I’m thinking simple
3:2:1
Pils:wheat:rye
Saaz60
Hallertau hersbrucker10
Hefeweizen iv
70f
Yellow Balanced
Thoughts? Is 16% rye enough?
It certainly sounds good. Can you bump the rye up to 20% and still have a good run off?
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
Color wise I am thinking chocolate rye. am I nuts? 10%
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.
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.
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 bitch sometimes. Having said that, you want to crush it as fine as you can.
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
My Roggenbier is typically 70% rye. Use rice hulls in the mash and you won’t have any sparging issues.
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.
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.
Yes I tried it. Did very well in competitions. My rye stout has just under 25% rye malt.
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.
Man, that saison must have had a pretty thick mouthfeel and huge creamy head to boot!
Let me know how that worked. I have a hard time latte ring with Weyernmann rye.
How fine does your mill crush?
I think it is set to 0.40.
I only ask because I usually have to run rye through my mill 2x to get a decent crush. Those kernels are just so small.