The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Roggenbier

Reply
 
LinkBack Thread Tools
Old 05-03-2009, 01:13 AM   #1
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default Roggenbier

Stepping up the recipe that started with this thread.

I'm going to do this tomorrow. My friends tell me this is one of the best beers they've ever had, and I agree, so I'm going to make it a staple house ale.

Previous recipe had wheat extract due to poor efficiency, this one is all rye and I hope to hit 70%+ efficiency this time. I upped the quantity of rye and pilsner a bit to compensate as well.

I'm not using my big fermenters, I'm just going to split this between two carboys and use two different yeasts, the White Labs WLP300 Hefeweizen and the Wyeast 3056 Bavarian Wheat. (I couldn't get the 3068 or the munich yeast, unfortunately.)

There will actually be 7.25 gallons for the initial mash, as I will be using a pound of rice hulls.

If all goes well, this will go in the recipe database.


Quote:
050309 Roggenbier

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)

Min OG: 1.046 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 14 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 21.50
Anticipated OG: 1.046 Plato: 11.45
Anticipated SRM: 14.1
Anticipated IBU: 14.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.94 Gal
Pre-Boil Gravity: 1.039 SG 9.78 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.5 10.00 lbs. Rye Malt America 1.030 4
23.3 5.00 lbs. Pilsener Germany 1.038 2
14.0 3.00 lbs. Vienna Malt Germany 1.037 3
9.3 2.00 lbs. Munich Malt Germany 1.037 8
4.7 1.00 lbs. CaraVienne Malt Belgium 1.034 22
1.2 0.25 lbs. Carafa II Germany 1.030 450
1.2 0.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellets Pellet 4.20 8.5 First WH
1.00 oz. German Hersbrucker Pellet Pellet 2.40 5.4 60 min.
1.00 oz. Saaz (Czech) Pellet Pellet 2.50 0.9 5 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 21.50
Water Qts: 27.99 - Before Additional Infusions
Water Gal: 7.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 8.72 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2009, 01:44 AM   #2
beerthirty
big beers turn my gears
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
beerthirty's Avatar
Recipes 
 
Join Date: May 2008
Location: Phoenix AZ
Posts: 2,651
Liked 22 Times on 11 Posts

Default

I too am adding a roggen to my list of "on hand". The last of what I brewed in Feb will float by the end of the week. It has pleased almost all who have tried it. I will say that right off the bat I said yuck, so I stashed it away until I ran out of other beers. I am glad I did. It was absolutely fantastic when I pulled it out again. Just goes to prove time heals all beers. I'm wondering if it would be even better after about 6 months. The world may never know.

__________________
Quote:
Originally Posted by the_bird View Post
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
beerthirty is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2009, 01:49 AM   #3
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

Mine was great fresh, but it's a very light beer. What was your recipe like?

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2009, 08:18 AM   #4
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

Longest. Brew. Day. Ever.

Mashed in at 2:30, Mashed out at 3:45, Sparged at 4:00, Sparge ended at 7:45, Boil started at 8:00, ended at 9:00 and ran through counter-flow chiller, run-off ended at 12:00, ran to buy water (2 gallons lost in mash), and finished cleaning at 1:00. Ugh.

Note to self: Use at least 1 lb of Rice Hulls for every 5 lbs of Rye Malt. That was the problem with the sparge...a gummy mess. The boil run-off was muck built up in the chiller, which I discovered upon cleaning it (it wouldn't run boiling water through it until I blew through the line.)

I still got 77% efficiency, even with topping off. Came to 1.053. Was shooting for 1.046, but it's still to style and it tastes great.

Only real problem was the FWH. I only left them in for the first 3 gallons or so, not for the rest of the runoff. It started to boil a bit (I add heat as I run off) and I just decided to pull them even though I was turning the heat down. Will definitely still contribute, but won't be the same as the original.

Ahh, well. It was a good Sunday brew and in a few weeks I'll have some good damn beer. Nighty night...it is FAR past my bedtime.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2009, 08:20 AM   #5
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

Oh, I also did a decoction mash-out. It's unfortunate that everything took so long, because I hit all my temps dead on.

