Hi all, I've never really made a recipe before for brewing and quite frankly I have no idea what I'm doing. All I know is that the style takes rye in addition to german style yeast. I'm trying to do it for a local homebrew competition.
So can anybody want to help me out or point me to some free online material?
Thanks in advance guys.
Here's some descriptive info from the German Beer Institute page to get you started:
"Definition:
Roggenbier is a medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. Today, a Roggenbier may be either an ale or a lager. Modern renditions of the brew have about 5 to 5.5% alcohol by volume. Rye ales are mildly hopped, which allows the grain flavors to be dominant. Filtration appears to be optional in a rye ale and many, such as the Paulaner (depicted right) are "naturtrüb," meaning naturally turbid. A yeast-turbid Roggenbier is more authentic, considering that the style had been around long before beer filtration was invented in 1878.
Being ancient brews, Roggenbiers can have a faint whiff of earthiness in the nose that is reminiscent of rye bread. The up-front sensation is one of mild fruitiness. There is a slight to extreme yeastiness and breadiness in the middle, and an almost smoky, spicy, faintly sour and very dry finish—clearly the effects of the rye malt. Effervescence ranges from medium to spritzy like a Hefeweizen. The body is substantial, almost reminiscent of a Bockbier. The brew has a pleasant, rich, off-white head when poured. "
The "barley malt" portion seems pretty wide open. The BJCP lists possibilities as pale, Munich, crystal and dark for color adjustment.
Here's an outline for consideration:
Five Gallon US
3 lbs German pale malt
2 lbs German dark Munich (10-12L)
3 lbs German rye malt
2 lb German wheat malt
.125 lb Carafa II
3/4 oz 4% AA German noble hop or equivalent @ 60 min
3056 Bavarian Wheat Yeast or similar
