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Old 07-01-2009, 03:50 AM   #1
Nov 2008
San Jose, CA
Posts: 86

Title says it all. Does anyone have a recipe for a true roggenbier they would like to share?


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Old 07-01-2009, 04:26 AM   #2
Poindexter's Avatar
Oct 2007
interior Alaska
Posts: 1,195
Liked 5 Times on 5 Posts

Yup. Brewed it in spring 2008 and looking forward to tweaking it. Mostly from Randy Mosher's Radical Brewing, hang on.

I did PM. 1.5# malted rye, 1.0# USA 6 row, 1.0# pale crystal and 0.5# malted wheat with 0.5# rice hulls. My notes say maybe 4ozs of the malted wheat next time.

I did 3.75HBU Fuggle (60), 7.5 HBU Challenger (30) and 7.5 HBU Challenger (5). 1/4 teaspoon coarsely gorund black pepper and 6.0# LME at flameout.

I did a coupel hour acid rest, then a 1 quart decoction and a little direct heat for 30 minutes at 122F, then 90 minutes around 145. I will probably mash in the 150-155 range next time for only 60 minutes.

I ran my ferment with Notti Yellow under a spunding valve, FG was 1.016

HTH. This was really awesome with spicy food (curry) and hearty stuff like Bratwurst.

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Old 07-01-2009, 10:41 AM   #3

The one in my drop down came out quite nice...
Mead Lane Brewing
The liver is evil and must be punished

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Old 07-01-2009, 11:12 AM   #4
AnOldUR's Avatar
Mar 2007
, New Jersey
Posts: 6,888
Liked 847 Times on 612 Posts

Originally Posted by Poindexter View Post
I did PM. 1.5# malted rye . . .
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.

Glad I saw this thread. Poobah's recipe will go onto my brew schedule.

From BJCP Guidelines:
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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Old 07-01-2009, 12:05 PM   #5
Jun 2005
Surprise, AZ.
Posts: 1,488
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Originally Posted by tetrylone View Post
Title says it all. Does anyone have a recipe for a true roggenbier they would like to share?
You didn't specify the style of brewing:
On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

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