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Rowdy Roggen
Roggenbier (German Rye Beer) • All Grain • 5 gal
nice rye spiceyness
June 30, 2005 pm 05:54pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 6 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 oz
Liberty - 4.1 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 lb
rice hulls - (omitted from calculations)
rice hulls
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Notes
will do a modified decoct.will also collect 1gal runoffand do a reduction boil for added color.full boil time 90min.hops last 60min.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: D - Roggenbier (German Rye Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 12.0 SRM | 14 - 19 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 20.9 IBU | 10 - 20 | |
Discussion
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