tetrylone

Recipes 

Title says it all. Does anyone have a recipe for a true roggenbier they would like to share?

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-Tetrylone

?~?Que?~?

Poindexter

Recipes 

Yup. Brewed it in spring 2008 and looking forward to tweaking it. Mostly from Randy Mosher's Radical Brewing, hang on.

I did PM. 1.5# malted rye, 1.0# USA 6 row, 1.0# pale crystal and 0.5# malted wheat with 0.5# rice hulls. My notes say maybe 4ozs of the malted wheat next time.

I did 3.75HBU Fuggle (60), 7.5 HBU Challenger (30) and 7.5 HBU Challenger (5). 1/4 teaspoon coarsely gorund black pepper and 6.0# LME at flameout.

I did a coupel hour acid rest, then a 1 quart decoction and a little direct heat for 30 minutes at 122°F, then 90 minutes around 145. I will probably mash in the 150-155 range next time for only 60 minutes.

I ran my ferment with Notti Yellow under a spunding valve, FG was 1.016

HTH. This was really awesome with spicy food (curry) and hearty stuff like Bratwurst.

Poobah58

Recipes 

The one in my drop down came out quite nice...

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Mead Lane Brewing
The liver is evil and must be punished

AnOldUR

Recipes 

Technically a true Roggen needs to be at least 50% rye, so a PM version would be hard. Taking a Hefewiezen recipe like EdWort's and sub rye for most of the wheat is a good start.

Edit:
Glad I saw this thread. Poobah's recipe will go onto my brew schedule.

From BJCP Guidelines:

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Complexity is good. Complicated is bad. -- Mosher

wild

Recipes 

You didn't specify the style of brewing:
Link1
Link2
Link3

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On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus