Home Brew Forum

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

What's your recipe?

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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

Just filmed the rigorous fermentation:
https://youtu.be/aEHtRbCUAUY