March 15th, 2011

Roggenbier Recipe

Posted by John in Recipes

This is a Roggenbier recipe for a traditional German Rye beer, which is basically a dunkelweizen with rye instead of wheat.

Ingredients:

1.5 lbs. Munich Malt
6 lbs. Rye Malt
2.5 lbs. Caramunich Malt
2.5 lbs. Melanoidin Malt
.5 ounce Hallertau pellets boiled 60 mins
.5 ounce Hallertau pellets boiled 15 mins

Yeast:White Labs WLP300 Hefewizen Ale

Predictions:

Original Gravity: 1.052
Final Gravity: 1.012
Color: 16.72 °SRM
Bitterness: 14 IBU
Alcohol (%volume): 5.2%

Mash at 154°F.  Ferment at 62°F.

2 Responses to ' Roggenbier Recipe '

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  1. Mike said,

    on March 18th, 2011 at 2:56 am

    Been wanting to do a roggen… I was wondering what type of mash/temps you used. Thanks!

  2. John said,

    on March 18th, 2011 at 8:37 am

    Hi Mike,

    Updated the post with mash and fermentation temps.

  3. Dunkelweizen Recipe | Brew Dudes said,

    on March 22nd, 2011 at 9:36 pm

    [...] the all grain dunkelweizen recipe that I came up with. It’s a little different from the Roggenbier recipe that I posted last week. I made that one sweeter, where this one is more [...]

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