Final recipe for the day:

Quote:
050309 Roggenbier

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)

Min OG: 1.046 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 14 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 21.50
Anticipated OG: 1.053 Plato: 13.11
Anticipated SRM: 14.5
Anticipated IBU: 15.2
Brewhouse Efficiency: 77 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.35 Gal
Pre-Boil Gravity: 1.045 SG 11.22 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.5 10.00 lbs. Rye Malt America 1.030 4
23.3 5.00 lbs. Pilsener Germany 1.038 2
14.0 3.00 lbs. Vienna Malt Germany 1.037 3
9.3 2.00 lbs. Munich Malt Germany 1.037 8
4.7 1.00 lbs. CaraVienne Malt Belgium 1.034 22
1.2 0.25 lbs. Carafa II Germany 1.030 450
1.2 0.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellets Pellet 4.20 8.7 First WH
1.00 oz. German Hersbrucker Pellet Pellet 2.40 5.5 60 min.
1.00 oz. Saaz (Czech) Pellet Pellet 2.50 1.0 5 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 21.50
Water Qts: 28.00 - Before Additional Infusions
Water Gal: 7.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 75
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 8.72 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2009, 06:41 PM   #6
snailsongs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eugene, OR
Posts: 690
Liked 5 Times on 5 Posts
Likes Given: 1

Default

In making this beer (or the slightly different first version of it) I had a terrible stuck sparge with the 5 lbs of rye, too. I'm glad to hear you did a decoction mash-out because I decided to do one myself with this beer. It just seemed like a recipe that might benefit from one, and you validated my thinking (whoopty-fricking-doo, I know, but I'm still learning and that was my first decoction mash-out).......Anyhow, I had to just stir the grain bed all around and scrape off the bazooka screen over and over to get the wort out - is that a really bad thing to do?

Oh, and I fermented cool at around 62 and the sulfur smell was killing me, so I brought it up from my basement yesterday to warm up a bit and hopefully be ready for bottling on thursday (day 14)....what temp do you like with WLP300?

I can't wait for this stuff......it looks so f'n good.

__________________
snailsongs is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2009, 06:56 PM   #7
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

I prefer the low 60s...I'm not controlling this temp, however, so I think it's currently sitting at about 64°F in my basement.

I too had to scrape the screen a bit...didn't help much, tho. I think the best thing to do is get a good trickle going and then go take a nap. I think I over-shredded my rye, too. This probably helped efficiency, but still made it gummy as hell. I might even go with 3 lbs of rice hulls next time with my 10 lbs of rye.

I still have to clean the pot tonight, it was too late last night and it was a sticky mess, so I just left it in a sodium percarbonate solution overnight. Man, that rye is ridiculous...my fingers, the spigot, the paddle, everything that touched that crap was out of control sticky.

This beer may be a good candidate for my tea-bag method, but it sure is a pain in the ass for false bottoms. Hopefully more rice hulls will help, because it's too damn good to only make 5 gallons at a time.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2009, 07:52 PM   #8
jacksonbrown
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Madison, WI
Posts: 1,184
Liked 5 Times on 5 Posts

Default

Brewed this recipe (one at top of post) on 4/25. Getting ready to bottle it this coming weekend. First impression is that it's very light, can't really notice the rye myself, and the yeast comes through like a mofo! I used a 3068 slurry from a hefe I brewed a couple weeks prior. I'm looking forward to what it'll be like after it's carb'd and chilled a bit. I had planned on fermenting it low, around 64, but the overnight lows here are still too low and my ferm fridge was dropping to 61 not even plugged in. So I had to ferment in the basement, and it went up to 71 internal. Which explains the immense yeast character.

__________________
Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
jacksonbrown is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2009, 08:02 PM   #9
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

61°F would be a great temp for any of the liquid hefeweizen yeasts. I'd stick with that next time. The rye is definitely subdued...I think the FWH helps ALOT with that, softening the flavor. Previous rye beers were always very spicy.

Still should be good, tho. Wish I had another one to keg right now! I think I'm going to brew every day this week, so I have my stock back up

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2009, 01:01 AM   #10
jacksonbrown
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Madison, WI
Posts: 1,184
Liked 5 Times on 5 Posts

Default

Well, Wyeast's website says 64°-75°, so I didn't want to stretch it. But also, since it was too cold at night, there would be about 5 deg of fluctuation throughout a 24 hr cycle that I didn't think would be good. Either way I'm getting a freezer from Craigslist for $50 tomorrow that should fit through my basement door. So no more worrying about that.

__________________
Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
jacksonbrown is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Roggenbier Recipe Anyone? tetrylone Recipes/Ingredients 4 07-01-2009 12:05 PM
All-Grain - Roggenbier kronik Wheat and Rye Beer 0 05-02-2009 12:32 AM
Roggenbier jpsloan Extract Brewing 4 07-03-2007 07:12 AM
What is Roggenbier? ronjer General Techniques 17 05-19-2007 12:47 PM
PM Roggenbier mjm76 All Grain & Partial Mash Brewing 1 02-09-2007 10:54 AM