Roggenbier All Grain Recipe
About a year and half ago I brewed the second version of this Roggenbier which was roughly 42% Rye. I really enjoyed it, but wanted to do it again with even more rye. I love the bite the rye gives the beer. This time I bumped up the rye to 60% and it is super nice. I also used a trappist yeast in this version to give the beer a fruity punch. I know it is no longer a Roggenbier, but oh well!
As Always, I share my recipes. Fell free to use or abuse it. If you use it, drop me a comment here and let me know how it turned out or any improvements you would suggest.
The Recipe:
Recipe: Roggenbier v3 Style: Roggenbier (German Rye Beer) TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.41 gal Estimated OG: 1.059 SG Estimated Color: 17.0 SRM Estimated IBU: 14.7 IBU Brewhouse Efficiency: 72.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.55 % 6.00 lb Rye Malt (3.0 SRM) Grain 54.55 % 2.00 lb Aromatic Malt (26.0 SRM) Grain 18.18 % 2.00 lb Pale 2 Row (3.0 SRM) Grain 18.18 % 0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.27 % 0.25 lb Chocolate Malt (350.0 SRM) Grain 2.27 % 1.00 oz Williamette [4.80 %] (60 min) Hops 14.7 IBU 1L Starter Super High Gravity Ale (White Labs #WLP099) Mash Schedule: Double Infusion, Medium Body Total Grain Weight: 11.00 lb ---------------------------- Double Infusion, Medium Body Step Time Name Description Step Temp 20 min Protein Rest Add 9.90 qt of water at 134.8 F 122.0 F 35 min beta SaccrificationAdd 8.80 qt of water at 188.3 F 149.0 F 20 min alpha Sacch Add 4.30 qt of water at 203.6 F 158.0 F 10 min Mash Out Add 7.70 qt of water at 211.0 F 170.0 F
I made a Roggenbier last weekend using the recipe from the Brewing Classic Styles book. I can’t wait to try it.