Roggenbier recipe

[kingman]

I will be brewing a roggenbier tommorow. It will be my first rye beer.
I would appreciate any thoughts or opinions on my recipe and/or advice. I plan on mashing at 150 and using NW ale yeast (1332). Thanks in advance!

Roggenbier
American Wheat or Rye Beer
Type: All Grain Date: 4/30/2012
Batch Size (fermenter): 10.00 gal Brewer: Casey
Boil Size: 13.44 gal Asst Brewer:
Boil Time: 60 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
End of Boil Volume 11.44 gal Brewhouse Efficiency: 85.00 %
Final Bottling Volume: 9.25 gal Est Mash Efficiency 93.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
11.4 oz Rice Hulls (0.0 SRM) Adjunct 1 4.3 %
9 lbs 9.7 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 58.6 %
2 lbs 3.9 oz Wheat, Flaked (1.6 SRM) Grain 3 13.7 %
2 lbs 0.3 oz Munich Malt (9.0 SRM) Grain 4 12.3 %
1 lbs 12.8 oz Rye, Flaked (2.0 SRM) Grain 5 11.0 %
1.78 oz Cascade [5.50 %] - Boil 60.0 min Hop 6 18.4 IBUs
1.33 oz Tettnang [4.50 %] - Boil 15.0 min Hop 7 5.6 IBUs

Beer Profile

Est Original Gravity: 1.049 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 24.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.9 SRM

 

[Majafoo]

Looks good, I would bump the rye up to 2#. Technically this would be an American rye beer because roggenbier is made with hefeweizen yeast AFAIK. Personally I like the clean profile of american yeast better but if you're brewing to style.

 

[kingman]

That would be great, thanks!

 

[SavoryChef]

I would use at least 30% rye and a wheat yeast. I can post my recipe tomorrow when I get to work if you want.

It had 4# rye, 4# Munich and 2.5 German pilz and wheat yeast

 

[kingman]

I am now beyond the point of no return. Just getting ready to mash in. I did up the rye to 2 lbs. which is all I had so I will see how this one turns out. Probably should have did 5 g instead if 10, then I could have upped my % of rye. That would be great if you could post your recipe Chef! I think I might brew a few rye beers in a row since I really like the spicyness and creamy feel of rye beers.

 

[SavoryChef]

Here is the recipe I used, I just got my score sheets back and got a 35 and a 34. The notes said there should be more body, boost malt bill to make this pop.

I would cut back on the caramunich next time, not sure why I put that much in there.


Roggenbier (German Rye Beer)
Type: All Grain Date: 10/20/2012
Batch Size (fermenter): 5.50 gal

Boil Size: 8.14 gal
Boil Time: 60 min
End of Boil Volume 6.24 gal
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal
Est Mash Efficiency 78.5 %
Fermentation: My Aging Profile

Ingredients
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 3.6 %
4 lbs 4.0 oz Rye Malt (4.7 SRM) Grain 2 30.9 %
4 lbs Munich Malt (9.0 SRM) Grain 3 29.1 %
2 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 4 18.2 %
2 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5 18.2 %
1.00 oz Hallertauer [4.00 %] - Boil 60.0 min Hop 6 13.4 IBUs
0.15 oz Saaz [3.20 %] - Boil 60.0 min Hop 7 1.6 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Saaz [3.00 %] - Boil 10.0 min Hop 9 3.3 IBUs
1.1 pkg
Safbrew Wheat (DCL/Fermentis #WB-06) [50.28
ml] Yeast 10 -
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.8 %
Actual Alcohol by Vol: 5.6 %
Bitterness: 18.4 IBUs
Calories: 183.3 kcal/12oz
Est Color: 16.6 SRM

Mash Profile
Temperature Mash, 2 Step,
Light Body

Total Grain Weight: 13 lbs 12.0 oz
Sparge Water: 5.49 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step
TemperatureStep Time
Protein Rest Add 21.19 qt of water at 127.9 F 122.0 F 30 min
Saccharification Heat to 148.0 F over 15 min 148.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 5.49 gal water at 168.0 F