[JJeffers09]

I'm thinking simple
3:2:1
Pils:wheat:rye
Saaz60
Hallertau hersbrucker10
Hefeweizen iv
70f
Yellow Balanced

Thoughts? Is 16% rye enough?

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[beersk]

It certainly sounds good. Can you bump the rye up to 20% and still have a good run off?

[JJeffers09]

I can drop wheat/rye to 30/20% and 50% pils.  I did not know how heavy handed to go with rye never used it b4

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[JJeffers09]

Color wise I am thinking chocolate rye.  am I nuts? 10%

[Iliff Ave]

I am not the style police by any means but isn't a roggenbier normally at least 50% rye? I think what you have will definitely be tasty though.

[brewinhard]

With that strain, you may want to consider dropping the ferment temps a bit lower (at least for the first few days) to around 64F to get a better balance of clove/banana. Pitching even lower (around 62F) will even make the balance better.

[beersk]

I am not the style police by any means but isn't a roggenbier normally at least 50% rye? I think what you have will definitely be tasty though.

Yes, but this would be close enough...

You could keep the rye at 20% and add 10% chocolate rye, but depending on how dark you want it, this may make it too dark. I'd keep it in the 7-10SRM range.
Assuming you have a good filter system, rye can be a b**** sometimes. Having said that, you want to crush it as fine as you can.

[JJeffers09]

So http://www.germanbeerinstitute.com/Roggenbier.html I should have started looking around, before posting.  It says 1/2 barley and equal parts wheat and rye.  The Color it shows there and on my style spreadsheet is the 15-20ish.  So to me color is about like a Dunkelweizen?  I think that it would be good at the 10-15 range with a little more hops in the aroma.  Obviously my rough draft was off.  Really unsure,  I have not had a fresh roggenbier.  The "American" versions I have had are super banana esters and I think Bavarian wheat yeast, if I remember.  But Goose Rasselbock, Iron Hill Roggenbier, both were heavy handed banana and more like 6%+ That is why I figured holding it at 70F and getting the prominent banana esters.  I would prefer 351/3638 or 3068 for this, but I have 380 in a start now from my last batch of an Imp. Dunkelweizen.

Rough drafting still...
50% pils
20.5% Rye
20.5% Wheat
5% Midnight Wheat
4% Flaked rye

[Scot (one T)]

My Roggenbier is typically 70% rye.   Use rice hulls in the mash and you won't have any sparging issues. 

[JJeffers09]

have you tried a 70% Rye beer?

[RPIScotty]

have you tried a 70% Rye beer?

I would think so. He said he makes it so I'd hope he at least tries it.

[JJeffers09]

ha, ya I skipped right over the "MY" in that response...  typically 70%, it just seems high.  Is the remaining 30% just base?

[RPIScotty]

ha, ya I skipped right over the "MY" in that response...  typically 70%, it just seems high.  Is the remaining 30% just base?

I've never brewed it but the guidelines say anywhere between 50-65% Rye with Pale or Munich making up the remainder.

Remember also that it's a historical style so percentages of Rye > than modern style guidelines may have been used because that's what was available.

[Scot (one T)]

have you tried a 70% Rye beer?

Yes I tried it.  Did very well in competitions.   My rye stout has just under 25% rye malt.   

[majorvices]

You can certainly taste rye at 20% but I use at least 50% rye in mine. I recently brewed a 100% rye saison (rye malt and about 10% crystal rye, all Thomas Fawcett) and used a bunch of rice hulls and had no problems lautering. I am  going to do a Roggenbier when I get back from Vaca next week and will use at least 60% rye.