Historical Beer: Roggenbier Poobah's Roggenbier

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Poobah58

Supporting Member
HBT Supporter
Joined
Jun 24, 2007
Messages
2,233
Reaction score
87
Location
New Milford, CT
Recipe Type
All Grain
Yeast
Weihenstephan Weizen (Wyeast 3068)
Yeast Starter
2L
Batch Size (Gallons)
10
Original Gravity
1.059
Final Gravity
1.012
Boiling Time (Minutes)
60
IBU
19.5
Color
17.6
Primary Fermentation (# of Days & Temp)
21 days @ 65F
Tasting Notes
Very nice beer. Banana and clove go nice with the spiciness of the Rye.
11 lbs 8.0 oz Rye Malt (3.0 SRM) 50.00 %
5 lbs Munich Malt (10.0 SRM) 21.74 %
4 lbs Pilsner (2 Row) Ger (2.0 SRM) 17.39 %
2 lbs Caramunich Malt (56.0 SRM) 8.70 %
8.0 oz Carafa I -Dehusked (320.0 SRM) 2.17 %
1.50 oz Hallertauer [2.60 %] (60 min) 7.9 IBU
0.50 oz Perle [9.40 %] (60 min) Hops 9.5 IBU
1.00 oz Tettnang [4.00 %] (15 min)

Mash: 122F/20Min, 152F/60Min
 
This one came out really good. The only thing I would do different is condition the malt, add more rice hulls and do an acid rest. The sparge was a nightmare!
 
I wasn't sure what conditioning was - looked it up and definitely not an option since I crush at my LHBS. Is the conditioning more to make sure you have enough porosity in your grain bed to help with the lauter? I figure I'll just dump in a pound or two of rice hulls if that's the case.
 
Never had a problem with sparge on my Roggenbier I do 16.5 gallon batches and add 1/5# rice hulls. I love a good Roggenbier.
 
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