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TheMumbler

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Dunkel Roggenbier (German Rye Beer)

Batch 23.00 L
All Grain

Recipe Characteristics
Recipe Gravity 1.050 OG Estimated FG 1.012 FG
Recipe Bitterness 15 IBU Alcohol by Volume 4.8%
Recipe Color 17° SRM Alcohol by Weight 3.8%

Ingredients
Quantity Grain Type Use
0.20 kg Carafa I malt Grain Mashed
0.25 kg Crystal Rye Grain Mashed
0.34 kg Flaked rye Adjunct Mashed
2.50 kg Maris Otter Malt Grain Mashed
2.00 kg Rye malt Grain Mashed
Quantity Hop Type Time
65.00 g Hallertauer Whole 90 minutes
Quantity Misc Notes
1.00 unit Bavarian Wheat yeast Yeast
1.00 unit Generic Other Use oat husks to help prevent a stuck mash

Recipe Notes
No copper finings as is a cloudy style

MASH
1g gypsum
0.5g chalk

BOIL
1.5g gypsum
1g epsom salts
3g CaCl


Total quantity of water required for batch #1.
Mash Volume: 15L
Top up Volume: 5.2 L
Water required for batch#2: 14.2 L

The Mash is on at 67 degrees celcius. Mashing and sparging bag at the ready. Wish me luck :)
 
Mash underway. HLT and mash tun (in sleeping bag)
4672149776_7be74b37d0.jpg


Recirculating the first runnings
4671543075_09779460ff.jpg


Rolling Boil
4672161586_251962e5fc.jpg


65g of Hallertauer
4672143468_1d1d9e5809.jpg


Collecting the wort
4671530873_d81c9bec96.jpg


Fermentation underway the next morning
4672137140_116ee37b29.jpg


Around 23l of wort collected with an OG 1048 at 22 degrees celcius so pretty much on target :)

gravity at bottling
4729493481_b595fa522d.jpg
 
Very nice TM, great colour. Never even tried a rye beer ... Its now on my to-do list! :D
 
TheMumbler said:
the smell from the yeast (wlp 351) is appalling, is that normal?
Click to expand...
I don't know about that particular strain, however I do find that the initial smell from the yeast, when it is reproducing and in the lag stage to be quite unusual to say the least. :hmm:

I wouldn't worry about it. Worrying is your worst enemy when brewing :nono:
 
State of the mind said:
I wouldn't worry about it. Worrying is your worst enemy when brewing :nono:
Click to expand...

very true :)

I took a sample, it is down to 1012 (which is the estimated final gravity) and tastes fine

The smell is like a barnyard with some rotten eggs chucked in. It is much worse than other yeasts I've used (S04, S05, Nottingham, Windsor). Brewlabs Yorkshire 2 had a similar kind of whiff to it oddly enough, but not as strong.
 
I wouldn't worry too much. Some of them can be quite revolting at times. The finished product should be fine :thumb:
 
How does a rye beer taste? It looks really interesting and i aim to brew some different styles in the future :cool:
 
rickthebrew said:
How does a rye beer taste? It looks really interesting and i aim to brew some different styles in the future :cool:
Click to expand...

You can really smell the rye malt when you weigh it out and some of that does come through in the beer. The three ones I've tried have all been homebrew and mine isn't even finished yet, so I'm not sure what they are supposed to taste like :). I've had 2 finished beers (one light, one dark), mine will be the third. All three were similar to wheat beer (with variation as you would expect for dunkel vs normal) but with a spiciness from the rye which makes them quite distinctive. However they were all fermented with bavarian weissbier yeast (wlp 351) so I guess you could get them less similar to a weissbier if you wanted to.

The best I've had so far was the darker one made with 60% rye malt so the rye. Most of the rest of the malt was munich so it had a really rich taste. Steve used temperature stepped mashes and said it was a real pain to brew. His second one was a lighter style with only 40% rye malt, not sure on the mashing schedule. I went for a single infusion this time to see how it turns out as it is much less messing about.

This one tastes OK but I think I've put too much carafa 1 in and it is dominating the flavour. Possibly it will even out with a bit more time. I think if I was brewing another one I'd go with more rye malt and less carafa 1.

If you do brew one make sure you use a FV with plenty of head space as it really foams up. This one had around 23l in a 33l bucket and the froth still hit the lid.
 

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