Beer Recipe of the Week: "Roggen" German Rye Beer
A Roggenbier is a traditional German rye beer, usually full-bodied and with delicious spicy rye notes. This recipe won Stacy Myers of Fort Worth, Texas a gold medal at the National Homebrewers Competition in 2010. Rye-style beers can seem a bit daunting for homebrewers, but are well worth the effort.
This and other award winning recipes can be found in the Homebrewopedia Recipe Collection.
Ingredients for 5 U.S. gallons (18.93 L)
6.0 lb (2.72 kg) | Rye malt
2.0 lb (0.9 kg) | Durst pilsner malt
2.0 lb (0.9 kg) | Pale malt
1.0 lb (0.45 kg) | 80° L crystal malt
1.0 lb (0.45 kg) | Flaked rice
1.0 lb (0.45 kg) | Wheat malt
1.0 lb (0.45 kg) | Rice hulls, in mash
1.0 oz (28 g) | Hallertau pellet hops, 3.9% alpha acid (60 min)
1.0 oz (28 g) | Hallertau pellet hops, 3.9% alpha acid (10 min)
1.0 oz (28 g) | Hallertau Hersbrucker pellet hops, 2.4% alpha acid (2 min)
2 vials White Labs WLP 380 ale yeast
Forced CO2 to carbonate
Original Specific Gravity: 1.060
Final Specific Gravity: 1.013
ABV (%): 5.55
Boiling Time: 60 minutes
Primary Fermentation: 2 weeks at 68°F (20°C)
Secondary Fermentation: 2 weeks at 68°F (20°C)
Begin mash with 28 qts (26.5 L) of water at 127°F (53°C). Conduct a 35 minute protein rest at 122°F (50°C). For a 30 minute decoction, boil approximately 12 quarts (11.35 L) of thickest mash. Add back into mash tun and raise temperature to 165°F (74°C). Hold for a 30 minute saccharification rest at 165°F (74°C). Fly sparge 1 gallon of water (3.8 L) and collect approximately 6 gallons (22.7 L) of wort.