Was out cutting up a flase bottom for someone when i found a bottle of my 6.2% roggenbier in the fridge.
What did you do with it i hear you all ask!
I drank it!
here is a pic for all those out there who have never seen or tasted a german roggenbier.
It is an incredable style.......... the beer starts out sweet and full boddied in the mouth with spicy rye and sweet clove and bananna. It them turns to a spicy tang and finnishes dry in the mouth, not heavy at all. It has a consistancy that has to be seen to be believed, bubbles move in slow motion, its almost thick but finishes light and fluffy in the mouth.
Its something worth making the effort to brew.
It will test your system.......... if your system will handle 50%+ rye malt........ it will hande anything.
Imagine mashing porridge........... im not joking.
if you try this, use about 1.5 liters of rice gulls per KG of malt in the mash. I used 1 KG and it stuck!!!............. hard!!! If i did it again which i will as im a gluten for punishment, id use 2 liters / KG of malt. Thats **** loads of rice gulls but you need them. The rye goes like glue.
It qualified for the AABC (aus nationals) from the NSW state champs where is recieved great response but the losers there (aabc that is) didnt recognise the style, even though its in the BJCP guidelines.
Because of this rejection i will never send another beer to the AABC........... no mater how well it goes in state comp............. F*&K THEM!!!!!!!!!!!
Well i will finnish the second glass of this fantastic and hard to brew style and calm down
cheers
