Google+

Style of the Week: Roggenbier!

Leave a comment

June 10, 2016 by fhsteinbart


roggenbier

Here we see a typical Roggenbier served in a traditional Weiss beer glass. Notice the lovely head.

When I was stationed in Germany there was so many beers to taste that I literally went in search of beer with yeast (mit hefe) in the bottle or mug. Making a starter from a bottle is relatively easy; what’s not so easy is figuring out if the yeast present is the same yeast as is used in fermentation. The easier beers to harvest from are the ales from southern Germany like Hefeweissen, and it’s Rye cousin Roggenbier. It’s a style that is more like a Dunkel than a Hefe, but it’s rich malt profile coupled with it’s fruity spicy character makes it a very tasty beer indeed. Below is a recipe of mine that I concocted while I was in Germany, and it has stood the test of time. I think that if you’re not a Rye fan, this beer may just be what you need to change your mind about Rye beers!

 

Extract:

  • 6.6 lbs. Rye LME
  • 1 lb. Caramunich Malt
  • ¼ lb. Chocolate Malt
  • 1 oz. Tettnang Hops (Bittering)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Calcium Chloride Salts in the boil.
  • Wyeast 3068, WLP300, Imperial Stefon, or Lallemand Munich yeast

Instructions:

  • Heat 2½ gallons of water to 155°F steeping the grains for 20~30 minutes.
  • Turn off heat, remove and rinse grains, then add LME, stirring until fully dissolved, then add water to volume.
  • Return to heat, bring to boil for 10 min., then add bittering hops.
  • At 15 minutes remaining in the boil, add a Whirfloc tablet.
  • After boil has finished, turn off heat, and cool wort by placing kettle in an ice bath or use a wort chiller (0 min).
  • Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 68° F until completed (about a week).
  • Allow to age an additional four to six weeks before packaging up as usual.

All Grain:

  • 5 lbs. Rye Malt
  • 3 lbs. Pilsner Malt
  • 2 lbs. Munich Malt
  • 1 lb. Caramunich Malt
  • ¼ lb. Chocolate Malt
  • 1 oz. Tettnang Hops (Bittering)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Calcium Chloride Salts in the mash and in the boil.
  • Wyeast 3068, WLP300, Imperial Stefon, or Lallemand Munich yeast                Procedure: 

    Infusion mash at 152°F for 1 hour, using a standard (1.33 qt./lb.) mash (rice hulls may be needed with this mash). Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 15 minutes into the boil. At 15 minutes remaining add the Whirlfloc tablet or Irish moss. At 0 minutes (knockout), cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 68°F. Gravity may vary depending on system efficiency, so adjust accordingly, using malt extract if needed.

    Package up as usual; bottled versions should use 130 gms. corn sugar (approx. 1 cup), or kegged to 30 psig, and allow two weeks to come into condition. Serve at 45°~50°F in a tall Hefeweissen glass, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

Advertisements

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 2,754 other followers

beer sensory science

Dedicated to understanding the science of beer flavor

The Apartment Homebrewer

Brewing small batches of craft beer in a 650 sqft apartment

World's Oldest Home Beer & Wine Supply Store

Seacoast Beverage Lab

World's Oldest Home Beer & Wine Supply Store

The Not So Professional Beer Blog

World's Oldest Home Beer & Wine Supply Store

The Beer Here

World's Oldest Home Beer & Wine Supply Store

Beervana

World's Oldest Home Beer & Wine Supply Store

-=BrewmanceNW=-

World's Oldest Home Beer & Wine Supply Store

#pdxbeergeeks

World's Oldest Home Beer & Wine Supply Store

BREWPUBLIC.com

World's Oldest Home Beer & Wine Supply Store

%d bloggers like this: