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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> a new roggenbier...

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testingapril
Charter Member
Atlanta, GA
595 Posts


I think you should not enter. It could mess with the judging dynamics of a flight. For instance, if your beer was early in the flight and amazing (or terrible) it could influence the judging of the rest of the flight, and since you are ineligible, that would be unfair to the other entrants.

What you could do is send a bottle or two to the site director and have him give it to the judges as a DQ'd entry for them to fill sheets on after the flight was completely judged and ranked. After they fill sheets you can reveal to them it was yours...or not, whatever.

I would encourage you to skip the decoction on the roggenbier though. It's a tough enough beer to get right anyway, so why make it even harder by adding unnecessary complexity. Let the beer itself be the challenge, not the brew day.





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


To be perfectly honest, I've entered two competitions, and have yet to break a 28. I doubt I would impact things. That said, I don't know that I would bother entering, anyway; I'm ineligible, and what's the point of paying for shipping?

As for the decoction... I dunno. I love the process. And then, per the BJCP guidelines...

"Decoction mash traditionally used (as with weissbiers)."

Needlessly complicated is kind of my jam...




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Here's my updated version. Let me know what you think.


OG: 1.056
FG: 1.011
IBU: 18.1
SRM: 18.2
ABV: 5.9%

Fermentables:
8 lbs rye malt (59.8%)
3 lbs vienna (22.4%)
1lb 8 oz caramel rye (11.2%)
12 oz caramunich (5.6%)
2 oz chocolate rye (.9%)

Hops:
.5 oz Perle (8.5% AA) @ 60 min
.5 oz Perle (8.5% AA) @ flameout

WLP300

Single decoction mash. Underpitch yeast, open ferment @ 72 F.

I've had it suggested that I'm too high on my specialty grains; I honestly feel pretty comfortable at 82% base grain.

Any more thoughts?




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


8 ingredients. Illegal.





Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Nope. He's within the guidelines.





Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


It's seven *different* ingredients.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


lol... I wasn't posting to ask about the legality of the recipe for the BU Challenge (I'm legal now - seven total ingredients, legal hop variety used, 20% Vienna here, rye satisfies the other base malt requirement, 5%caramunich used)... I was asking about the recipe simply as a roggenbier, and if there was any more feedback. :)




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


I just don't know how anyone can offer advice on a beer style most of us, I'd wager, have had maybe zero or one example of ever, have never brewed, etc...




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Okay, totally fair, Ray. Once I brew this batch, I may be the resident expert at roggembier... ;)




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Ah, seven different ingredients...i was just giving you grief Olan

I have tasted a few roggenbiers. NHC final round, high scoring roggenbiers, actually.

I haven't brewed one though.

I would say success in the style is to get a lot of rye flavor, lots of European style caramel/bready flavor, and enough hefe yeast character to notice it. And it should be quite drinkable. I can only imagine that it is a very hard style to pull off with all of those parameters. Quite a complex beer.





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Nah, man - I fully expect grief from you guys.

I think that I check all of those boxes, though I am aiming for more than just noticeable hefe yeast character. We'll see.




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


BTW, most roggenbiers I've tried have been heavier on clove than banana, so you might want to useWLP380 instead of WLP300.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Thanks. I completely understand that part of the style (clove vs. banana).

Since I'm not really brewing this for competition - just making it competition legal for the hell of it - I'm sticking with my plan. I want a massive banana bomb, so rather than choose a yeast that makes less banana than WLP300, the only change I''d make there would be to a strain that might make more. :)




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


So I've been talking about doing this roggenbier as an open ferment.

Normally I ferment everything in glass carboys, save the small split batch stuff (I have a few two gallon buckets I use for this purpose). But from what I've read, the effect isn't nearly as pronounced in a carboy.

I had been planning to pick up a normal plastic bucket, which seemed like a bit of a waste; I seldom have enough beers going at the same time to warrant the purchase.

This morning, a guy on reddit caused me to have a eureka moment. Why not ferment in my kettle?

Durr. Now I feel like a moron.




Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Uh, because your kettle will be tied up for 3 weeks (same amount of time Auburn is undefeated in 2016?) and you won't be able to brew anything else????




Posted 34 days ago.

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