Roggen

[swankyswede]

Brewed a roggen on Saturday, used JZ's recipe adjusted for my system. My efficiency was crap, only 63% where I ususally get 75 or more, I'm chalking it up to the rice hulls and gummy rye malt. I didn't use a starter to stress the yeast a little and get some more esters out of it, which made for a 36-hour lag before it started bubbling, but as of this morning, it was a-churning.


Recipe: Roggenbier
Style: 15D-German Wheat/Rye Beer-Roggenbier

Recipe Overview

Wort Volume Before Boil: 6.50 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.046 SG
Expected OG: 1.054 SG
Expected FG: 1.013 SG
Expected ABV: 5.4 %
Expected ABW: 4.3 %
Expected IBU (using Rager): 19.5
Expected Color: 13.1 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 80.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
German Rye Malt 4.38 lb (42.7 %) In Mash/Steeped
German Munich Malt 2.45 lb (23.9 %) In Mash/Steeped
German Pilsner Malt 2.10 lb (20.5 %) In Mash/Steeped
German CaraMunich I 0.70 lb (6.8 %) In Mash/Steeped
US Rice Hulls 0.50 lb (4.9 %) In Mash/Steeped
German Carafa Special II 0.13 lb (1.2 %) In Mash/Steeped

Hops
German Tettnang (4.0 % alpha) 28 g Loose Pellet Hops used 60 Min From End
Czech Saaz (3.5 % alpha) 9 g Loose Pellet Hops used 15 Min From End

Other Ingredients

Yeast: Wyeast 3056-Bavarian Wheat

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins

 

[homebrewer_99]

Do you have any genuine Roggenbier glasses to go along with the brew?

Yes, there is a special glass for Roggenbier.

http://beeradvocate.com/beer/101/glassware

 

[swankyswede]

Do you have any genuine Roggenbier glasses to go along with the brew?

Yes, there is a special glass for Roggenbier.

http://beeradvocate.com/beer/101/glassware

I don't have that mug, which is a pretty badass piece of glassware, but I have a few other ones hanging around. Th primary fermentation is almost done on this bad boy, I can't wait to knock a few back.

 

[Brocster]

I don't have that mug, which is a pretty badass piece of glassware, but I have a few other ones hanging around. Th primary fermentation is almost done on this bad boy, I can't wait to knock a few back.

I brew a Roggen with 3056 and love it. I really like what that yeast does to the style. Mine has higher IBU profile than yours, so it will be pretty different, but still, yours sure sounds great!

One thing I learned in brewing mine is to crush the Rye on a different setting since the grain is quite a bit smaller. No problem with stuck sparges when I use rice hulls and take a little bit slower run off.

On the mill I crush my grains at, I use a .23 setting for all barley based grains, and a .18 for Rye (I think the values are off and the gap on the mill is larger than they say, so don't get stuck on the actual values). I also add a good amount of flaked Rye versus malted. Maybe these two things could help your efficiency? I get the same brewhouse efficiency this way as "normal'.

Cheers!