Author Topic: Roggenbier  (Read 3327 times)

Offline mrdrysdale64

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Roggenbier
« on: February 03, 2010, 10:03:24 AM »
Has any one made a Roggenbier and has a good recipe to share. I took a look at the one posted in the recipe area and it looks good. Any feedback would be appreciated.
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Offline redbeerman

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Re: Roggenbier
« Reply #1 on: February 03, 2010, 12:40:43 PM »
I haven't, but I am interested as well and wondering ale or lager?
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Offline Thirsty_Monk

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Re: Roggenbier
« Reply #2 on: February 03, 2010, 08:06:03 PM »
Would not "Brewing Clasic Styles" have Roggenbier recipe?
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Offline hamiltont

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Re: Roggenbier
« Reply #3 on: February 04, 2010, 11:40:59 AM »
I'm surprised Fred hasn't chimed in:  http://beerdujour.com/Recipes/Jamil/Roggenbier.html  Looks good to me...
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Offline mrdrysdale64

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Re: Roggenbier
« Reply #4 on: February 04, 2010, 02:42:09 PM »
I'm surprised Fred hasn't chimed in:  http://beerdujour.com/Recipes/Jamil/Roggenbier.html  Looks good to me...

Nice recipe. I appreciate the feedback. I'm going to brew it next week.
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Offline poobah58

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Re: Roggenbier
« Reply #5 on: February 05, 2010, 09:53:33 PM »
I did this one with our brew club. Came out quite nice and was enjoyed by all:
 
Batch Size: 5.00 gal
Boil Size: 6.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
 
5 lbs 12.0 oz Rye Malt 50.00 %
2 lbs 8.0 oz Munich Malt (10.0 SRM) 21.74 %
2 lbs Pilsner (2 Row) Ger 17.39 %
1 lbs Caramunich Malt (56.0 SRM) 8.70 %
4.0 oz Carafa I -Dehusked (320.0 SRM) 2.17 %
0.25 oz Perle [9.40 %] (60 min) 9.5 IBU
0.75 oz Hallertauer Hersbrucker [2.60 %] (60 min) 7.9 IBU
0.50 oz Tettnang [4.00 %] (15 min) 2.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068)


 
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Offline dimik

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Re: Roggenbier
« Reply #6 on: February 10, 2010, 12:13:35 AM »
I brewed one as per NB's recipe and it is still in primary, but I gotta say rye makes it thicker and there was so much break it was just literally standing like a tree or some kind of a stalagmite in my kettle lol. Never seen anything like that.
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Offline akr71

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Re: Roggenbier
« Reply #7 on: February 15, 2010, 06:26:34 AM »
Recipe: Rye Can't I think of a Better Name for this Beer
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 15.4 SRM
Estimated IBU: 21.4 IBU
Brewhouse Efficiency: 75.90 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 3.70 %
5.00 lb Rye Malt (4.7 SRM) Grain 37.04 %
2.50 lb Munich Malt (9.0 SRM) Grain 18.52 %
2.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 18.52 %
2.00 lb Caramunich Malt (56.0 SRM) Grain 14.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.41 %
1.00 oz Mt. Hood [5.10 %] (60 min) Hops 14.3 IBU
1.00 oz Mt. Hood [5.10 %] (15 min) Hops 7.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.55 qt of water at 167.8 F 156.0 F

Next time I'd reduce the Cara-Munich and maybe some of the Munich and replace it with some more Rye and Pils.  Its a really tasty beer, but I find that the character of the Rye gets hidden behind those other two.
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Offline dzlater

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Re: Roggenbier
« Reply #8 on: February 16, 2010, 04:56:12 AM »
I was thinking about what to brew next
I have a book with a recipe that calls for flaked rye.
I thought I might give it a try.
Any one ever use flaked rye?
I am guessing it would be much more of a subtle
flavor then using malted rye?

Offline BrewArk

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Re: Roggenbier
« Reply #9 on: March 08, 2010, 09:27:28 PM »
I can't find the carbonation level for this style.  The style guide says high carbonation, but should it be as high as the wheat beers?
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Offline hamiltont

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Re: Roggenbier
« Reply #10 on: March 09, 2010, 02:37:48 PM »
I can't find the carbonation level for this style.  The style guide says high carbonation, but should it be as high as the wheat beers?

Here's what I found....  "Effervescence ranges from medium to spritzy like a Hefeweizen." from this web site: http://www.germanbeerinstitute.com/Roggenbier.html

Looks like something between 3.0 & 4.5 volumes of CO2 ??
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Offline heliophile

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Re: Roggenbier
« Reply #11 on: March 10, 2010, 09:47:45 AM »
Jamil has a recipe in his book, but I'm at work and can't recall it. How about his podcast on it at The Brewing Network?

http://thebrewingnetwork.com/shows/The-Jamil-Show/Roggenbier-The-Jamil-Show-02-12-07

I listened to it a couple of weeks ago and added Roggenbier to my ever growing list of beers-to-brew-soon!

Offline dimik

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Re: Roggenbier
« Reply #12 on: March 10, 2010, 03:14:55 PM »
OK, so my roggenbier is done.
I kegged it and it's at about 2.5 vol. That thing is thick... like oil. First thing I thought when tasting is was "I can't believe I wasted time and ingredients for that crap." Now, after 3 weeks of lagering, I must say that that's one tasty brew.
The thickness makes it interesting. It actually takes some time for the bubbles to get to the surface, so when I pour, there is no head almost until the glass is full, and then it looks like normal head appearing, but in slow motion, and it just keeps growing and growing, resulting in super thick head. Looks unusual, and the taste also improved. Hefe yeast character with rye taste. Pretty nice. Really thick mouthfeel too.
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