All-Grain - 4Rye Roggenbier

**AnOldUR** · 09-03-2008, 01:29 PM

Recipe Type: All Grain
Yeast: Wyeast 3944
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.012
IBU: 17
Boiling Time (Minutes): 90
Color: 17
Primary Fermentation (# of Days & Temp): 20
Additional Fermentation: No
Secondary Fermentation (# of Days & Temp): 18
Tasting Notes: none

Name: 4Rye
Style: Roggenbier
Original Gravity: 1.058
Final Gravity: 1.012
Alcohol: 6% abv
Color: 17SRM
Bitterness: 17 IBU

Batch Size: 5 ½ gallons
Total Grains: 12.4 pounds
Efficiency: 70%
Aeration: Oxynator
Pitch Temp: 70 Degrees
Ferment Temp: 68-72 Degrees
Keg: 1 x 5 gallons (force carbonated @ 12psi)
Bottle: 3 x 12 oz (carbed w/ Cooper's Drops)

Primary: July 7, 2008 (20 days)
Secondary: July 27, 2008 (18 days)
Cold Crash: August 14, 2008 (2 days)
Bottle/Keg: August 16, 2008

Ingredients
4.00 lbs Flaked Rye – Keystone
4.00 lbs Maris Otter - Muntons
4.00 lbs Pilsner Malt Grain – Weyermann
.40 lbs Chocolate Wheat - Weyermann
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ FWH
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ 60 minutes
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ 15 minutes
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ 5 minutes
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ Dry Hop
Wyeast 3944 Witbier (3rd Generation)
44 qts. filtered water

Hardware
6.5 Gallon Glass Primary
5 Gallon Glass Secondary
10½ Gallon Brew Pot - Boil
3/5/7½ Gallon Brew Pots – Decoction & Sparge
Barley Crusher
12 Gallon MLT
Bayou SQ14 Burner
Immersion Chiller
Oxynator

**AnOldUR** · 09-03-2008, 01:29 PM

- Mash -
Acid Rest (Infusion)
Target Temperature:104 degrees
Strike Temperature: 112 degrees
Infusion Volume: 10 quarts strike water
Mash Thickness:.78 qts/lb
Additions: 1 tbs PH Stabilizer / .4lbs rice hulls
Total Time: 30 minutes
Maltose Rest (Infusion)
Target Temperature:142degrees
Strike Temperature: 200 degrees
Infusion Volume: 10 quarts water
Mash Thickness: 1.56 qts/lb
Decoction: @ 30 minutes
Total Time: 90 minutes
Dextrinization Rest (Decoction)
Target Temperature: 155 degrees
Strike Temperature: 210 degrees
Infusion Volume: 8.0 quarts thick mash
Mash Thickness: 1.56 qts/lb
Decoction: @ 30 minutes
Total Time: 60 minutes
Mash Out (Decoction)
Target Temperature: 168 degrees
Strike Temperature: 210 degrees
Infusion Volume: 8.0 quarts thin mash
Mash Thickness: 1.56 qts/lb
Total TIme: 10 minutes

Total Mash Time: 3 hours 10 minutes

- Decoctions -
Dextrinization
Decoction: 8.0 quarts thick mash
Additions: ½ cup water
Step: 5 minutes to 155 degrees
Rest: 20 minutes @ 155 degrees
Step: 15 minutes to boil
Boil: 20 minutes
Total Time: 60 minutes
Mash-Out
Decoction: 8.0 quarts thin mash
Additions: none
Step: 15 minutes to boil
Boil: 15 minutes
Total Time: 30 minutes

- Lauter / Sparge -
Target Temperature: 165-170 degrees
Strike Temperature: 180 degrees
Total Sparge Volume: 24 quarts
Sparge Additions: 2 @ 12 quarts each
FWH: .40 oz Tettnang
Yield: 8.2 gallons

- Boil -
90 minutes: Start boil
60 minutes: .40 oz Tettnang
15 minutes: .40 oz Tettnang
15 minutes: 1 tsp Irish Moss
5 minutes .40 oz Tettnang

**AnOldUR** · 09-03-2008, 01:37 PM

This is the first of my recipes that I thought was worthy of posting in the database. It started out as a play on the number four (look at ingredient list), but ended being the best beer I've brewed to date. I wanted to try a decoction, so it was a long brew day. Don't know if was necessary, but I'll do it again next time just to be sure.

If you like Rye, give it a try!

flyangler18 · 09-18-2008, 12:23 AM

I just sampled this one- and it's quite nice. Rye is present on the nose and on the tongue with definite spiciness. There's a background flavor that I can't quite identify, but it reminds me of licorice or anise. Unexpected but very pleasant.

I know you were concerned with the carbonation with the Cooper's drops, but it was perfect on the pour and clung with good lacing.

A very tasty beer, Herm!

**AnOldUR** · 09-19-2008, 04:24 PM

Quote:

Originally Posted by flyangler18

I know you were concerned with the carbonation with the Cooper's drops, but it was perfect on the pour and clung with good lacing.

Call me lazy, but you can't beat those drops when just bottling what won't fit in the keg. Still, it feels like cheating, and I figure that something that easy can't work.

Glad you liked it!