RecipeDB - Roggenbier

[Tony]

Roggenbier

Ale - Dunkelweizen
All Grain

Brewer's Notes

This beer is basicly a dunkelweizen (roggenbier not in list) but made with rye malt that gives it a spicy, slightly sour flavor and a thick full boddied 'velvet' mouth feel.
The beer was decoction mashed at 52, 67 and 76 deg and won second place in the wheat catagory at the 2006 NSW state brewing championships.
Note: use at least 15% rice hulls to weight of grain!!!!!

Malt & Fermentables

%	KG	Fermentable
	5 kg	TF Pale Rye Malt
	3 kg	JWM Traditional Ale Malt
	2 kg	Weyermann Munich I
	0.6 kg	Weyermann Caramunich I
	0.2 kg	Weyermann Carafa Special I

Hops

Time	Grams	Variety	Form	AA
	45 g	Hallertauer (Pellet, 4.8AA%, 15mins)
	45 g	Hallertauer (Pellet, 4.8AA%, 5mins)
	40 g	Tettnang (Pellet, 4.5AA%, 60mins)

Yeast

100 ml

Wyeast Labs 3068 - Weihenstephan Weizen

46L Batch Size

Brew Details

• Original Gravity 1.053 (calc)
• Final Gravity 1.013 (calc)
• Bitterness 18 IBU
• Efficiency 75%
• Alcohol 5.2%
• Colour 31 EBC
• Batch Size 46L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days