Its a 3 gal BIAB recipe, I modeled it after Northern Brewer's recipe and BCS recipe.
How does this Roggenbier recipe look?
- Thread starter schiersteinbrewing
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OP
OP
I scaled the Chocolate Malt back a little to 1oz, 2oz was for a 5 gal batch.
JoesInBoston
Well-Known Member
I think you should end up A-OK. I did a Roggenbier recipe with similar traits that people went crazy over. I think I would sub out the chocolate malt for something that is debittered like Carafa Special or Debittered Black Malt. I am not sure how much roasted flavor of the chocolate would come through in 1 oz, but if anything comes through at all - it might make it out of style, if that matters to you.
If you care to see it, my recipe was:
50% Rye
31% Munich
12% Wheat
7% Crystal 120
Hallertau at 90 minutes
Hallertau at 5 minutes
I did a beta glucan rest (110F) for 20 minutes before bringing the mash temp up to my usual mash temp. I would suggest throwing rice hulls into the mash, too. Even with them in there, the sparge was slowwwwwwww.
If you care to see it, my recipe was:
50% Rye
31% Munich
12% Wheat
7% Crystal 120
Hallertau at 90 minutes
Hallertau at 5 minutes
I did a beta glucan rest (110F) for 20 minutes before bringing the mash temp up to my usual mash temp. I would suggest throwing rice hulls into the mash, too. Even with them in there, the sparge was slowwwwwwww.
