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Old 02-09-2007, 03:32 AM   #1
Oct 2006
Collinsville, IL
Posts: 115
Liked 1 Times on 1 Posts

I am thinking about formulating a partial mash roggenbier. Does anyone have any recipe suggestions?
Primary #1 Munich Helles

Primary #2 Nichts

Secondary #1 Nichts

Secondary #2 Mezza Luna Red wine (kit)

Secondary #3 Maerzen

Secondary #4 English Barleywine

Bottled: Traditional Dry Mead, Dry Cider, Honey Koelsch, Doppelbock, Barolo Wine

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Old 02-09-2007, 11:54 AM   #2
Jun 2005
Surprise, AZ.
Posts: 1,488
Liked 5 Times on 4 Posts

Originally Posted by mjm76
I am thinking about formulating a partial mash roggenbier. Does anyone have any recipe suggestions?
Roggen Bier

1 lbs. German 2-row Pilsner Malt
8 oz. Rice Hulls or Oat Hulls
14 oz. Belgian Cara-Munich Malt
8 oz. German 65L Dark Crystal Malt
1 oz. British Chocolate Malt
1 lbs. Rye Malt
3 lbs. Extra Light DME
oz. Perle @ 6% AA (4.5 HBU) (bittering hop)
oz. Czech Saaz (flavor hop)
1 tsp. Irish Moss
1 pkg. Wyeast 3638 Bavarian Wheat* or
1 pkg. Wyeast 3944 Belgian Witbier*
1 cup Extra Light DME (priming)

OG: 1.049 1.051
FG: 1.011 1.013
SRM: 22
IBU: 19
ABV: 4.8%

Mash 1 lbs. German 2-row Pilsner Malt, 8 oz. Rice Hulls or Oat Hulls and the specialty grains at 150F for 90 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150F water. Bring to boil, remove from heat and add the Malt Extract and Perle hop. Add water until the total volume in the brew pot is 3.5 gallons. Boil for 45 minutes then add the Czech Saaz and Irish Moss. Boil for 15 minutes. Remove the port from the heat and chill the wort. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When wort temperature is below 80F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then rack into the secondary fermenter. Bottle with Extract when fermentation is complete, target gravity is reached and beer has cleared. Let prime at 70F for approximately 4 weeks until carbonated, then store at cellar temperature.

Ferment this Roggen beer at the specified cooler temperature to diminish the fruity esters that can be created by the wheat yeast. This beer is ready to drink 1 month after it is carbonated and will peak between 3 and 6 months. It will last for 7 months at cellar temperatures.

* - Ferment at 62 - 64F

Good luck,
On Tap -
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  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
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