Roggen

This beer can be made using phenol-producing ale yeast. It should be brewed with 30 to 50% rye malt, and hop rates will be low. A banana-like, fruity-estery aroma and flavor are typical but at low levels. Phenolic, clove-like characteristics should also be perceived. Color is straw to dark amber, and the body should be light to medium in character. Diacetyl should not be perceived. If this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor or aroma. If the beer is served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Darker versions of this style will be dark amber to dark brown and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel or biscuit-like characters may be part of the overall flavor/aroma profile. As in the lighter colored versions, diacetyl should not be perceived.

Ingredients:

  • 8 ounces flaked rye

  • 8 ounces dark German crystal malt

  • 7 pounds light DME

  • 2 ounces Spalt Select hops

  • 1 ounce Spalt hops

  • 2 teaspoons gypsum or Burton salts

  • 1 teaspoon Irish moss

  • Wyeast 3056 Bavarian wheat beer yeast

  • 3/4 cup corn sugar

Instructions:

  1. Place the crushed specialty grains in a nylon hop bag and steep them in 1 gallon of preheated 150 water for 30 minutes.

  2. Drain and discard the spent grains.

  3. Bring at least 3 gallons of liquor to a boil, remove the brew kettle from the heat source then stir in the extract and the gypsum or Burton salts.

  4. Return the brew kettle to the heat source and boil for 15 minutes, then add 1 ounce of the Spalt Select hops.

  5. Boil for an additional 15 minutes, then add the remaining Spalt Select hops.

  6. Boil for an additional 15 minutes, then add the Irish moss.

  7. Boil for an additional 12 minutes, then add the Spalt hops.

  8. Boil for a final 3 minutes, then remove the brew kettle from the heat source, cover it and drop the temperature of the wort as quickly as possible to 77 F.

  9. Once the wort has cooled to below 77 F, take an original gravity reading, pour the wort into a primary fermenter through a funnel with a strainer and add enough cool water to create 5 gallons.

  10. Once the wort has been transferred to the primary fermenter, pitch the yeast, stir the wort vigorously, seal the fermenter with an airlock and ferment at approximately 60-70 F for 1 week.

  11. Rack the beer to a secondary fermenter and allow the beer to finish fermentation.

  12. Once fermentation is complete, rack the beer to a bottling bucket, prime with the corn sugar and bottle and condition as usual.

Copyright 2007 © Lehigh Valley Homebrewers. All rights reserved.