Historical Beer: Roggenbier 4Rye Roggenbier - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Historical Beer: Roggenbier 4Rye Roggenbier

Reply
 
Thread Tools
Old 09-03-2008, 12:29 PM   #1
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
 
AnOldUR's Avatar
Recipes 
 
Mar 2007
, New Jersey
Posts: 6,886
Liked 844 Times on 609 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3944   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.058   
Final Gravity: 1.012   
IBU: 17   
Boiling Time (Minutes): 90   
Color: 17   
Primary Fermentation (# of Days & Temp): 20   
Additional Fermentation: No   
Secondary Fermentation (# of Days & Temp): 18   
Tasting Notes: none   

Name: 4Rye
Style: Roggenbier
Original Gravity: 1.058
Final Gravity: 1.012
Alcohol: 6% abv
Color: 17SRM
Bitterness: 17 IBU

Batch Size: 5 gallons
Total Grains: 12.4 pounds
Efficiency: 70%
Aeration: Oxynator
Pitch Temp: 70 Degrees
Ferment Temp: 68-72 Degrees
Keg: 1 x 5 gallons (force carbonated @ 12psi)
Bottle: 3 x 12 oz (carbed w/ Cooper's Drops)

Primary: July 7, 2008 (20 days)
Secondary: July 27, 2008 (18 days)
Cold Crash: August 14, 2008 (2 days)
Bottle/Keg: August 16, 2008

Ingredients
4.00 lbs Flaked Rye – Keystone
4.00 lbs Maris Otter - Muntons
4.00 lbs Pilsner Malt Grain – Weyermann
.40 lbs Chocolate Wheat - Weyermann
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ FWH
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ 60 minutes
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ 15 minutes
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ 5 minutes
.40 oz Tettnang Hop Pellets – Alpha 4.4% @ Dry Hop
Wyeast 3944 Witbier (3rd Generation)
44 qts. filtered water

Hardware
6.5 Gallon Glass Primary
5 Gallon Glass Secondary
10 Gallon Brew Pot - Boil
3/5/7 Gallon Brew Pots – Decoction & Sparge
Barley Crusher
12 Gallon MLT
Bayou SQ14 Burner
Immersion Chiller
Oxynator

 
Reply With Quote
Old 09-03-2008, 12:29 PM   #2
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
 
AnOldUR's Avatar
Recipes 
 
Mar 2007
, New Jersey
Posts: 6,886
Liked 844 Times on 609 Posts


- Mash -
Acid Rest (Infusion)
Target Temperature:104 degrees
Strike Temperature: 112 degrees
Infusion Volume: 10 quarts strike water
Mash Thickness:.78 qts/lb
Additions: 1 tbs PH Stabilizer / .4lbs rice hulls
Total Time: 30 minutes
Maltose Rest (Infusion)
Target Temperature:142degrees
Strike Temperature: 200 degrees
Infusion Volume: 10 quarts water
Mash Thickness: 1.56 qts/lb
Decoction: @ 30 minutes
Total Time: 90 minutes
Dextrinization Rest (Decoction)
Target Temperature: 155 degrees
Strike Temperature: 210 degrees
Infusion Volume: 8.0 quarts thick mash
Mash Thickness: 1.56 qts/lb
Decoction: @ 30 minutes
Total Time: 60 minutes
Mash Out (Decoction)
Target Temperature: 168 degrees
Strike Temperature: 210 degrees
Infusion Volume: 8.0 quarts thin mash
Mash Thickness: 1.56 qts/lb
Total TIme: 10 minutes

Total Mash Time: 3 hours 10 minutes

- Decoctions -
Dextrinization
Decoction: 8.0 quarts thick mash
Additions: cup water
Step: 5 minutes to 155 degrees
Rest: 20 minutes @ 155 degrees
Step: 15 minutes to boil
Boil: 20 minutes
Total Time: 60 minutes
Mash-Out
Decoction: 8.0 quarts thin mash
Additions: none
Step: 15 minutes to boil
Boil: 15 minutes
Total Time: 30 minutes

- Lauter / Sparge -
Target Temperature: 165-170 degrees
Strike Temperature: 180 degrees
Total Sparge Volume: 24 quarts
Sparge Additions: 2 @ 12 quarts each
FWH: .40 oz Tettnang
Yield: 8.2 gallons

- Boil -
90 minutes: Start boil
60 minutes: .40 oz Tettnang
15 minutes: .40 oz Tettnang
15 minutes: 1 tsp Irish Moss
5 minutes .40 oz Tettnang

 
Reply With Quote
Old 09-03-2008, 12:37 PM   #3
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
 
AnOldUR's Avatar
Recipes 
 
Mar 2007
, New Jersey
Posts: 6,886
Liked 844 Times on 609 Posts


This is the first of my recipes that I thought was worthy of posting in the database. It started out as a play on the number four (look at ingredient list), but ended being the best beer I've brewed to date. I wanted to try a decoction, so it was a long brew day. Don't know if was necessary, but I'll do it again next time just to be sure.

If you like Rye, give it a try!

 
Reply With Quote
Old 09-17-2008, 11:23 PM   #4

I just sampled this one- and it's quite nice. Rye is present on the nose and on the tongue with definite spiciness. There's a background flavor that I can't quite identify, but it reminds me of licorice or anise. Unexpected but very pleasant.

I know you were concerned with the carbonation with the Cooper's drops, but it was perfect on the pour and clung with good lacing.

A very tasty beer, Herm!

 
Reply With Quote
Old 09-19-2008, 03:24 PM   #5
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
 
AnOldUR's Avatar
Recipes 
 
Mar 2007
, New Jersey
Posts: 6,886
Liked 844 Times on 609 Posts


Quote:
Originally Posted by flyangler18 View Post
I know you were concerned with the carbonation with the Cooper's drops, but it was perfect on the pour and clung with good lacing.
Call me lazy, but you can't beat those drops when just bottling what won't fit in the keg. Still, it feels like cheating, and I figure that something that easy can't work.

Glad you liked it!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Roggenbier Tykees Recipes/Ingredients 9 06-16-2012 02:03 PM
Roggenbier ashplub All Grain & Partial Mash Brewing 12 03-30-2012 07:13 AM
Roggenbier? mcbethenstein Sampling and Critiquing and Beer Swapping 4 03-23-2012 04:41 AM
Roggenbier help MrManifesto Recipes/Ingredients 2 10-19-2011 03:16 AM
PM Roggenbier mjm76 All Grain & Partial Mash Brewing 1 02-09-2007 11:54 AM


Forum Jump