Roggenbier Question

[Daddymem]

I'm going for a Roggenbier soon using Jamil's suggestions for the recipe. I'm going to brew a Dampfbier using WY3068 at room temp for fermentation. After 2 weeks I was going to pitch the Roggenbier onto that yeast cake directly and ferment in my chamber at 65F. According to Wyeast "Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived." Do you think I'll get a non-banana bomb this way? Will it be off style for Roggenbier? Still haven't found a commercial example to try.

Dampfbier recipe
5.5 gallons

7.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 70.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 20.00 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.00 %
0.25 oz Vanguard [5.50 %] (60 min) (First Wort Hop) Hops 5.9 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 17.6 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

23.1 IBU 1053 OG
Ferment @room temp ~70-75F

Roggenbier recipe
6 gallons

6.25 lb Rye Malt (4.7 SRM) Grain 45.03 %
3.50 lb Munich Malt (9.0 SRM) Grain 25.22 %
3.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 21.61 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 7.20 %
0.13 lb Carafa III (525.0 SRM) Grain 0.94 %
0.87 oz Tettnang [4.50 %] (60 min) Hops 11.2 IBU
0.33 oz Saaz [4.00 %] (15 min) Hops 1.9 IBU
Yeast cake from Dampfbier: Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

14.9 IBU 1057 OG
Ferment @65F

TIA!

PS I haven't completely adjusted my recipes for my BIAB setup yet so YMMV.

 

[Daddymem]

Bump...?

 

[JoeBuch]

If I want some banana character with that size of a yeast cake I ferment at 70*

Have you made this roggenbier before? I feel like it might need rice

 

[C-Rider]

I brewed this one gallon batch 2 weeks ago. I believe mine is finished from SG readings. I've never had one so I don't know what it's supposed to taste like. I think it's gonna be good but I have nothing to compare it with. Can't find any roggensbier here in the islands to compare. Not any kind of rye beer.

Here is my recipe Hope to bottle this week and get maybe 9 bottles. Better than getting stuck w/40 I don't like if it got a good drink.

0.13 lb Rice Hulls (0.0 SRM) Adjunct 5.49 %
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 42.19 %
1.00 lb Rye Malt (4.7 SRM) Grain 42.19 %
0.20 lb Munich Malt (9.0 SRM) Grain 8.44 %
0.04 lb Black (Patent) Malt (500.0 SRM) Grain 1.69 %
0.10 oz Pearle [8.00 %] (60 min) Hops 13.9 IBU
0.10 oz Pearle [8.00 %] (5 min) Hops 2.8 IBU
0.10 oz Hallertauer [4.80 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Munich (Danstar #-) Yeast-Ale

Let is know how your's comes o ut.

 

[Daddymem]

I haven't had a Roggenbier before but it sounds interesting. I just don't want liquid banana bread...but is it supposed to be? Perhaps it is to balance the spiciness from those hops and grist? Did you mean rice hulls? If so, I don't need them, I BIAB.