This is a Roggenbier recipe for a traditional German Rye beer, which is basically a dunkelweizen with rye instead of wheat.
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
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.
Been wanting to do a roggen… I was wondering what type of mash/temps you used. Thanks!
Updated the post with mash and fermentation temps.