I made a Rye IPA a few batches ago, and it has turned out as one of my favorite beers to date. I only used 1lb of flaked rye, so the rye is there but not overpowering. Browsing through the recipe db, I saw a rye wheat from Ryanh1801. Cheesefood brought up the point that this was actually called a roggenweizen. A word I have never heard before
. I better make one.
I have never been a big wheat beer fan, as most are fairly bland (Yeah, Im a hophead). Talking with Wortmonger offline (PM, thank you sir) I shared my ideas for a recipe, and he gave me some pointers, so I am going to post my current attempt at a recipe and see if anyone else has some ideas.
5 Gallon Batch
OG - shooting for 1.055 - 1.060
IBU - shooting for about 20 - 30 ?
40% Pale 2row
25% Wheat Malt
25% Rye Malt
10% Crystal 10
Hops, not sure... Have a few oz on hand of Columbus, Cascade, Amarillo, Simcoe, EKG, Sterling, Wilamette. What goes good in a roggenweizen?
Picked up a pack of Safale-06 last time through the LHBS, figured I would use that to give it a whirl. My beers made with dry yeast (Nottingham, S-04, S-05) seem to turn out better than liquid, so I might try to stick with what has been working for me.
Wortmonger brought up a good point, about stuck sparge with that much wheat and rye. I have a 10G rectangular igloo maxcold with 1/2" plumbing and a SS Braid from a hot water heater line (big). In my extensive experience (of one whole AG batch), it seems to drain quickly. Should I be concerned with a stuck sparge?
Thanks all for any ideas, recommendations, and guidance