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Share this recipe on redditBatch Size (gallons) | 5.5 |
Efficiency | 74% |
Recipe type | All Grain |
Style | 15D. Roggenbier (German Rye Beer) |
Original Gravity | 1.065 |
Final Gravity | 1.012 |
ABV | 6.96% (basic) / 6.97% (advanced) [what's this?] |
IBU | 19.6 |
Color | 18.3 SRM |
Boil Time | 60 min |
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Yeast | White Labs WLP300 (Hefeweizen Ale)
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Fermentables | Name | Amt | Pct | SRM | Rye Malt | 7 lbs | 47.5% | 4.7 | Munich Malt | 3 lbs 8 oz | 23.7% | 9 | Vienna Malt | 2 lbs 8 oz | 16.9% | 3.5 | Rye, Flaked (toasted) | 1 lb | 6.8% | 10 | Caramunich Malt | 8 oz | 3.4% | 56 | Carafa III | 4 oz | 1.7% | 525 |
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Hops | Name | Amt | Time | Alpha | IBU | Perle (First Wort) | .5 oz | 60 | 8% | 13.2 | Perle (Steep/whirlpool) | .5 oz | 20 | 8% | 3.6 | Spalter (Steep/whirlpool) | 1 oz | 20 | 4.5% | 2.7 |
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Directions | Double 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.
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Fermentation notes | Ferment @ 72 degrees F. Carb to 2.8 volumes CO2.
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Tasting notes | 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.
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Credits | This 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.
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##Spicy Swabbie
Recipe by: homebrewdad
Batch Size (gallons): 5.5
Efficiency: 74%
Recipe type: All Grain
Original Gravity: 1.065
Final Gravity: 1.012
ABV: 6.97%
IBU: 19.6
Color: 18.3 SRM
Boil Time: 60 min
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**Yeast**
* White Labs WLP300 (Hefeweizen Ale)
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**Fermentables**
* 7 lbs Rye Malt (47.5%)
* 3 lbs 8 oz Munich Malt (23.7%)
* 2 lbs 8 oz Vienna Malt (16.9%)
* 1 lb Rye, Flaked (toasted) (6.8%)
* 8 oz Caramunich Malt (3.4%)
* 4 oz Carafa III (1.7%)
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**Hops**
* .5 oz Perle, 13.2 IBU @ 60 min (First Wort) - 8% AA
* .5 oz Perle, 3.6 IBU @ 20 min (Steep/whirlpool) - 8% AA
* 1 oz Spalter, 2.7 IBU @ 20 min (Steep/whirlpool) - 4.5% AA
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**Directions:** Double 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.
----------------------------------
**Fermentation Notes:** Ferment @ 72 degrees F. Carb to 2.8 volumes CO2.
----------------------------------
**Tasting Notes:** 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.
----------------------------------
**Credits:** This 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.
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This all grain Roggenbier (German Rye Beer) homebrew recipe was submitted by homebrewdad.