Sunday, June 17, 2007

Brew #50: Roggenbier

I am quite excited about this beer. A roggenbier is like a dunkelweizen, except that the wheat malt has been fully replaced by rye malt. Not having tried a German roggenbier before I do look very much forward to doing so. It is going to be interesting to compare this batch with a commercial interpretation of the style -- once I get hold of one.

The mash smelled absolutely wonderful when I mashed in. The predominate aromas were rye bread and nutty chocolate. I am not particularly fond of pumpernickel bread, but I do like other kinds of rye bread.

When I started brewing I thought that I had 3 kg of rye malt on had, something I did not, so 750 grams were replaced by wheat malt. This means that the rye content is 40% and not above 50% as dictated by the BJCP style definition. But, who cares. I had absolutely no problem mashing the rye.

German wheat yeasts are supposed to be pitched a little low so that the clove and banana characteristics can develop more, so this time I did not make as starter. Instead I just poured the contents of the swollen smack-pack into the wort. I really wanted to try this out in a weissbier, but this will have to do for now.

The batch was brewed 2007-06-17.

Style:
Roggenbier
Type:
All grain, batch sparge
Colour:
32 EBC (Copper)
Bitterness:
12 IBU
Malts:
2250g Rye malt
1500g Münchener malt
1000g Pale malt
750g Wheat malt
250g Caramünich malt
250g Dark crystal malt
50g Carafa I, debittered chocolate malt
Mash:
67C, 60 min
76C, 10 min (mashout)
72% efficiency
Hops:
40g Tettnanger pellets, 2.7%, 60 min
18g Tettnanger pellets, 2.7%, 15 min
Yeast:
Wyeast 3068 Weihenstephan Weizen Yeast, production date 2007-04-16, no starter
Boil:
90 min
OG: 1.053 FG: 1.013 (estimated) abv: 5.2%

3 comments:

Anonymous said...

Were you happy with this beer in the end?

grove said...

Yes, I liked it a lot. It reminded me a lot of a dunkel weizen, but had a rounded bready flavour from the rye. I still haven't tried any commercial samples yet, so I do not have anything to compare it with.

Of the four beers I had on tap at the time the (it is long gone now btw) roggenbier was thought the best by those trying them.

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