BJCP Style: 27A (Historical) - Roggenbier
I think of Roggenbier as a Dunkels Weissbier/Weizen with roggen (rye) instead of weizen (wheat). It has the same basic makeup and I'm using the same Weihenstephaner weizen yeast as I did with the Dunkels Weizen.
Because of a mixup with MoreBeer (bonus yeast I didn't order? ok!), they sent me a liquid pack of White Labs WLP300 / "Hefeweizen Ale." For all of my other German wheat beers I have used a dry version from Lallemand: Munich Classic. These should both be the same Weihenstephan 68 strain.
- 2021-6-17: Brewday
- Malts: Rye (50%), Munich, Chocolate
- Hops: [Magnum] (Styrian Goldings)
- Yeast: WLP500
- OG: 13°P
Crush looking good
Brew session beer: House IPL DDH'd with Galaxy
grain bag was super goopy. Rye turns into a gelatinous blob when mashed and takes much longer to drain than barley.
Floor Manager Steve in a box
Mash finally drained and onto the boil
into the fermenter. This was a quick chill - I took it down to about 45°C or so and will let it chill overnight then pitch yeast tomorrow.
2021-6-18 (+1): Finally chilled down to 22°C so yeast is pitched and away we go.