Noleafclover
Well-Known Member
Several weeks ago I decided that I needed to brew roggenbeir. I had had one at a local pub and loved it, and our local brewclub is doing catagory 15 for our contest at the end of October.
On the same day I decided to brew this I was also messing around with a different boil kettle and I also made some adjustments to my sparging setup.
In any case, during the sparge I thought perhaps I had put in way too much water for my sparge and arbitrarily decided that I had collected the right volume of wort. (I learned an important lesson here, obviously).
When I tossed in my wort chiller, I was in for a shock... The wort only when up 3/4 of the way on the chiller where it used to cover it.
In the end I collected 2.5 gallons of wort. The gravity of said wort was 1.085, WAY higher than it should be.
I figured "This should be interesting" and pitched the yeast.
Several weeks later I tasted it, and it reminds me of a rye barleywine. A little bit of that hot alcohol taste, definitely some estery notes, and an interesting rye flavor. I'm thinking of intentionally doing this, but adjusting the recipe for 5 gallons, and then oak aging it. Also adding some more hops for balance, maybe some northern brewer.
My recipe was this (for 2.5 gallons):
5 lbs. Weyermann Rye Malt
4 lbs. German Munich
2 lbs. Rahr 2-Row Pale
0.25 lbs. Weyermann Chocolate Wheat
0.25 lbs. Weyermann Caramel Wheat
0.25 lbs. Rice Hulls
1 oz Mt. Hood (60 minutes)
Wyeast #3638 Bavarian Wheat Yeast.
Not sure exactly what style that would fit in if it were oak aged and had a little bit more hops to it, but it was pretty tasty.
On the same day I decided to brew this I was also messing around with a different boil kettle and I also made some adjustments to my sparging setup.
In any case, during the sparge I thought perhaps I had put in way too much water for my sparge and arbitrarily decided that I had collected the right volume of wort. (I learned an important lesson here, obviously).
When I tossed in my wort chiller, I was in for a shock... The wort only when up 3/4 of the way on the chiller where it used to cover it.
In the end I collected 2.5 gallons of wort. The gravity of said wort was 1.085, WAY higher than it should be.
I figured "This should be interesting" and pitched the yeast.
Several weeks later I tasted it, and it reminds me of a rye barleywine. A little bit of that hot alcohol taste, definitely some estery notes, and an interesting rye flavor. I'm thinking of intentionally doing this, but adjusting the recipe for 5 gallons, and then oak aging it. Also adding some more hops for balance, maybe some northern brewer.
My recipe was this (for 2.5 gallons):
5 lbs. Weyermann Rye Malt
4 lbs. German Munich
2 lbs. Rahr 2-Row Pale
0.25 lbs. Weyermann Chocolate Wheat
0.25 lbs. Weyermann Caramel Wheat
0.25 lbs. Rice Hulls
1 oz Mt. Hood (60 minutes)
Wyeast #3638 Bavarian Wheat Yeast.
Not sure exactly what style that would fit in if it were oak aged and had a little bit more hops to it, but it was pretty tasty.
