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Old 05-11-2011, 03:50 PM   #1
Aug 2009
Los Angeles, California
Posts: 508
Liked 6 Times on 6 Posts

Hi all. I've been thinking about my summer brews and decided to switch things up this year by brewing a roggenbier instead of a hefeweizen. (I received such positive reviews for my recent rye pale ale that I want to keep experimenting with this grain.) It seems like it will be a nice twist on the traditional summer refresher.

Understanding that rye is really sticky and that less is more with this style, I've decided to keep it simple. What do you think of the following?

5 lbs. Rye malt
5 lbs. German pils
0.5 lbs. Rice hulls

Mash at 152F for 90 mins.

0.75 oz. Hallertau (60 min.)
0.25 oz. Hallertau (15 min.)

Wyeast 3068

Expected OG: 1.048
Expected FG: 1.012
IBU: 12.1

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Old 05-12-2011, 02:14 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

Roggenbiers tend to be a bit darker, but nothing wrong with going pale if that's what you want. I really like 3068, and the hops look suitably restrained. You might consider a more complex mash, a beta-glucan rest will help to make lautering easier and reduce some of the full mouthfeel associated with rye.

Hope that helps, good luck.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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