Chocolate Roggenbier - A Spicy Take on Hefeweizen

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. 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!

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!

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5 gal	60 min	13.3 IBUs	15.3 SRM	1.050 SG	1.016 SG	4.4 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Roggenbier (German Rye Beer)	15 D	1.046 - 1.056	1.01 - 1.014	10 - 20	14 - 19	2.5 - 2.9	4.5 - 6 %

Fermentables

Name	Amount	%
Rice Hulls	1 lbs	8.51
Rye Malt (Weyermann)	5 lbs	42.55
Munich II (Weyermann)	2.5 lbs	21.28
Pilsner (2 Row) Ger	1.75 lbs	14.89
Carafoam (Weyermann)	1 lbs	8.51
Chocolate Rye (Weyermann)	0.5 lbs	4.26

Hops

Name	Amount	Time	Use	Form	Alpha %
Crystal	1 oz	60 min	Boil	Pellet	2.5
Saaz	1 oz	15 min	Boil	Leaf	2.5

Miscs

Name	Amount	Time	Use	Type
Servomyces	1.00 Items	15 min	Boil	Other

Notes

All whole hops. Used saaz for spice accent to rye.

Recipe Type

All Grain

Experience Level

Advanced

Submitted by tresero on Sat, 03/19/2011 - 21:19