Brewed up this Roggenbier the end of December:
2.5 lbs Vienna Malt (24%)
5.0 lbs Rye Malt (48%)
2.5 lbs Red Wheat Malt (24%)
4 oz Melanoiden malt (2%)
4 oz Chocolate Wheat Malt (2%)
0.5 oz Hallertauer @ 60 mins
0.5 oz Hallertauer @ 30 mins
Did a 20 minute glucan rest at 111 degrees
The did a decoction to get the mash up to 122 for a 20 minute protein rest
Then did a second decoction to get the mash up to the sacch rest of 152 for 60 minutes
OG was 1.053
FG was 1.014
I used WLP 300, the Hefeweizen strain but did some pretty rigorous temperature control, starting the fermentation at 62 for 3 days, 64, for 3, 68 for the rest of fermentation (about 3 days)
I really don't care for banana bomb beers and was trying to emphasize the clove character of the yeast a bit more.
It was a heck of a long brew day, but everything went well and the wort smelled great. The mash was the stickiest I've ever had, but with that much rye and wheat I wasn't surprised. I think the glucan rest helped though.
The beer has been bottle conditioning for about 3 weeks now and every time I crack a bottle open, the banana character seems to get more and more pronounced. I've shared it with a few friends who have lived in Germany for a while and they're telling me that it needs to have more(!!!!) banana.
I get a little bit of spicy earthiness at the very tail end, but the yeast just dominates and, to my palate, overpowers the beer.
So to those who have made Roggenbiers before or who have sampled commercial offerings, is the yeast character supposed to dominate that heavily? Am I just being overly sensitive to the Hefeweizen yeast's nature?
I sat at the HBS for about 10 minutes with the Hefe yeast in one hand and the Bavarian Weizen yeast (WLP 351) in the other trying to decide between the two. I'm feeling like I made the wrong choice, but I'm wondering if that's just what this beer is supposed to taste like.
Anyone have any thoughts or experience with this style?