Weyermann pale rye malt

[z-bob]

I bought a 10 pound bag of it today at the LHBS for $4.50. It was tough not to buy 10 bags at that price. What's the best use for it? A rye pale ale, something like 50% 2-row, 45% rye, and 5% CaraRye, with Saaz hops?

 

[yeastseeker]

recipe looks good, but I would choose a more assertive hop

 

[bracconiere]

could always go for something "the spice of three crops", use some rice to lighten the barley's sweetness and bring out the rye more.....

 

[AlexKay]

Roggenbier! 50% rye, 50% Vienna, maybe a touch of chocolate or Carafa III. Tettnang. WLP300 or WY3068.

 

[dawn_kiebawls]

I'm just about to brew a funky Rye Saison with honey.

65% Pils
25% Rye malt
02% Midnight wheat
08% Thyme Honey

39 IBUs of EKG

Yeast: Mad Fermentationists Saison blend. Hoping for it to be on tap just in time for Halloween!

 

[z-bob]

Roggenbier! 50% rye, 50% Vienna, maybe a touch of chocolate or Carafa III. Tettnang. WLP300 or WY3068.

I think that's the right answer! I'm looking at Roggen recipes on AHBA and the ones I've seen call for a lot of dark crystal malt. And one of those mashed really high (165). Just imagining how it will taste, I think I like yours better, but maybe a little crystal? But then a low temperature mash to dry it back out a little.

As far as whether a protein mash is appropriate, I guess I should taste some of the raw rye to see how friable it is? If it chews easily, it is well modified and doesn't need a protein rest.

 

[Vale71]

What you'll need with rye is a beta-glucan rest. Even with one expect a stuck sparge with such a high percentage of rye.
All modern malt is well-modified so no need to worry about that.

 

[z-bob]

Rye doesn't have any glucanase, does it? Or does it borrow some from the barley malt?

 

[AlexKay]

I think that's the right answer! I'm looking at Roggen recipes on AHBA and the ones I've seen call for a lot of dark crystal malt. And one of those mashed really high (165). Just imagining how it will taste, I think I like yours better, but maybe a little crystal? But then a low temperature mash to dry it back out a little.

I can't even recall how I arrived at that recipe -- I think I just made a hefe or dunkelweizen recipe with rye instead of wheat. It comes out really well, but I've never had a commercial roggen, so I can't speak for authenticity. I'm sure there's room for improvement, maybe in the form of crystal of some sort.

 

[z-bob]

I had the same idea. I'm looking at Dunkelweizen recipes now. (there are quite a few of those) Replace the wheat malt with rye and you should have a Roggenbier.

Edit: Here's my work-in-progress recipe. I think the gravity is a little too high. OTOH, the grist may hold onto a lot more wort than normal and I might have to top off the fermentor with more water. The "top off" is to dilute the mash so the bag drains better and so I don't have to do a dunk sparge. I don't just do a full-volume mash because my water is extremely hard and I don't want to acidify that much. As is, I will have to add a little bit of phosphoric or lactic acid to the mash even with the acid malt.

Spoiler: Recipe

Brew Method: BIAB
Style Name: Roggenbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Boil Size: 5 gallons
Boil Gravity: 1.049
Efficiency: 75% (brew house)

Original Gravity: 1.061
Final Gravity: 1.014
ABV (standard): 6.22%
IBU (tinseth): 21.55
SRM (morey): 14.79
Mash pH: 5.58

FERMENTABLES:
5 lb - Rye Malt (54.4%)
2.5 lb - Vienna (27.2%)
1.25 lb - Abbey Malt (13.6%)
4 oz - Special B (2.7%)
1 oz - Midnight Wheat Malt (0.7%)
2 oz - Acidulated Malt (1.4%)

HOPS:
1 oz - Hallertau Tradition (Germany), Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 21.55

MASH GUIDELINES:
1) Temperature, Temp: 122 F, Time: 20 min, Amount: 4 gal, Protein rest
2) Infusion, Temp: 150 F, Time: 60 min
3) Top Off, Time: 10 min, Amount: 1.5 gal, Hot dechlor'd tap water

YEAST:
Wyeast - Weihenstephan Weizen 3068
Starter: ?
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 64 - 75 F
Fermentation Temp: 68 F

Generated by Brewer's Friend - Brewer's Friend - Homebrew Beer Recipes, Calculators, and Forum
Date: 2020-09-13 17:48 UTC
Recipe Last Updated: 2020-09-13 14:35 UTC

 

[homebrudoc]

I've made this roggenbier recipe before. It will be the first thing I brew when my season of brewing re-starts at the end of October. If you like weisse beer, this is worth your time and effort.
homebru

 

[z-bob]

I've made this roggenbier recipe before. It will be the first thing I brew when my season of brewing re-starts at the end of October. If you like weisse beer, this is worth your time and effort.
homebru

I still haven't done anything with the rye yet, but thinking about something very close to that Rockin' Roggen recipe. Also I want my rye percent to be at least 50% but not necessarily much higher than 50. If I use kolsch yeast it obviously won't be a proper Roggenbier, but I think I might do that anyway and just call it a Winter Warmer. Will the rye still contribute anything (besides being harder to use than pale barley malt) if I don't use wheat yeast?