Dry Rye Roggenbier

Rye is an under-utilized ingredient in the brewing world, basically made most popular in the Roggenbiers (rye beers) of Regensburg, Bavaria. Rye lends a uniquely dry and bready character to the glass, and with a weizen backdrop it goes great on a warm day when dry and crisp are in demand. Our ingredients for this recipe include: 6 lb. Wheat liquid malt extract, 12 oz. Rye Malt, 4 oz. Wheat malt, 6 oz. Caramel 40L, 4 oz. Flaked rye specialty grains, 1 oz. French Spalt, 1 oz. Hersbrucker pellet hops, priming sugar, muslin bag, and yeast.