20g Smoked Rye beer. German Medieval beer, prior to the Reinheitsgebot and prior to coal kilned Pilsner malts, when malts were kilned on wood and had a smokey flavor.

Grain Bill

  • 10# Rye
  • 10# Wheat
  • 10# Munich
  • 9# Pilsner
  • 1# Carafa II

Hop Bill- 5 oz 4.1% Alpha Hallertau 60′

Yeast- Wyeast 2565 Kolsch- using yeast cake from Vienna, should have a large yeast supply 

Calculated Stats-

  • OG = 1.056
  • FG = 1.014
  • ABV = 6%
  • IBU = 17
  • SRM = 15


  • 17g mash liquor in main kettle
  • 3g in small kettle
  • 10g sparge in Charles’ kettle

Brew Schedule-

  • Strike 3g at 105F in 10g kettle
  • Add 10# of rye. Mash in at 95F. Hold 20′
  • In large kettle heat 17g liquor to 180F
  • Add 3g hot liquor to mash w/ 10# wheat. Step to 125F. Hold 30’
  • Scoop mash into Mash Tun
  • Add 6g hot liquor to mash w/ 10# Munich, 9# Pilsner, and 1# Carafa II. Total mash temp 150F. Hold 30′
  • Decoct 5g. Raise temp to 158F. Hold 20’
  • Raise decoction to boil and boil 10’
  • Return decoction to mash. Raise temp to 158F. Hold 30’
  • Decoct 5g and boil for 10’
  • Return to mash tun for mash out 168F
  • Bump liquor- Should still have about 5-6g hot liquor, add to mash to aid in mash out.
  • Sparge w/ 170-180F, 10g
  • Brew day-
  • Pretty day. Prepped yesterday by getting most of the equipment set up and water ready to heat.
    Came in a little hot with the rye at 100F just before 9 am
    9:20 stepped to 125F w/ wheat
    10:15 stepped to 150F w/ barley
    Decoction to 158F went well
    As did decoction to mash out
    Recirculation cleared quickly, no stuck mash*
    Put over 25g in the boil kettle. Boiled a little too long, I guess, because we only ended up with 18g in the fermenter.
    Pitched yeast Sunday morning to allow it to cool to 75F
    OG = 1.050

* had a longer than usual reach from the mash tun to the boil kettle, which meant a longer hose. Had trouble getting the flow started. Thought it was a stuck mash with all the rye and wheat, but Charles got the flow going by simply lowering the hose. No trouble after that.


We had a large yeast starter of Kolsch Ale. A frothy primary resulted in a FG = 1.008. We made beer. Sample tastes good, dry, yeasty. Color is brown and chalky. I expect secondary to clear the beer some, but the proteins from the wheat and rye might mean a cloudy beer(?). Body seems thin to me. Side note- the markings on the Speidel fermenter are a little off. I figured we had roughly 18g, but after transfer to the old barrel fermenter, we;re currently sitting on 20g of beer, which is what we planned. Nice.

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