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Wet-Hopped Red Rye

A hop bomb, but brewed to sorta-session strength (hop mortar?) and infused with the unprocessed oils of cones literally seconds off the bine. As seen in Episode 17.

all grain, 10 gallons
OG: 1.056


  • 10 lbs Gambrinus ESB malt
  • 4 lbs Weyermann Munich
  • 4 lbs Weyermann rye malt
  • 1.5 lbs Simpson's Caramalt
  • 0.5 lbs Weyermann CaraAroma

Single infusion, 152 F for 60"


  • 2 oz Magnum pellets @ 60"
  • 1 oz Ahtanum pellets @ 15"


  • 16 oz Centennial, fresh off bine
  • 8 oz Liberty, fresh off bine


  • Wyeast 1272 American Ale II


you like-a 5-gallon extract?

Hm. Not a good way to add rye unless you do a partial mash. But you could approximate the rest of the grain bill quite well with 6.3 lbs of Amber malt syrup and 1 lb of Amber DME. Steep 0.75 lbs Caramalt and 0.25 lbs of CaraAroma, halve the hop additions (cause the above is for 10 gallons), and rock on.

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    Brewing TV - Recipes - Wet-Hopped Red Rye
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    Brewing TV - Recipes - Wet-Hopped Red Rye
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    Brewing TV - Recipes - Wet-Hopped Red Rye
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    Brewing TV - Recipes - Wet-Hopped Red Rye
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    Brewing TV - Recipes - Wet-Hopped Red Rye
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    Brewing TV - Recipes - Wet-Hopped Red Rye
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    Wow that was a very well processed brew. I must appreciate for the making process here. I have missed to watch the seventeen episode and looking forward to it's replay again so that could follow it further.
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    Response: Bethany Wolfing
    I found a great...

Reader Comments (8)

Wondering...what was the container used for the liberty hops in the video? And what does shutdown mean does it mean no heat? If so what was the time during shutdown?

September 8, 2010 | Unregistered CommenterMatti

Matti - the Liberty hops went into an advance sample of the HopRocket, which is a Blichmann Engineering product that will be available this fall. Shutdown is after the heat under the kettle is turned off but before the wort is chilled.

September 15, 2010 | Registered CommenterDawson

I've never used Ahtanum. What other hop would you compare that hop to?

September 28, 2010 | Unregistered CommenterAlan

@Alan - Cascade family.

October 1, 2010 | Unregistered CommenterDawson

Any suggestion on the aging? We achieved FG 1.018 and kegged after 8 days. But there's a bit of an apricot taste to it. We're trying to decide whether it's contamination or just green.

October 7, 2010 | Unregistered CommenterDavid Kluskiewicz

@ David - sorry for the lateness of my reply. At 8 days, I'm sure it was green. I kegged the first half of my batch at about 3 weeks of age (so impatient!) but I don't think it started to really hit its stride until about 6 weeks.

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