pulptastic
Active Member
I've read that Roggenbiers can have fruity flavors from the yeast, but has anyone done one with added fruit? I am thinking adding 2 oz orange zest for the last 5-10 minutes of boil along with an ounce of citra or centennial (a citrusy hop to complement the orange zest). I am considering dry hopping with another ounce of zest and an ounce of the same hop.
Also, orange and ginger seem to go well together, any thoughts on putting both into a Roggen? I am thinking a small amount for 30 minutes in the boil to get the flavor without the bite, a 1/4 lb or less.
As for the grain bill, I am looking at something like
25% flaked rye
25% malted rye
40% munich
10% carapils
lots of rice hulls!
I would shoot for a mild OG of 1.045 or so, and use a hefe yeast or maybe a roggen yeast.
I think the ginger may be taking it too far, but am really liking the sound of the orange zest. For now I am just testing ideas, this brew isn't on the schedule until march most likely. I want to have it in time to celebrate the birth of my son in May! For something this experimental, I will probably brew a more traditional backup plan either just before or just after, just in case
Also, orange and ginger seem to go well together, any thoughts on putting both into a Roggen? I am thinking a small amount for 30 minutes in the boil to get the flavor without the bite, a 1/4 lb or less.
As for the grain bill, I am looking at something like
25% flaked rye
25% malted rye
40% munich
10% carapils
lots of rice hulls!
I would shoot for a mild OG of 1.045 or so, and use a hefe yeast or maybe a roggen yeast.
I think the ginger may be taking it too far, but am really liking the sound of the orange zest. For now I am just testing ideas, this brew isn't on the schedule until march most likely. I want to have it in time to celebrate the birth of my son in May! For something this experimental, I will probably brew a more traditional backup plan either just before or just after, just in case
