Historical Beer: Roggenbier Poobah's Roggenbier - Home Brew Forums

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Old 05-05-2009, 12:30 AM   #1

Recipe Type: All Grain   
Yeast: Weihenstephan Weizen (Wyeast 3068)   
Yeast Starter: 2L   
Batch Size (Gallons): 10   
Original Gravity: 1.059   
Final Gravity: 1.012   
IBU: 19.5   
Boiling Time (Minutes): 60   
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
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Old 04-27-2010, 08:31 PM   #2
swankyswede
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Mar 2010
Somerville, MA
Posts: 91
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How'd this turn out? The malt bill I came up with is similar.

 
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Old 04-28-2010, 12:41 PM   #3

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!
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Old 04-28-2010, 01:26 PM   #4
swankyswede
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Mar 2010
Somerville, MA
Posts: 91
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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.

 
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