Also, Green Acres for life!

[@basicbrewing]

Farm livin' is the life for me! My notes show I bottled four days after brewing. - James

[@lowellchicken4162]

Thanks, James. I have a batch of this fermenting right now. I'll send you some updates when I can.

[@ousen29]

I’ve always considered the S-33 to be a wit yeast

[@mordantly]

A spectacle. .. nice.

[@RockonBeerBlog]

It's the place to be!

[@gregcruickshank]

Greeeeen acres is the place to be. Faaaarm living is the life for me....

[@emilewilmar4919]

my theory with the head is that rye has very little gluten, and gluten is a very stretchy protein. Like when you have a rye bread, very dark and very thick. i find both rye and wheat together make for the best session ales

[@basicbrewing]

Thanks for the comment. Past 100% rye beers I've brewed haven't had this issue. I've had similar head retention problems with other small batches lately. I'm suspecting the dish detergent I've been using to clean my small fermenters. (Fingers crossed.) Stay tuned . . . Cheers! - James

[@DrDr-pg5br]

Use 33 in a golden as you said or a Tripel. Ferment warmer to get the Belgian character.

[@zzing]

I am looking at other rye malts to try a darker beer.

[@basicbrewing]

You may be interested in the episode I'm going to post today where I toasted rye in the oven to get a darker color and more interesting flavors. - James

[@zzing]

@@basicbrewing I will look for it! There are two almost caramel rye malts I have found and one chocolate. The red rye from Simpsons sounds really interesting.

[@OldNorsebrewery]

I tried a rye beer many years ago, 6% ABV but it was so slimy it would´nt pour of the tap. S-33 is a yeast I don´t like. Cheers

[@wtglb]

Hahahaha, that's an old joke, my Science teacher used to tell that one....many many moons ago, lol!

[@aarongrantthebulk]

Have you done this again? Perhaps at like 65c mashing?

[@basicbrewing]

We've done a bunch of 100% rye and rye/wheat hybrids. Most were mashed at that temp. - James