HefeRyezen Recipe

Brew-Happy · 03-25-2009, 05:44 PM

I am putting together a future brew and wanted some advice.

I am sensitive to wheat which bites as I truly enjoyed hefe's and dunkel's

So I am thinking of sub'ing the wheat with rye. The recipe is listed below. I am trying to decide whether to use rye malt or flaked rye. Any opinions?

HefeRyezen

2gal batch
Yeast: Danstar Munich German Wheat Dry Yeast

2 lbs Extra Light DME
0.5 lbs Rye malt/flaked rye

0.5 oz Cascade @ 45mins
0.25 oz Cascade @ 5mins

Ferment 68-72*F for 5days
Bottle for 7days.

Beer Tools Output
SRM:3.67
IBU: 23.9
ABV: 5%

I am keeping things simple for now to get a good handle on the process. The dry yeast will best for me as I am using a water bath to control temps for now.

**DeathBrewer** · 03-25-2009, 05:47 PM

You will need to do a partial mash. You can't use rye without mashing. See my sig for details on how to do an easy PM.

Also, I would go with 50% rye and 50% barley if you want a true roggenbier.

That sucks you are sensetive to wheat...what happens? allergic reaction?

Brew-Happy · 03-25-2009, 05:51 PM

DB,

Does the PM apply to the flaked rye as well? Thanks for the info. Now I have to learn what a roggenbier is

Not an allergic reaction. For years I had what would have been labeled as Irritable Bowels. Annoying too. Plus, random joint pains associated with it. Took blood test that showed I was showing antibodies to wheat. Quit eating it and WOW. Whole new world. That was several years ago and I still think about how good hefe's were to drink.

Edit: LOL! Now I realize was working on a roggenbier all the time. Total noob

**DeathBrewer** · 03-25-2009, 06:28 PM

Here are the details for the Roggenbier style.

Flaked and Malted will all need to be mashed. I don't think they make a rye malt extract.

Malted has enzymes, so really it can be mashed by itself. It's crazy to do, tho...it turns into a big sticky mess, so I would put at least some barley in there...even with only a partial mash using my bag method.

If you are only doing a 2 gallon batch anyway, I would do the following:

Mash @ 152°F:
3 lbs Rye Malt
1 lbs Munich Malt

Add 1 lb of Light DME

I would skip the cascade and go with a noble hops, using only a 60 minute addition as true to the roggenbier style. Tettnanger, Hallertau, Saaz, etc.

Actually, some saaz at the end might smooth out the flavor, so I take that back. A 0.5-1 ounce addition of saaz in the last 5-10 minutes of the boil can really make a difference.

Roggenbiers are different from hefeweizens. The flavor is more prominant and it is spicier than wheat. It's good, but can be overpowering to some.

Let me know if you need any help with partial mashing. It's not much different than steeping, and it's the only way you're going to properly use rye.

jacksonbrown · 03-25-2009, 06:41 PM

Just one more style to add to my do-to list. That sounds delicious!

**DeathBrewer** · 03-25-2009, 06:43 PM

I know. He got my mouth watering, too. I think I'll do one this week. I've made lots of beer with rye, but only a couple of true roggenbiers.

Brew-Happy · 03-25-2009, 07:48 PM

Glad I could get the juices flowing here.

Thanks DB for the layout. I think that would work for me. I will be posting back in the near future. I first have to bottle, condition, and drink my other two beers.

Maybe mid summer. I like to plan early so that I get noobish excitement over and properly plan the brew.

Thanks again

**DeathBrewer** · 03-25-2009, 09:11 PM

You got me hooked. I picked up the following to brew tonight:

4.5 lb Rye Malt
1.5 lb German Vienna Malt
1.5 lb German Pilsner Malt
1.0 lb German Munich Malt
0.5 lb Belgian Caravienne Malt
2.0 oz American Chocolate Malt
2.0 oz Carafa II

I'm using WLP300 Hefeweizen Ale Yeast

Hops I haven't quite decided on yet. I'll probably use Tettnanger for bittering and a little Czech Saaz at the end to smooth things out.

Thanks for bringing this up today. Should be a fun brew while I finish cleaning my new carboys and keg my Compound Ale.

Brew-Happy · 03-25-2009, 09:18 PM

WOW!

That is way more complicated than I was thinking. BTW, I am not skeerd of complicated grain bills, just trying to discern the individual components in a beer.

I will get to complicated one day. Already have a geeky beer in mind.

Good luck DB. Looks like it will be tasty.

**DeathBrewer** · 03-25-2009, 09:26 PM

I'll break it down for ya

Rye Malt - Spiciness and rye character, a touch less than 50% of the grist.
Vienna - Nice, smooth maltiness
Pilsner - Crisp, dry with a touch of light malty flavor
Munich - Deep maltiness...strengthen the malt backbone
Caravienne - Sharp, clean sweetness...better than any american crystal malt IMO
Chocolate - Slight color and rounds out the flavor
Carafa - Color

Tettnanger - Provides bitterness for balance and will accent the spiciness of the rye
Saaz - smooths out malt flavors

WLP300 - Banana and Cloves..."wheat" yeast characters

I could have went with just munich and rye, but I wanted to play around a bit, and I wanted it to be a bit lighter...not overly malty.