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Roggenbier Recipe

Discussion in 'Homebrewing' started by OddNotion, Jan 31, 2013.

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  1. OddNotion

    OddNotion Devotee (478) Nov 1, 2009 New Jersey
    Beer Trader

    I have done some research and can not dig up too many recipes for a German Roggenbier. Does anyone have a good recipe for one that they have successfully used before. I was thinking along the lines of:

    55% Rye
    20% Pilsen
    15% Munich
    10% White Wheat
    Plenty of rice hulls!

    OG: 1.051

    Double decoction mash at 122, 147, and 156 then lauter and batch sparge at 168.

    Bitter to about 15 ibus.

    WLP300 fermented at about 70 degrees.

    As a note, I have never had a Roggenbier before but it is a style that intrigues me and I will be doing a 3 gallon batch for this one as a tester to see if I like what I can create. That said, I really do not know exactly what I am looking for, just a good (and different) beer as I have been only brewing some form of pale ales recently. All help is greatly appreciated.
     
  2. MrOH

    MrOH Defender (656) Jul 5, 2010 Maryland

    Closest I've come has been 20% rye in a dunkelweizen-type (two partial mash batches before I went to all-grain). That being said, I preferred the one I made with 380 to the 300. Also, a bit of saaz or tettnang late is tasty.
     
  3. OddNotion

    OddNotion Devotee (478) Nov 1, 2009 New Jersey
    Beer Trader

    what did you like better about the 380 over the 300?
     
  4. FeDUBBELFIST

    FeDUBBELFIST Meyvn (1,084) Oct 31, 2009 Pennsylvania

    Troegs made Scratch 28 awhile back - and it was a fantastic roggen. It was my first as well. Here are the brewery's notes regarding the composition:

    For Scratch #28, the Tröegs team decided to brew a beer to celebrate the early spring weather. The resulting brew is a take on the Roggenbier style—an uncommon German ale brewed with a portion of rye malt and a weizenbier yeast strain. Scratch #28 is loosely based on our own Dreamweaver Wheat beer recipe, but with several significant changes. First, rye malt makes up 25% of the malt bill, replacing a portion of white wheat. Malted rye gives the Troggen Roggen a spiciness, creamy mouth feel, and fantastic head retention properties. Second, lightly toasted Munich and Vienna malts contribute color and a pleasant breadiness. The Andechs Weizen yeast strain offers a clove and banana profile slightly different from our house weizen strain, and the addition of Hersbrucker and Crystal hops in the hopback give a spicy and lightly citrus end-note to the beer. As always, malted wheat gives the beer a tasty doughy flavor and thirst-quenching tartness. Unfiltered, the Troggen Roggen is a cloudy amber-orange brew meant to be drunk fresh, and in warm weather. Tröegs wheat beer fans, you’re on notice!
     
    OddNotion likes this.
  5. hopfenunmaltz

    hopfenunmaltz Meyvn (1,302) Jun 8, 2005 Michigan

    It might help to do a Beta Glucan rest in the 104 -112F range, to take care of some of the rye stickiness.
     
  6. JackHorzempa

    JackHorzempa Poo-Bah (3,019) Dec 15, 2005 Pennsylvania
    Supporter

    I have never brewed a Roggenbier but the recipe in Brewing Classic Styles ‘looks’ tasty:

    45% Rye
    25% Munich
    23% Pilsner
    7% CaraMunich
    2 ounces of Carafa Special II

    OG: 1.054

    1 ounce of Tettnang (4 AAU) at boil for bittering
    0.3 ounce Czech Sazz with 15 minutes left in boil

    Yeast: WY3068/WLP300

    Cheers!
     
    OddNotion likes this.
  7. OddNotion

    OddNotion Devotee (478) Nov 1, 2009 New Jersey
    Beer Trader

    Should I do the Beta Glucan rest for all of the grains or just the rye? Also, will the rest significantly decrease the amount of rice hulls I need to use? I like the idea of doing the B-G rest to make lautering easier as I have heard rye is one of the most annoying grains to deal with.
     
  8. MrOH

    MrOH Defender (656) Jul 5, 2010 Maryland

    Less banana, a little bit of stone fruit, some vanilla. A little less intense, lets the rye stand out a bit more. 300 is just banana and clove to me.
     
  9. hopfenunmaltz

    hopfenunmaltz Meyvn (1,302) Jun 8, 2005 Michigan

    I would do the rest for 30 minutes, but I would still use the rice hulls with that much rye. Never done over about 25% and it can give me problems on a system with a false bottom. Braided hose is said to have an easier sparge.
     
  10. OddNotion

    OddNotion Devotee (478) Nov 1, 2009 New Jersey
    Beer Trader

    I use a rectangular cooler with a braided hose so hopefully that is working in my favor... I will definitely keep the rice hulls in there. Is doing the B-G rest for 30 minutes going to kill the head retention, or given the yeast choice and with that much rye/potentially wheat too should that not be an issue?
     
  11. hopfenunmaltz

    hopfenunmaltz Meyvn (1,302) Jun 8, 2005 Michigan

    The Beta Glucan rest will not hurt head retention. The 122 rest is a protein rest, and that might, but with that much wheat and rye probably not.
     
  12. OddNotion

    OddNotion Devotee (478) Nov 1, 2009 New Jersey
    Beer Trader

    Alright, I was reading a lot about the protein rest (on other forums) with head retention issues and saw a lot of B-G rest info mixed in with it so I was not sure. Thanks for the info and help!
     
  13. chianski

    chianski Initiate (0) Aug 26, 2008 Alberta (Canada)

    I brewed an imperial roggenbier (8 %) some time a go. Had the bad idea of using a new mash tun for it and the sparge was a disaster. being that said, I have had success even with 100 % rye so you probably will be fine. Like some one said, definitively use a beta-glucan rest (~ 100 F) and just put lots of rice hulks. also plan for a very high water to grain ration at mash out. I don't think a B-G rest is going to kill your head retention, that would be more likely with a protein rest.
    about the recipe what i remember is roggenbiers are like a dunkel weisse with the wheat malt replaced by rye malt. so some caramunich and some low amount of carafa would be up to style.
     
    OddNotion likes this.
  14. MrOH

    MrOH Defender (656) Jul 5, 2010 Maryland

    I brewed a rye porter using some cararye and chocolate rye, had a nice dry, earthy, spicy character with very little roast at 7% chocolate rye. Might be nice to use that stuff.
     
  15. OddNotion

    OddNotion Devotee (478) Nov 1, 2009 New Jersey
    Beer Trader

    Maybe I will use the chocolate rye for my color adjustment as well as a little more complexity.
     
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