I thought I would attempt a Roggenbier as the majority of my brews have been Hefe styles, I thought I would try something different, but still sticking with the German style.
Well.......brewing with rye is a challenge to say the least, despite using rice hulls I still had one hell of slow mash, but I am pleased to say and as you may see from the photo the fermentation is going off like a rocket.
http://imageshack.com/a/img924/7901/OcHkmJ.jpg
Roggenbier
Roggenbier
Last edited by Jon1976 on Fri Apr 08, 2016 9:56 am, edited 1 time in total.
Re: Roggenbier
I followed 'the bible' and used Greg Hughes recipe, with a different yeast. Greg recommends using Wyeast 3338, but I went with Wyeast 3068 as I have used this before with fantastic results, although a blow off tube is always needed.
Rye Malt - 2.9kg
Munich Malt - 1.6kg
Crystal Wheat Malt - 300g
Caracas Special III - 120g
Hallertauer Hersbrucker 31g - Start of boil
Hallertauer Hersbrucker 15g - Last 10 mins of boil
Tettnang 15g - At turn off
Wyeast 3068
Rye Malt - 2.9kg
Munich Malt - 1.6kg
Crystal Wheat Malt - 300g
Caracas Special III - 120g
Hallertauer Hersbrucker 31g - Start of boil
Hallertauer Hersbrucker 15g - Last 10 mins of boil
Tettnang 15g - At turn off
Wyeast 3068
Re: Roggenbier
Just filmed the rigorous fermentation:
https://youtu.be/aEHtRbCUAUY
https://youtu.be/aEHtRbCUAUY