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The Devil In Your (Other) Rye
Roggenbier (German Rye Beer) • All Grain • 12 gal
by Ixnae of Blokhead Brewery. Loosely based upon Ninkasi/Devil's Backbone's "The Devil Went Down To Oregon". Similar ingredients (based on availability at LBS), but lower bitterness and gravity.
February 19, 2015 pm 10:51pm
0.0/5.0 0 ratings
Ingredients (All Grain, 12 gal)
- 14 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 7 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 4 lbs
Northwest Pale Ale Malt; Great Western
Northwest Pale Ale Malt; Great Western
A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.
- 2 lbs
Crystal Rye Malt; Thomas Fawcett
Crystal Rye Malt; Thomas Fawcett
Ale colour and flavour adjustment tailored to requirement.
- 2 lbs
BEST Wheat Malt Dark; Best Malz
BEST Wheat Malt Dark; Best Malz
BEST Wheat Malt Dark is the dark or “Munich” variant of BEST Wheat Malt. It is suited to effervescent, amber-colored and dark wheat beers as well as top-fermented beer styles. Thanks to the more intensive malting technique, BEST Wheat Malt Dark achieves a fuller, maltier body in the beer combined with richer, luminous colors. The flavor profile is somewhat fruitier and more flowery than a barley malt of a comparable hue, while the foam is improved thanks to fine pores and greater durability.
- 2 lbs
Crystal 120; Great Western
Crystal 120; Great Western
As longer roasting times are used to reach colors of 120° ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts.
- 1 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 lbs
Oats (Pregelatinized Flakes); Briess
Oats (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
- 2 oz
Chinook - 12.4 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Willamette - 7.5 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Mt. Hood - 6.4 AA% whole; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 2 oz
Tettnanger - 5.4 AA% whole; boiled 2 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 tbsp
Irish Moss - 5 minutes to EOB (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Notes
Include a 90˚F Beta-glucan rest in mash sched. Don't be afraid of rice hulls, this one could get sticky.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: D - Roggenbier (German Rye Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 19.3 SRM | 14 - 19 | |
| Alcohol: | 5.9% ABV | 4.5% - 6% | |
| Bitterness: | 52.1 IBU | 10 - 20 | |
Discussion
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