Recipe by Jon Griffin
This is an award winning homebrew recipe. This beer has a big, creamy mouthfeel, lots of spicy notes from the rye and fruity esters from the hefeweizen yeast. If you like roggenbier, you will love chocolate roggen.
BJCP Category: Roggenbier (German Rye Beer)
Skill Level: Expert
Type: All Grain
Yield: 5.00Gallons
Malts:
- 5 lbs Weyermann’s Rye Malt (3.0 SRM)
- 2 lbs 8 oz Munich II (8.5 SRM)
- 1 lb 12 oz Pilsner (2 row) German (2.0 SRM)
- 1 lb Carafoam &tm; (2.0 SRM)
- 8 oz Chocolate Rye (Weyermann) (245 SRM)
Hops:
- 1 oz Crystal [2.5% AA] (60 min)
- 1 oz Saaz [2.5% AA] (15 min)
Yeast:
- White Labs WLP300 or equivalent German Hefeweizen yeast
Additives:
- 1 Servomyces (Boil 15 min)
- 5 oz Corn Sugar at bottling (Roggenbier has more carbonation than average beers)
Instructions:
Single infusion mash, you could decoct this and make it very traditional, but I don’t have the time! You may want to add some rice hulls since this mash will be very sticky!
Mash Temp: 154° F
Mash Out: 168° F
Brewhouse Efficiency: 70%
Extract Version
Unfortunately this is very difficult to make as an extract beer. To get the rye character you really need to mash the grains. You could try with flaked rye and steep that along with some chocolate malt.
Enjoy this out of the ordinary beer!
Specifications
Fermentation Temp: 68 – 72°
OG: 1.050
FG: 1.013
Carbonation Volumes: 2.7 – Yes lots of carbonation!
