Input Please.

[vance71975]

Rockin Rye
Roggenbier (German Rye Beer)


Type: Extract
Date: 7/26/2009
Batch Size: 5.00 gal
Brewer: Vance
Boil Size: 5.72 gal Asst Brewer: Robyn
Boil Time: 60 min


Ingredients

Amount Item Type % or IBU
6.50 lb Pilsner Liquid Extract (3.5 SRM) Extract 54.17 %
3.00 lb Rye Malt (4.7 SRM) Grain 25.00 %
2.00 lb Rye, Flaked (2.0 SRM) Grain 16.67 %
0.50 lb Chocolate Rye Malt (250.0 SRM) Grain 4.17 %
1.00 oz Tettnang [4.50 %] (60 min) Hops 16.2 IBU
1.00 oz Saaz [4.00 %] (Dry Hop 7 days) Hops -
1.00 oz Tettnang [4.50 %] (5 min) Hops 3.2 IBU
1.00 tsp Amylase Enzyme (Primary 3.0 days) Misc
5.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
8.00 oz Malto-Dextrine (Boil 5.0 min) Misc
5.72 gal Seattle, WA Water
2 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale



Beer Profile

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.00 %
Bitterness: 19.4 IBU Calories: 43 cal/pint
Est Color: 16.5 SRM

Let me know what you all think about this one!

[markaberrant]

Safbrew WB-06 would be a more appropriate yeast choice for Roggenbier. I would ditch the dryhops as well. Otherwise looks ok to me!

[vance71975]

Safbrew WB-06 would be a more appropriate yeast choice for Roggenbier. I would ditch the dry hops as well. Otherwise looks ok to me!

Cool thanks, i really wasn't sure which yeast to use, so safeale 06 it is.Why would you ditch the dry hops? not that i am completely against the idea just wondering why?

[markaberrant]

First off, Saaz is a terrible choice for a dry hop in any beer (in my opinion). In fact, noble hops are almost never used for dry hopping, they are very grassy.

Second, roggenbier is about the spicy rye and the phenols and esters from the yeast, dry hopping is only going to overpower them.

[vance71975]

First off, Saaz is a terrible choice for a dry hop in any beer (in my opinion). In fact, noble hops are almost never used for dry hopping, they are very grassy.

Second, roggenbier is about the spicy rye and the phenols and esters from the yeast, dry hopping is only going to overpower them.

Cool Cool thanks ill drop the dry hops!

[Mill Rat]

You've got both rye malt and rye flakes for a good third of your fermentables. You need to mash that amount of starch, not just steep it. The rye malt may be able to self-convert in a mini-mash and take care of the rye flakes too, but I have never checked the diastatic power of rye malt. If it is not able to convert itself and the flakes, you will need to do a conventional AG mash to convert it, so you will need in the neightborhood of 9 pounds of Pils malt in place of the LME to do that.

[vance71975]

You've got both rye malt and rye flakes for a good third of your fermentables. You need to mash that amount of starch, not just steep it. The rye malt may be able to self-convert in a mini-mash and take care of the rye flakes too, but I have never checked the diastatic power of rye malt. If it is not able to convert itself and the flakes, you will need to do a conventional AG mash to convert it, so you will need in the neightborhood of 9 pounds of Pils malt in place of the LME to do that.

thats why i am adding amylase.

[BrewDog]

Rye malt and wheat malt typically have about the same DP as 6 row.