mjm76
Well-Known Member
I am thinking about formulating a partial mash roggenbier. Does anyone have any recipe suggestions?
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wild
Well-Known Member
Roggen Biermjm76 said:
1¼ lbs. German 2-row Pilsner Malt
8 oz. Rice Hulls or Oat Hulls
14 oz. Belgian Cara-Munich Malt
8 oz. German 65°L Dark Crystal Malt
1 oz. British Chocolate Malt
1½ lbs. Rye Malt
3½ lbs. Extra Light DME
¾ oz. Perle @ 6% AA (4.5 HBU) (bittering hop)
¼ oz. Czech Saaz (flavor hop)
1 tsp. Irish Moss
1 pkg. Wyeast 3638 Bavarian Wheat* or
1 pkg. Wyeast 3944 Belgian Witbier*
1¼ cup Extra Light DME (priming)
OG: 1.049 1.051
FG: 1.011 1.013
SRM: 22
IBU: 19
ABV: 4.8%
Directions:
Mash 1¼ lbs. German 2-row Pilsner Malt, 8 oz. Rice Hulls or Oat Hulls and the specialty grains at 150°F for 90 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring to boil, remove from heat and add the Malt Extract and Perle hop. Add water until the total volume in the brew pot is 3.5 gallons. Boil for 45 minutes then add the Czech Saaz and Irish Moss. Boil for 15 minutes. Remove the port from the heat and chill the wort. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then rack into the secondary fermenter. Bottle with Extract when fermentation is complete, target gravity is reached and beer has cleared. Let prime at 70°F for approximately 4 weeks until carbonated, then store at cellar temperature.
Hint:
Ferment this Roggen beer at the specified cooler temperature to diminish the fruity esters that can be created by the wheat yeast. This beer is ready to drink 1 month after it is carbonated and will peak between 3 and 6 months. It will last for 7 months at cellar temperatures.
* - Ferment at 62 - 64°F
Good luck,
Wild
