Classic RoggenBier (Rye Beer)



Rye adds a spicy quality that is totally unique and hard to beat. It can be used as a base malt, and is most traditionally found in RoggenBier – a dark german Weizen ale, where rye is used instead of wheat.

20 Litre Batch
Est Alc 4.5%
Est IBU’s 18
Est SG: 1.047
Est FG: 1.014

MALTS FOR THE MASH:
2.5 kg Rye
2 kg Dark Munich
150g CaraMunich 2
150g Black Malt
Combine 12 litres of 72°C water (strike temp) and the malts in the Mash-Tun.
Rest at 66°C for 60mins. Add 10 litres of boiling water to raise to 75°C and rest 20mins.
Recirculate and run-off. Sparge with 10 litres of 75°C water.

HOPS FOR THE BOIL:
40g Hersbrucker 2.7% (Boil for 60min)
1 tsp Irish Moss, Whirlfloc, or BrewBrite – (boil for 10min)

FERMENTATION:
Cool the wort and ferment as close as possible to 18°c Preferably with Wyeast – 3638 Bavarian Wheat Yeast

NOTES:
Rye is a tricky ingredient! In larger quantities it can “gum-up” the mash and create a stuck-sparge. Use caution when running off, go slowly to avoid compacting the grain bed.

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