Roggenbier
Posted: Fri Mar 25, 2016 12:15 am
1st attempt, based on info here - http://www.germanbeerinstitute.com/Roggenbier.html
Brew length, 10l
ABV 5%
Og 1.044
10l mains water with calcium salts and citric for pH.
Pale rye malt, 500g, 25%
Wheat malt, 500g, 25%
Pale malt, 1000g, 50%
Rice hulls, 100g
Mash in at 40C, hold 20 min. 63C for 45 min. 73C for 15 min. Mash out 78C.
Perle (3.9%), 10g for 60 min.
Perle, 10g for 10 min.
Perle, 5g for 0 min.
Mash went fine and recirculation was slow at 40 but fine at 60 and above. No idea if rice hulls were needed but better safe than sorry. Will cool overnight and pitch Safbrew wheat beer wb-06 at 20C and see how it goes.
Swmbo actually liked the brewing smells, said it smelled like baking bread, rather than the usual complaints
Forgot about photos till I read the sub-forum message. Already cleaned up , so here's a photo of all that's left, the fermentor
Brew length, 10l
ABV 5%
Og 1.044
10l mains water with calcium salts and citric for pH.
Pale rye malt, 500g, 25%
Wheat malt, 500g, 25%
Pale malt, 1000g, 50%
Rice hulls, 100g
Mash in at 40C, hold 20 min. 63C for 45 min. 73C for 15 min. Mash out 78C.
Perle (3.9%), 10g for 60 min.
Perle, 10g for 10 min.
Perle, 5g for 0 min.
Mash went fine and recirculation was slow at 40 but fine at 60 and above. No idea if rice hulls were needed but better safe than sorry. Will cool overnight and pitch Safbrew wheat beer wb-06 at 20C and see how it goes.
Swmbo actually liked the brewing smells, said it smelled like baking bread, rather than the usual complaints
Forgot about photos till I read the sub-forum message. Already cleaned up , so here's a photo of all that's left, the fermentor
What's the idea behind it, do you know? Is it for blow-offs as well?