First Go At Roggenbeir

[punkin]

I didn't know what it was this morning, but i've mashed in now.

Punkins's German Rye NC1 (Roggenbier (German Rye Beer))

Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 18.1 (EBC): 35.6
Bitterness (IBU): 18.8 (Average - No Chill Adjusted)

40.23% Rye Malt
20.25% Pale Ale Malt
15.1% Munich I
14.45% Wheat Malt
9.63% Caraaroma
0.34% Wheat Malt, Midnight

0.3 g/L Northern Brewer (15% Alpha) @ 60 Minutes (Boil)
1.1 g/L Hallertau Tradition (3.5% Alpha) @ 5 Minutes (Aroma)
1.1 g/L Saaz (3.4% Alpha) @ 5 Minutes (Aroma)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safbrew S-33


Recipe Generated with BrewMate

I did have the wheat addition down as rye, but only had 8.3 kgs, so had to throw 3 kgs of wheat in there.

It smells fantastic.

My question is about the yeast, style says it's fermented with wheat yeast, i only use dry yeasts, what would be a good one to buy a brick of?

Any other advice or comment on the recipe?

 

[Cosh]

Danstar Munich?

 

[DarkFaerytale]

i've only ever once brewed one, fantastic beer style, one tip i found the hard way. Rye loves to soak up all your sparge water, i needed extra, not just a little extra either

enjoy!

 

[earle]

I recently made a roggenbier. Agreed fantastic style. Guidelines have it as a dunkelweizen with rye instead of wheat. Yeast would be a wheat then, wb06 would be ok but much better with a liquid.

 

[punkin]

So better yeast to have on hand if you could only have one wheat yeast would be K 97 or WB 06?

 

[earle]

Wb06 gets my vote of those 2

 

[punkin]

Thanks, i've ordered a brick.

 

[Yob]

How do you store your bricks Punkin?

Curiosity

 

[punkin]

Just in a clip seal bag in the fridge mate. The individual clipseal bags go in larger tupperware containers that live on the hump of the kegerator with mushroom cultures, enzymes, sausage skins and other man fridge stuff.