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German Rye/Roggenbier?

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So i looked at the style guidelines and came up with this. ? is i think i might use 1007 instead of 3068 just because i have it on hand. So if i do are the recommendations on possible changes i should make to the grain bill or hops and what style would it fall under it i used 1007?
Recipe: German Rye   TYPE: All Grain
Style: Roggenbier (German Rye Beer)
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 16.3 SRM      SRM RANGE: 14.0-19.0 SRM
IBU: 13.1 IBUs Tinseth   IBU RANGE: 10.0-20.0 IBUs
OG: 1.050 SG      OG RANGE: 1.046-1.056 SG
FG: 1.012 SG      FG RANGE: 1.010-1.014 SG
BU:GU: 0.262      Calories: 151.6 kcal/12oz   Est ABV: 5.0 %      
EE%: 75.00 %   Batch: 5.50 gal      Boil: 8.60 gal   BT: 60 Mins


Total Grain Weight: 11 lbs 2.0 oz   Total Hops: 1.41 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Rye Malt (Weyermann) (3.0 SRM)           Grain         1        44.9 %       
2 lbs 4.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         2        20.2 %       
1 lbs 14.0 oz         Pilsner (Weyermann) (1.7 SRM)            Grain         3        16.9 %       
1 lbs                 Cara Rye (65.0 SRM)                      Grain         4        9.0 %         
5.7 oz                Aromatic Malt (26.0 SRM)                 Grain         5        3.2 %         
5.7 oz                Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         6        3.2 %         
4.6 oz                Carafa Special II (Weyermann) (415.0 SRM Grain         7        2.6 %         

Name              Description                             Step Temperat Step Time     
Mash In           Add 5.06 gal of water at 163.6 F        153.0 F       75 min       
Mash Step         Decoct 1.54 gal of mash and boil it     168.0 F       10 min       

Fly sparge with 5.07 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.043 SG   Est OG: 1.050 SG
Amt                   Name                                     Type          #        %/IBU         
1.01 oz               Hallertauer [4.30 %] - Boil 60.0 min     Hop           8        11.6 IBUs     
0.40 oz               Tettnang [3.70 %] - Boil 10.0 min        Hop           9        1.4 IBUs     

---FERM PROCESS-----------------------------
Primary Start: 06/02/2013 - 4.00 Days at 67.0 F
Secondary Start: 06/06/2013 - 10.00 Days at 67.0 F
Style Carb Range: 2.50-2.90 Vols
Bottling Date: 06/16/2013 with 2.8 Volumes CO2:

So it doesnt seem that anyone does Roggenbier much?  3 week old and surprisingly quite tasty. Nice earthy flavor from the rye i think.  I used 3068 and fermed at 63. If anyone decided to attempt this style or recipe i would love some feedback.

klickitat jim:
I don't think I know what it is. Educate us?

It's a hefeweizen that uses rye malt in place of wheat.  Earthy indeed and very heady and creamy.  I haven't brewed a German style rye ale yet but I have used American yeast on several occasions and it is in the top 3 recipes I have ever made.  I love rye in beer.  It's great.  And not very spicy.  Just very earthy and bready.

Basically a Dunkel with Rye instead of Wheat.

Roggenbier is a medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. Today, a Roggenbier may be either an ale or a lager. Modern renditions of the brew have about 5 to 5.5% alcohol by volume. Rye ales are mildly hopped, which allows the grain flavors to be dominant. Filtration appears to be optional in a rye ale and many, such as the Paulaner (depicted right) are "naturtrüb," meaning naturally turbid. A yeast-turbid Roggenbier is more authentic, considering that the style had been around long before beer filtration was invented in 1878.

Being ancient brews, Roggenbiers can have a faint whiff of earthiness in the nose that is reminiscent of rye bread. The up-front sensation is one of mild fruitiness. There is a slight to extreme yeastiness and breadiness in the middle, and an almost smoky, spicy, faintly sour and very dry finish—clearly the effects of the rye malt. Effervescence ranges from medium to spritzy like a Hefeweizen. The body is substantial, almost reminiscent of a Bockbier. The brew has a pleasant, rich, off-white head when poured.

For the most part, Roggenbiers are tart, refeshing summer quaffing beers, a nice alternative to a Hefeweizen. They go extremely well with a succulent slice of barbequed roast pork. 


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