Rye, Bitte

An English-style bitter with a portion of the grain bill made up of rye malt.

You may have noticed that I rarely name my beers, yet this one has a name – sort of. I view this beer as an English style bitter, as it relies on Maris Otter, English hops, and English ale yeast as a big part of the profile, yet it is made with a healthy portion of rye malt in the grist. Bitte in German means please (in this context), and using it as a double entendre for Bitter is a nod to delicious roggenbiers that inspired the use of rye in this recipe.

Tasting Notes

It needs to be slightly more bitter for balance, and on the next attempt I’ll up the bittering ratio to 0.75 from 0.65. The rye comes through nicely; it’s present but not overpowering. The EKG hops are noticeable in the aroma and on the finish of the flavour. Mouthfeel is spot on for what I wanted – a solid medium body.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 34.7 IBUs 10.7 SRM 1.052 1.015 4.9 %


Name Amount %
Rice Hulls 5.29 oz 1.48
Pale Malt, Maris Otter 13.228 lbs 59.11
Rye Malt 6.614 lbs 29.56
Crystal Malt - 60L (Thomas Fawcett) 2.205 lbs 9.85


Name Amount Time Use Form Alpha %
Phoenix 60 g 60 min First Wort Pellet 8.4
Goldings, East Kent 60 g 5 min Aroma Pellet 3.4


Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 10 min Boil Fining


Name Lab Attenuation Temperature
Burton Ale (WLP023) White Labs 72% 68°F - 73°F


Step Temperature Time
Mash In 154°F 60 min


4/25/15 - kegged, 1.053 -> 1.019, a little too dark, very malty. needs more rye. bump to 33%? 0.3 bittering ratio
4/30/15 - editted to v2 - upped rye and IBUs (0.60-0.65), removed chocolate rye malt

3/19/17 - 1.056 SG @ 67.3F, reads 0.002 high so 1.054 @ 67.3F = 1.055 SG

0.60-0.65 GU/IBU (slightly lower than Strong Bitter at 0.70-0.75 due to presence of rye)

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