Historical Beer: Roggenbier Traditional roggenbier

[Davemci]

Recipe Type

All Grain

Yeast

Newport storm heff slurry

Yeast Starter

No

Batch Size (Gallons)

5

Original Gravity

1.060

Final Gravity

1.018

Boiling Time (Minutes)

60

Primary Fermentation (# of Days & Temp)

14

Secondary Fermentation (# of Days & Temp)

7

Tasting Notes

The Ryenstien, super full mouthfeel with rye in your face and great hop pairing.

5 Lb malted rye
5 Lb Colorado 2 row
1.5 Lb red wheat
All grains from Colorado malting comp

.25 oz Sorachi ace 60 min
.5 Sorachi ace and .5 hull melon 15 min

154 deg mash for 60 min.

I have made this once so far and it's one of my favorites. It is so hard to find a commercial one to compare it to, it's a rare brew. Carb it low, it can hold a head for a while.

 

[TrustyOlJohnson]

Davemci, im really intrrested in this brew. How has it turned out?? What did u base the recipe on?

 

[Davemci]

I read something about old style rye beer and it sounded interesting. The recipient I just came up with, but the beer was very good and unlike any other rye I have had before. It was very full bodied, and had a thick mouth feel. The hops were a nice twist also but not very traditional. It was drank in about 3 weeks so couldn't tell you how it aged. Sorry for the late reply

 

[TrustyOlJohnson]

No worrys..

 

[TrustyOlJohnson]

I made a roggenbier bout a month ago, jus 1/2 rye and 1/2 pilsner and use hefeweizen yeast. Tastes amazing!! And the same body and mouthfeel you experienced

 

[Davemci]

If I make this again I am going to bottle it with champagne yeast and see how it is