Roggenbier - German Rye

[christo]

Another entry into our local competition with a score of 37 and a 3rd place (only posting the ones that score well here). Fermented this one slightly warmer than the hefe also posted and exhibited much more banana and phenols. This one was drained at my O-fest party quickly. Here's my notes:

Worst brew day of my life. Manifold came off during mash. Stuck sparge from all the rye. 6.5 hrs of hell. In the end, though, the beer turned out fantastic!

Brewer: Christo
Beer: Roggenbier
Style: Roggenbier
Type: All grain
Size: 5 gallons
Color: 39 HCU (~18 SRM)
Bitterness: 18 IBU
OG: 1.052
FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)

Grain:
5 lb. Rye malt
2 lb. German Vienna
2 lb. German Munich
.5 lb. Belgian CaraMunich
.5 lb. Chocolate Rye

Mash:
70% efficiency
152F. Batch sparged. Aforementioned stuck sparge even with 1/2 lb of rice hulls.

Boil:
70 minutes SG 1.043 6 gallons
did not add IM this time as a cloudy beer style.

Hops:
.5 oz. Santiam (6.5% AA, 60 min.)
.5 oz. Santiam (6.5% AA, 15 min.)

Yeast:
WY3068 Hefeweizen - from hefe yeast cake

Log:
Primary at 64F for 10 days. Let raise to ambient around 75F for 10 days in secondary.

Carbonation:
medium low carbonation.

Tasting: With 60% rye in this beer and all the problems on brew day, I didn't know what to expect. Wasn't really my favorite on the first draft, but as aged over a month's time, a nice "chocolate pumpernickel" flavor developed with just hints of hefe yeast banana and clove in the background. Was the favorite at my O'fest party this year, with 7 other kegs in attendance. We'll see how it does in a competition.

[Rhoobarb]

I think I may give your recipe a try. I don't think I've ever had a Roggenbier before, but I like the spiciness of rye beers and use rye in my house APA. I have some WY3333 German Wheat yeast on hand and may use that. I've also never used rice hulls, but I'm betting I'll regret it if I don't with this mash.

[oldwoman]

Rice hulls are so necessary, rye can be a cold talk pain in the ass

[christo]

Yes, this was one bitch of a day. I would use more rice hulls and make sure to mash out and sparge at as high a temp as you can (168F). With all my problems/delays, I was batch sparging with only warm (maybe 150F) water which sure didn't help to liquify the mash.

The recipe is based on a fellow brewer's who finished 2nd at NHC a few years back.

[Rhoobarb]

... make sure to mash out and sparge at as high a temp as you can (168F). With all my problems/delays, I was batch sparging with only warm (maybe 150F) water which sure didn't help to liquify the mash. ...
Hey, good point on the sparge temp. I wouldn't have thought to do that, but it makes perfect sense. Duly noted.

[Metabolic]

When making my Rye IPA, I had a helluva stuck sparge. I only had 2# of rye malt in it, so I attributed it to the half pound of flaked rye in there. During the first runnings, I threw a bunch of boiling water into the mash to bring it up to temp, and it flowed much better.

Interesting recipe and I'll definately be trying it next time I do a run with 3068.