Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
you know i found most of the apeal came from the rye..... not the wheat yeast.
Perhaps a roggenbier brewed with The american ale 2 strain with a bit more fruitness.? Its a beer you have to try and make mate...... it will be the most demanding to mash ans will test your system and patience.
Mine got a snd place at the NSW state comp in 2006
here is the recipe, id recomend you give it a go to experience the oily texture and spicy character the rye gives the beer.
cheers
Roggenbier
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 12.40
Anticipated OG: 1.058 Plato: 14.20
Anticipated EBC: 31.6
Anticipated IBU: 17.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
40.3 5.00 kg. TF Pale Rye Malt UK 1.034 8
24.2 3.00 kg. JWM Traditional Ale Malt Australia 1.038 7
16.1 2.00 kg. Weyermann Munich I Germany 1.038 15
12.9 1.60 kg. Rice Hulls Australia 1.000 0
4.8 0.60 kg. Weyermann Caramunich I Germany 1.036 100
1.6 0.20 kg. Weyermann Carafa Special I Germany 1.036 950
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Tettnanger Tettnang Pellet 4.20 10.0 60 min.
45.00 g. Hallertauer Tradition Pellet 4.20 5.6 15 min.
45.00 g. Hallertauer Tradition Pellet 4.20 2.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
Mash Schedule
-------------
Mash Name: Rye
Total Grain kg: 10.80
Total Water Qts: 28.60 - Before Additional Infusions
Total Water L: 27.06 - Before Additional Infusions
Tun Thermal Mass: 0.17
Grain Temp: 22.17 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 30 53 52 Infuse 60 27.06 2.51
mash lo 30 90 67 66 Decoc 99 11.45 1.40 (Decoc Thickness)
Mash out 30 10 76 76 Decoc 99 10.19 3.00 (Decoc Thickness)
Perhaps a roggenbier brewed with The american ale 2 strain with a bit more fruitness.? Its a beer you have to try and make mate...... it will be the most demanding to mash ans will test your system and patience.
Mine got a snd place at the NSW state comp in 2006
here is the recipe, id recomend you give it a go to experience the oily texture and spicy character the rye gives the beer.
cheers
Roggenbier
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 12.40
Anticipated OG: 1.058 Plato: 14.20
Anticipated EBC: 31.6
Anticipated IBU: 17.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
40.3 5.00 kg. TF Pale Rye Malt UK 1.034 8
24.2 3.00 kg. JWM Traditional Ale Malt Australia 1.038 7
16.1 2.00 kg. Weyermann Munich I Germany 1.038 15
12.9 1.60 kg. Rice Hulls Australia 1.000 0
4.8 0.60 kg. Weyermann Caramunich I Germany 1.036 100
1.6 0.20 kg. Weyermann Carafa Special I Germany 1.036 950
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Tettnanger Tettnang Pellet 4.20 10.0 60 min.
45.00 g. Hallertauer Tradition Pellet 4.20 5.6 15 min.
45.00 g. Hallertauer Tradition Pellet 4.20 2.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
Mash Schedule
-------------
Mash Name: Rye
Total Grain kg: 10.80
Total Water Qts: 28.60 - Before Additional Infusions
Total Water L: 27.06 - Before Additional Infusions
Tun Thermal Mass: 0.17
Grain Temp: 22.17 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 30 53 52 Infuse 60 27.06 2.51
mash lo 30 90 67 66 Decoc 99 11.45 1.40 (Decoc Thickness)
Mash out 30 10 76 76 Decoc 99 10.19 3.00 (Decoc Thickness)
h34r: 
