tetrylone
Well-Known Member
Title says it all. Does anyone have a recipe for a true roggenbier they would like to share?
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.I did PM. 1.5# malted rye . . .
Ingredients:
Malted rye typically constitutes 50% or greater of
the grist (some versions have 60-65% rye). Remainder of grist
can include pale malt, Munich malt, wheat malt, crystal malt
and/or small amounts of debittered dark malts for color adjustment.
Weizen yeast provides distinctive banana esters and
clove phenols. Light usage of noble hops in bitterness, flavor
and aroma. Lower fermentation temperatures accentuate the
clove character by suppressing ester formation.
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