Everyday Orange Rye
Sometimes you need to just make a nice everyday beer that tastes great without the need say “look at me!” This is it. A little orange, a little spicy, a little creamy. This one might make a nice cocktail base for a sweeter beer.
If I could change anything, I think I might punch up the orange by adding some zest at the end of the fermentation to punch up the fruit flavor. Otherwise there isn’t much more to say. It tastes great and I will continue to play with the recipe. Here it is.
- 1 gallon + 1 cup water
- 1 lb Briess Golden Light Dry Malt Extract
- 1 Orange (Peels Only)
- 8 oz. Rye Malt
- 3 oz. Marris Otter
- 3/4 cup Wheat Dry Malt Extract
- Pinch Licorice root
- Pinch Irish Moss
- 1/8 tspn. Yeast Nutrient
- 1g Gypsum
- 3.45 grams Columbus Hops
- 3.12 Saaz Hops
- Nottingham Yeast
- Boil water with Licorice root and crushed grains in a brew bag. (steep 15 minutes.)
- 60 Minutes – Add DMEs and Columbus Hops, gypsum and half the orange peels.
- 30 Minutes – Add 1/4 of the orange peels.
- 10 Minutes – Add Irish moss and yeast nutrient.
- Flameout – Add remaining orange peels and Saaz hops.
- Cool to between 70 and 80 degrees transfer to fermenter, oxygenate and add yeast.
- Fermented 15 days and bottled using Raw Sage honey.