My first roggenbier took time, but it came out okay. First, I don't think my idea of grinding 6.5 lbs. of malted rye into flour was such a great idea. But, I compensated for that by adding 2 lbs. of rice hulls to the mash. With a step infusion mash of 85°F (10 min) - 105°F (20 min) - 140°F (40 min) - 152°F (60 min), the boiling water infusions filled my 10 gallon gott to the brim....and I only has 13 lbs. of malt in the mashtun.
The beer drained 2 gallons of wort, then got stuck. I just re-stirred it, recirculated a bit, then the remainder drained just fine. No issues with the addition 2 gallons I batch sparged with.
Second, the wort had a crazy hot break....foam was 3-4 inches thick. Took a bit of finessing with the propane burner to avoid a boilover
Ended up with 5.5 gallons of 1.060 roggenbier fermenting nicely in my 60°F basement.
Oh, and here is my final recipe:
6 lbs. rye malt
0.5 lbs. crystal rye
1.5 lbs. Clobal pils
2 lbs. Weyerman munich
1.5 lbs. MEB special aromatic
0.5 lbs. Dingemann aromatic
2 oz. Carafa II dehusked
2 lbs. rice hulls
Boil for 90 min.
1.25 oz. Tettnangers 60 min
0.50 oz. Saaz 15 min
Pitch on WY3333 yeast cake.