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Roggenbier.

  • Dullahan Brewing
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4 years 9 months ago #1764 by Dullahan Brewing
Roggenbier. was created by Dullahan Brewing
An adaptation of the Roggenbier recipe on page 188 of Greg Hughes "Home Brew Beer" otherwise know as "The Bible". :woohoo: The original recipe called for munich malt but i used pilsner malt instead,it called for crystal wheat malt but i used normal crystal malt instead,it called for carafa special III but i used chocolate malt instead.

I made these changes because these are the malts i had to hand,i have not brewed this yet but the grains are weighed out waiting to be crushed,i expect i will also dispense with the wyeast 3638 and use Mangrove Jacks M20 Bavarian Wheat Yeast instead. :blink:




BeerSmith 2 Recipe Printout - www.beersmith.com
Recipe: Roggenbier Mk.1
Brewer: Greg Power/"The Bible".
Asst Brewer:
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 30.21 l
Post Boil Volume: 24.71 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.041 SG
Estimated Color: 30.7 EBC
Estimated IBU: 16.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.4 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
2.90 kg Rye Malt (9.3 EBC) Grain 1 58.9 %
1.60 kg Pilsner (2 Row) UK (2.0 EBC) Grain 2 32.5 %
0.30 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 6.1 %
0.12 kg Chocolate Malt (886.5 EBC) Grain 4 2.4 %
31.00 g Hallertauer Hersbrucker [3.50 %] - Boil Hop 5 13.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
15.00 g Hallertauer Hersbrucker [3.50 %] - Boil Hop 7 2.4 IBUs
15.00 g Tettnang [4.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Bavarian Wheat (Wyeast Labs #3638) [124. Yeast 9 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.92 kg
Name Description Step Temperat Step Time
Mash In Add 13.33 l of water at 72.9 C 66.7 C 60 min

Sparge: Batch sparge with 2 steps (6.95l, 15.36l) of 75.6 C water
Notes:


Created with BeerSmith 2 - www.beersmith.com

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  • Gash
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4 years 9 months ago #1766 by Gash
Replied by Gash on topic Roggenbier.
Very interested to see how these go!

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4 years 9 months ago #1767 by Dullahan Brewing
Replied by Dullahan Brewing on topic Roggenbier.
Once i find a good dry yeast sub for the liquid one suggested above i will crack on with this.Failing that i will go with US05 or S04. :ohmy:

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4 years 7 months ago #1810 by Dullahan Brewing
Replied by Dullahan Brewing on topic Roggenbier.

Final draft of this brew,going to be brewing this up and pitching a Bavarian Weizen starter on this hopefully tomorrow(WLP 351).





BeerSmith 2 Recipe Printout - www.beersmith.com
Recipe: Roggenbier.
Brewer: Greg Power/The Bible.
Asst Brewer:
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications


Boil Size: 28.98 l
Post Boil Volume: 25.48 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.045 SG
Estimated Color: 30.1 EBC
Estimated IBU: 13.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
2.90 kg Rye Malt (9.3 EBC) Grain 1 58.9 %
1.60 kg Pilsner (2 Row) UK (2.0 EBC) Grain 2 32.5 %
0.30 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 6.1 %
0.12 kg Chocolate Malt (886.5 EBC) Grain 4 2.4 %
36.00 g Hallertauer Hersbrucker [2.40 %] - Boil Hop@60 5 9.9 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
18.00 g Hallertauer Hersbrucker [2.40 %] - Boil Hop@10 7 1.8 IBUs
15.00 g Tettnang [3.80 %] - Steep/Whirlpool 20. Hop@FO 20min Steep 8 2.0 IBUs
1.0 pkg Bavarian Weizen Yeast (White Labs #WLP35 Yeast 9 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 4.92 kg
Name Description Step Temperat Step Time
Mash In Add 13.83 l of water at 72.7 C 66.7 C 60 min

Sparge: Fly sparge with 21.08 l water at 75.6 C
Notes:


Created with BeerSmith 2 - www.beersmith.com

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4 years 7 months ago #1811 by Dullahan Brewing
Replied by Dullahan Brewing on topic Roggenbier.
Estimated pre boil volume 28.98lt/actual 29.5lt(i know where the extra 500ml came from though),estimated pre boil OG 1038/actual pre boil OG 1034. ;D

Volume Into Fermenter : 24.0lt + 1.0lt starter =25.0lt.

O.G. : 1048

Happy days,just pitched the starter this morning and there is a couple inches thick Krausen on it already and sh is bubbling away like the clappers. ;D

Pitched on this 26/08/2015. :woohoo:

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  • Gash
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4 years 7 months ago #1812 by Gash
Replied by Gash on topic Roggenbier.
Always good to see that krausen!

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4 years 7 months ago #1813 by Dullahan Brewing
Replied by Dullahan Brewing on topic Roggenbier.
I did a small sanfu though, before i pitched the starter i was supposed to split off a small clean sample to store for growing up later. I forgot and pitched the whole starter,now i don't know what to do or if i can reclaim a decent enough sample from the primary trub to store and grown up as a house yeast. :(

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4 years 7 months ago #1814 by Gash
Replied by Gash on topic Roggenbier.
Just be careful and pour some yeast off when done, when done gently pour off the leftover beer, keep going for a bit into the yeast, then pour some in a clean jar (don't tip the fermenter back up, have a jar next to the sink or something) You don't need to collect much to make a starter. Maybe have a starter ready to go, that way you can let the starter ferment out for a few days then crash it and pour off the wort before using.

Or you can try top cropping if the krausen is still good, again straight into a starter would be good.

Or the washing process, bit of mucking around.

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4 years 7 months ago #1815 by Dullahan Brewing
Replied by Dullahan Brewing on topic Roggenbier.
Suppose i want to store some of the yeast from the trub in my fridge for use in a starter at a later date do i still follow the same process of decanting off the trub from the bottom of the FV that you mentioned above ? :woohoo:

Or would i be better off just tipping this batch of yeast and grow up a clean starter from a fresh vial for storing next time ? :unsure:

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  • Gash
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4 years 7 months ago #1816 by Gash
Replied by Gash on topic Roggenbier.
Yes you could store it but not for an extended period. Much better starting with a fresh starter and splitting it.

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Drunken Ramblings

joelthered - Sun 29 Mar - 14:54

bump: http://www.cellardweller.net/index.php/en/forum/allgrain-partial-mash/895-breakfast-stout-fg#4458

richierichs3 - Mon 23 Mar - 21:59

Have you tried this and if so what do you think?

richierichs3 - Mon 23 Mar - 21:58

I just watched Dr Hansbrewery on youtube about not using no chill cubes to no chill. He leaves the wort in the brewing system and instead of transferring it to a cube he covers it with glad wrap and lid to cool down and then transfer to a fermenter.

OwenA - Thu 19 Mar - 17:44

Hey Gash, I’m currently brewing an ESB. I think my grain was milled too fine because Inseem to have more trub that I usually do? I’m thinking of racking to a secondary fermenter. When is the best time to do that please? It’s day 4 SG 1.022

Finnroo's Avatar Finnroo - Wed 11 Mar - 16:53

Fresh hop brew day tomorrow, looking forward to it. wish me luck. cheers brewers :D

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