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Spicy Swabbie

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Batch Size (gallons)5.5
Recipe typeAll Grain
Style15D. Roggenbier (German Rye Beer)
Original Gravity1.065
Final Gravity1.012
ABV6.96% (basic)   /   6.97% (advanced)       [what's this?]
Color18.3 SRM
Boil Time60 min

YeastWhite Labs WLP300 (Hefeweizen Ale)

Rye Malt7 lbs47.5%4.7
Munich Malt3 lbs 8 oz23.7%9
Vienna Malt2 lbs 8 oz16.9%3.5
Rye, Flaked (toasted)1 lb6.8%10
Caramunich Malt 8 oz3.4%56
Carafa III 4 oz1.7%525

Perle (First Wort).5 oz608%13.2
Perle (Steep/whirlpool).5 oz208%3.6
Spalter (Steep/whirlpool)1 oz204.5%2.7

DirectionsDouble decoction mash using the following rests:

Beta glucan rest @ 110 degrees F for 30 minutes (to minimize stickiness).  I did this rest with only rice hulls, rye malt, and rye flakes.

Sacc rest @ 148 degrees F for 60 minutes.

Mash out @ 168 degrees F for 10 minutes.

Ferment @ 72 degrees F.  Carb to 2.8 volumes CO2.

Yet to be determined, as this beer is only in the fermentor, but the idea is for a malty, spicy beer with big banana esters - a spicy banana bread, if you will.  I expect some slight hoppy flavors (despite the low bitterness) due to the combination of first wort and whirlpool hop additions.

CreditsThis recipe is my own.  I've read as much as I can about brewing with rye (though honestly, there's not a ton of information out there).  I've never had a commercial roggenbier, though I understand that banana is usually minimized; this may be a bit of an oddball compared to the norms for the style.

The name for this beer is a nod to the spicy character of rye and the simple fact that it was way past time that I had a pirate-themed label in my beer lineup.

This all grain Roggenbier (German Rye Beer) homebrew recipe was submitted by homebrewdad.