Protein rest needed for Roggenbier?

[Dracunculus]

I plan to brew a Roggenbier this weekend, which will use the following grain profile (2.5 gallon batch):

1.5 lb rye malt
1.5 lb 2-row
1.25 lb 60L crystal
1 lb wheat malt

In my reading and searching the forums, I haven't found a good answer as to whether a protein or saccharification rest will be needed based on the 48% rye/wheat contribution to the mash. The current plan is to mash at 153 F for an hour (obviously with BIAB, since I am posting in this forum).

I appreciate any input in advance.

 

[TheZymurgist]

It's not necessary, but you'll want to throw in a lot of rice hulls. You will get a stuck sparge if you don't. I did mine with a decoction mash, which wasn't necessary, but I wanted the experience. In the future, I'll skip the decoction, and just add more rice hulls.

 

[Dracunculus]

Would rice hulls be needed for BIAB?

 

[TheZymurgist]

Good question. I overlooked that in your first post. That, I'm not aware of that since I don't do BIAB. My first thought is that it certainly can't hurt, but might not be necessary. I'll let someone with more experience chime in, though.

 

[Dracunculus]

Thanks. I appreciate the fast input.

 

[Yooper]

That looks like about 5.25 pounds of grain total, and 1.25 pounds crystal 60L? Or is that a typo? It's obviously WAY too much crystal malt.

You can do a protein rest if you want, but generally it's so that lautering is easier with lots of rye and what. Since you're doing BIAB, I don't think that is an issue at all. If your grains are malted, you don't need a protein rest.

 

[RM-MN]

I don't think a protein rest is so necessary but a beta glucan rest would be nice. Both rye and wheat get pretty sticky but since you are doing it BIAB you can still squeeze the wort out. There will be a lot more squeezing needed than with just barley malt.

 

[Dracunculus]

Hmm...I will adjust the amount of Crystal then. Was trying to match color according to Brewers Friend, but I may do that instead by changing the Lovibond rather than the amount.
Thanks for the input.

 

[Dracunculus]

Changed it to 0.5 lbs 60L crystal and added 0.15 lb Chocolate malt for the color. Upped the 2-row to 2 lbs and the rye to 1.6 lbs to keep the OG the same.

 

[TheZymurgist]

http://www.homebrewersassociation.org/recipe/beer-recipe-of-the-week-roggen-german-rye-beer/

This is the recipe I used, and it was absolutely amazing. I suggest giving that a try and scaling it down to your batch size. The rye will give it a good copper/brown, almost reddish tint.

 

[Dracunculus]

Thanks for the link. Since I have the grains for my recipe on order already, I will try it out with a future brew (already bookmarked it in Chrome). One of the advantages of a smaller batch size is more frequent brewing.