Devil Went Down to 0regon Imperial Dark Rye --Recipe

[Barão]

Hello....has anyone done this yet ? devil went down to oregon imperial dark rye

 

[madscientist451]

Never heard of it, thanks for posting. According to Nikasi’s website, it’s a west coast roggenbier that’s also an imperial dark rye beer. So start with a roggenbier recipe, bump up the ABV to 7.2% use the hops they use an an alt bier yeast. https://beerandbrewing.com/make-your-best-roggenbier/

Ninkasi Brewing Co. - The Devil Went Down to Oregon Style: Imperial Dark Rye ABV: 7.20% IBU: 65.0 It might be a sin, but take the bet and you won’t regret this beer from start to end! In a collaboration spanning Oregon’s bountiful Willamette Valley to Virginia’s heartland, Steve Crandall and Jason Oliver of Devils Backbone Brewing took the bet and gave the Devil his due when our founding brewer, Jamie Floyd, came ‘a-calling. What the trio first described as “a sort of West Coast, German-Style Roggenbier” turned into an Imperial Dark Rye, offering an elevated alcohol percentage and a crisp, lager-like finish from the Alt yeast fermentation. Give the Devil his due!

 

[Barão]

Never heard of it, thanks for posting. According to Nikasi’s website, it’s a west coast roggenbier that’s also an imperial dark rye beer. So start with a roggenbier recipe, bump up the ABV to 7.2% use the hops they use an an alt bier yeast. https://beerandbrewing.com/make-your-best-roggenbier/

Ninkasi Brewing Co. - The Devil Went Down to Oregon Style: Imperial Dark Rye ABV: 7.20% IBU: 65.0 It might be a sin, but take the bet and you won’t regret this beer from start to end! In a collaboration spanning Oregon’s bountiful Willamette Valley to Virginia’s heartland, Steve Crandall and Jason Oliver of Devils Backbone Brewing took the bet and gave the Devil his due when our founding brewer, Jamie Floyd, came ‘a-calling. What the trio first described as “a sort of West Coast, German-Style Roggenbier” turned into an Imperial Dark Rye, offering an elevated alcohol percentage and a crisp, lager-like finish from the Alt yeast fermentation. Give the Devil his due!

thanks

 

[hiphoppotamuss]

Made an experimental “RoggenBock” pitched onto a cake of S-189. The “randomness” of the grain bill stems from the fact I was trying to use up what I had lying around. Turned out to quite the happy accident though. I think it would be fantastic with a German Ale yeast. Great fall sipper. A little heavier than I prefer but I’m happy with it!

RoggenBock ​

Autumn Seasonal Beer
7.2% / 16.6 °P

Anvil Foundry 10.5 220V​

70% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 8.12 gal
Total Water: 8.12 gal
Boil Volume: 6.96 gal
Pre-Boil Gravity: 1.062

Vitals​

Original Gravity: 1.069
Final Gravity: 1.013
IBU (Tinseth): 21
BU/GU: 0.30
Color: 19 SRM

Mash​

beta — 145 °F — 30 min
alpha — 156 °F — 60 min

Malts (14 lb 15 oz)​

6 lb 8 oz (42.1%) — BESTMALZ BEST Rye Malt — Grain — 2.4 °L
3 lb (19.4%) — Weyermann Barke Munich Malt — Grain — 8 °L
3 lb (19.4%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 2.9 °L
1 lb (6.5%) — Weyermann Barke Pilsner — Grain — 1.9 °L
6 oz (2.4%) — Weyermann Carafa I — Grain — 236.8 °L
6 oz (2.4%) — Briess Caramel Malt 120L — Grain — 120 °L
6 oz (2.4%) — Weyermann Caramunich I — Grain — 38.2 °L
5 oz (2%) — BESTMALZ BEST Melanoidin — Grain — 26.8 °L

Other (8 oz)​

8 oz (3.2%) — Briess Rice Hulls — Adjunct — 0 °L

Hops (102 g)​

18 g (13 IBU) — Northern Brewer 7.6% — Boil — 75 min
28 g (6 IBU) — Styrian Goldings 3.4% — Boil — 20 min
56 g (2 IBU) — Styrian Goldings 3.4% — Aroma — 20 min hopstand

Hopstand at 176 °F

Miscs​

5 g — Calcium Chloride (CaCl2) — Mash
3.4 g — Gypsum (CaSO4) — Mash

Yeast​

Yeast Cake — Fermentis S-189 SafLager German Lager 80%

 

[passedpawn]

I'm fermenting almost the exact same beer... except with smoked rye malt (smoked it myself) and Wyeast 3068. Should be interesting. I used east kent goldings hops.

 

[Barão]

Made an experimental “RoggenBock” pitched onto a cake of S-189. The “randomness” of the grain bill stems from the fact I was trying to use up what I had lying around. Turned out to quite the happy accident though. I think it would be fantastic with a German Ale yeast. Great fall sipper. A little heavier than I prefer but I’m happy with it!

RoggenBock ​

Autumn Seasonal Beer
7.2% / 16.6 °P

Anvil Foundry 10.5 220V​

70% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 8.12 gal
Total Water: 8.12 gal
Boil Volume: 6.96 gal
Pre-Boil Gravity: 1.062

Vitals​

Original Gravity: 1.069
Final Gravity: 1.013
IBU (Tinseth): 21
BU/GU: 0.30
Color: 19 SRM

Mash​

beta — 145 °F — 30 min
alpha — 156 °F — 60 min

Malts (14 lb 15 oz)​

6 lb 8 oz (42.1%) — BESTMALZ BEST Rye Malt — Grain — 2.4 °L
3 lb (19.4%) — Weyermann Barke Munich Malt — Grain — 8 °L
3 lb (19.4%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 2.9 °L
1 lb (6.5%) — Weyermann Barke Pilsner — Grain — 1.9 °L
6 oz (2.4%) — Weyermann Carafa I — Grain — 236.8 °L
6 oz (2.4%) — Briess Caramel Malt 120L — Grain — 120 °L
6 oz (2.4%) — Weyermann Caramunich I — Grain — 38.2 °L
5 oz (2%) — BESTMALZ BEST Melanoidin — Grain — 26.8 °L

Other (8 oz)​

8 oz (3.2%) — Briess Rice Hulls — Adjunct — 0 °L

Hops (102 g)​

18 g (13 IBU) — Northern Brewer 7.6% — Boil — 75 min
28 g (6 IBU) — Styrian Goldings 3.4% — Boil — 20 min
56 g (2 IBU) — Styrian Goldings 3.4% — Aroma — 20 min hopstand

Hopstand at 176 °F

Miscs​

5 g — Calcium Chloride (CaCl2) — Mash
3.4 g — Gypsum (CaSO4) — Mash

Yeast​

Yeast Cake — Fermentis S-189 SafLager German Lager 80%

thanks ... With this % of rye, was there a stuck mash?...Did you use rice husks?

 

[hiphoppotamuss]

thanks ... With this % of rye, was there a stuck mash?...Did you use rice husks?

I did a BIAB with my Anvil so I probably didn’t “need” rice hulls….. but I threw ½ a pound in for insurance.

 

[Barão]

I did a BIAB with my Anvil so I probably didn’t “need” rice hulls….. but I threw ½ a pound in for insurance.

OK....Thanks

 

[Barão]

Here is the picture