Roggenbier Feedback

Post & comment on beer, cider & mead recipes

Moderator: rsc3da

Roggenbier Feedback

Postby turkeyjerky214 » Thu Aug 13, 2015 9:21 am

I brewed this two years ago, but it got infected so I never got to taste a finished product. I'm getting ready to brew it again in a few weeks, so I thought I'd throw it out there to see what people think of it. As far as I can recall, I've only ever had one roggenbier, and that was about three years ago which means I'm pretty much going at this one blind. As always, any and all feedback is appreciated.

Roggenbier
15-D Roggenbier (German Rye Beer)
Author: Brian Schmittgens

Image

Size: 6 gal @ 68 °F
Efficiency: 78.0%
Attenuation: 75.0%
Calories: 160.12 kcal per 12.0 fl oz

Original Gravity: 1.048 (1.046 - 1.056)
|===========#====================|
Terminal Gravity: 1.012 (1.010 - 1.014)
|================#===============|
Color: 13.63 (14.0 - 19.0)
|======#=========================|
Alcohol: 4.73% (4.5% - 6.0%)
|==========#=====================|
Bitterness: 12.9 (10.0 - 20.0)
|============#===================|

Ingredients:
6.5 lb (59.1%) 6.5 lb Rye Malt - added during mash
3.0 lb (27.3%) 3.0 lb Pilsen Malt - added during mash
1 lb (9.1%) 1 lb Caramel Malt 80L - added during mash
.5 lb (4.5%) .5 lb White Wheat Malt - added during mash
.5 oz (33.3%) .5 oz Hallertauer Mittelfrüher (4.6%) - added during boil, boiled 60 m
1 oz (66.7%) 1 oz Hallertauer Mittelfrüher (4.6%) - added during boil, boiled 10 m
1 ea 1 ea WYeast 3333 German Wheat™
-Brian

On Tap: Sour Belgian Brown, Amber Ale, Milk Stout, English Dark Mild, American Brown, Vienna Lager

Fermenting: Roggenbier, Pumpkin Ale
Kegged: Dunkelweizen, Hefeweizen, Barleywine
Lagering: Märzen, Doppelbock, Düsseldorf Alt
User avatar
turkeyjerky214
 
Posts: 880
Joined: Mon Feb 23, 2009 11:18 am
Location: Westminster, CO

Re: Roggenbier Feedback

Postby seymour » Fri Aug 14, 2015 10:19 am

Lots of rice hulls to facilitate a smooth sparge
User avatar
seymour
 
Posts: 148
Joined: Thu May 15, 2014 1:24 pm
Location: Maplewood, Missouri, USA

Re: Roggenbier Feedback

Postby jeffjm » Fri Aug 14, 2015 6:51 pm

Seymour is right....rye is a PITA when it comes to lautering.

From a BJCP standpoint, basically you want to make a dunkelweizen with rye in place of the wheat, and add just a bit of finishing hops.

You should be careful with the yeast. The beers I've had that were made with 3333 were pretty neutral. Wyeast says as much on their web site - overpitching can lead to a complete loss of banana character. If you know how to manage 3333, you may be in good shape. Otherwise I'd go with something more traditional, like 3068, where you know you're going to get banana and clove.

Whatever you do, please send some to St. Louis. Good roggenbiers are hard to find :D
I set out running but I take my time.
User avatar
jeffjm
 
Posts: 383
Joined: Sun Feb 26, 2012 5:16 pm
Location: Crestwood

Re: Roggenbier Feedback

Postby Mike C-Z » Sat Aug 15, 2015 2:02 pm

Like many people, I haven't had commercial examples of this style so I don't really know what I'm talking about here. Nonetheless, I have brewed this style once. I liked my results so I'll offer some feedback. The biggest difference between our recipes is the amount of crystal malt used. Your recipe is probably fine, but I achieved my color/flavor profile by using 21.5% Munich, 2.15% for crystal 120, and 2.15% Midnight wheat. I used a yeast called Maui that Seymour gave me. My OG was 1.054.
Teaching that does not promote learning makes as much sense as brewing that does not promote drinking.
Mike C-Z
 
Posts: 380
Joined: Sat Sep 13, 2008 12:38 am
Location: Maplewood

Re: Roggenbier Feedback

Postby seymour » Sun Aug 16, 2015 1:36 pm

Mike C-Z wrote:...I used a yeast called Maui that Seymour gave me...

A quibble: it's actually called Mauri Weiss yeast, as it comes from an Australian lab. A really cool strain, for sure.
User avatar
seymour
 
Posts: 148
Joined: Thu May 15, 2014 1:24 pm
Location: Maplewood, Missouri, USA

Re: Roggenbier Feedback

Postby turkeyjerky214 » Thu Sep 10, 2015 2:03 pm

Thanks for the advice, guys. I'll be brewing this either tomorrow or Sunday. I'll be sure to post tasting notes in a few weeks.
-Brian

On Tap: Sour Belgian Brown, Amber Ale, Milk Stout, English Dark Mild, American Brown, Vienna Lager

Fermenting: Roggenbier, Pumpkin Ale
Kegged: Dunkelweizen, Hefeweizen, Barleywine
Lagering: Märzen, Doppelbock, Düsseldorf Alt
User avatar
turkeyjerky214
 
Posts: 880
Joined: Mon Feb 23, 2009 11:18 am
Location: Westminster, CO


Return to Recipes

Who is online

Users browsing this forum: No registered users and 5 guests

cron