Roggenbier

[TheMumbler]

I'm thinking of a rye beer at the moment. I have some oat husks around one third of the volume of rye malt (not weighed) which I'll use to (hopefully) avoid a stuck mash.

Dark Roggenbier

Brewlength 23l

OG 1046
FG 1012
EBU 16

Maris Otter 2.5kg
Rye Malt 2kg
Crystal Rye 250g
Carafa 1 200g
Oat husks ?

20g Northern Brewer (7% aa) 90 mins

yeast white labs Bavarian Wheat

I've never brewed a rye beer so I'd welcome any feedback.

I'm currently planning on doing a single mash rather than any temperature stepping, is that likely to work OK?

 

[Farmbrew]

Mumbler

Did you enter that brew at Skipton?

I was wondering how it went...can't have enough oat husks :thumb:

Keep the mash stiffness low and mash for longer - forget the quick 60-90min mash try 2hrs!

Aled

 

[TheMumbler]

I did enter it at the NCBA thing. It scored 29 out of 60. I didn't have problems sparging that I remember. No mention of a stuck sparge on the brewday thread

The consensus that lancssteve and I have come to after 3 rye beers between us is that the 60% roggenbier that he brewed was better than either his or my 40% rye. Plenty of oat husks for that though. I'd have a mashing and sparging bag on hand if I were you. On the plus side with dark beer you can live with a bit of haze if it does turn out to be a bad mash.