Welcome to the world of Roggenbier! Originating from Bavaria, this unique beer style combines the robust spiciness of rye malt with delightful fruity notes of apple, pear, and banana from the yeast. It’s a flavorful and complex brew that will captivate your taste buds. In this recipe, we’ll guide you through the process of crafting your own batch of Roggenbier, allowing you to experience the true essence of this Bavarian delight.
Roggenbier
Equipment
- 1 Mash tun
- 1 Large pot for boiling
- 1 Heat source (stove, burner, etc.)
- 1 Thermometer
- 1 Mash paddle or spoon
- 1 Fermenter (e.g., carboy, fermenting bucket)
- 1 Airlock
- 1 Wort chiller or ice bath
- 1 Hydrometer or refractometer
- 1 Sanitizing solution
- 1 Brewing spoon or paddle
- 1 Racking cane or auto-siphon
- 1 Tubing
- 1 Fermentation vessel with lid or airlock
- 1 Bottles or keg for packaging
- 1 Bottle capper or kegging system
- 1 Bottle caps or kegging accessories
- 1 Cleaning brushes or sponges
- 1 Brewing software or calculator (optional)
- 1 Weighing scale
Ingredients
For the Mash – Liquor 12.25 Litres (21½ Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 6.6 lb Rye malt Quantity 2.9kg
- 3.8 lb Munich malt Quantity 1.6kg
- 10½ oz Crystal wheat malt Quantity 300g
- 4¼ oz Carafa special III Quantity 120g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- 1 oz (Hops) Hallertauer Hersbrucker 3.5% When to add – At start of boil (IBU 11.7)
- ½ oz (Hops) Hallertauer Hersbrucker 3.5% When to add – For last 10 mins of boil (IBU 2.8)
- ½ oz (Hops) Tettnang 4.5% When to add – At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 24°C (75°F) – Conditioning 3 weeks at 12°C (54°F)
- 1 Wyeast 3638 Bavarian Wheat
Instructions
Mash Preparation:
- Heat 12.25 liters (21½ pints) of water to a temperature of 65°C (149°F).
- In a mash tun or large pot, combine the following ingredients:
- 6.6 lb (2.9 kg) Rye malt
- 3.8 lb (1.6 kg) Munich malt
- 10½ oz (300 g) Crystal wheat malt
- 4¼ oz (120 g) Carafa special III
- Add the heated water to the mash tun and stir well.
- Allow the mixture to mash for 1 hour at a temperature of 65°C (149°F).
Boiling:
- Heat 27 liters (47½ pints) of water in a large pot.
- Once the water reaches a boil, add 1 oz (Hallertauer Hersbrucker) hops and let it boil for the entire duration (1 hour and 15 minutes).
- After 50 minutes of boiling, add ½ oz (Hallertauer Hersbrucker) hops and continue boiling for the remaining 10 minutes.
- In the last 15 minutes of boiling, add 1 tsp of Protofloc to help with clarity.
Cooling and Fermentation:
- After the boiling is complete, cool the wort rapidly using a wort chiller or an ice bath until it reaches a temperature of 24°C (75°F).
- Transfer the cooled wort to a sanitized fermenter.
- Pitch the Wyeast 3638 Bavarian Wheat yeast into the fermenter and seal it with an airlock.
- Ferment the beer at a temperature of 24°C (75°F) for approximately 28 days.
Conditioning:
- After the fermentation period, transfer the beer to a secondary fermenter or bottle it directly if desired.
- Condition the beer at a temperature of 12°C (54°F) for about 3 weeks. This will allow the flavors to develop and the beer to clarify.
Enjoy:
- After the conditioning period, your Roggenbier will be ready to drink!
- Serve it chilled in your favorite beer glass or pint and savor the unique combination of spicy rye flavors with fruity notes of apple, pear, and banana.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 4 Weeks | 5% | 14.6 IBU | 30.9 EBC |
Unique Flavor Profile
Roggenbier stands out among other beer styles with its distinctive flavor profile. The combination of spicy rye malt and the complex fruity notes of apple, pear, and banana from the yeast creates a truly exceptional taste experience.
Bavarian Delight
Originating from Bavaria, Germany, Roggenbier represents a piece of brewing heritage. By trying this recipe, you’ll be able to immerse yourself in the rich tradition and flavors of Bavarian brewing, capturing the essence of this regional delight.
Brewing Adventure
Embark on a brewing adventure with our Roggenbier recipe. Following the step-by-step instructions, you’ll gain valuable experience in mashing, boiling, fermenting, and conditioning beer. It’s a chance to expand your brewing skills and create a truly unique beverage.
Refreshing Satisfaction
The end result of your brewing efforts will be a refreshing pint of Roggenbier, ready to be enjoyed and shared with friends. Its balanced flavors, estimated ABV of 5%, and moderate bitterness of 14.6 IBU promise a satisfying and gratifying beer-drinking experience.
Impress Your Palate
Whether you’re a beer enthusiast or looking to impress your friends with your brewing prowess, Roggenbier is an excellent choice. Its uncommon combination of flavors and the allure of its Bavarian roots make it an intriguing and delightful beer to try.
FAQ on Making this Roggenbier Recipe
What is the origin of Roggenbier?
Roggenbier originated from Bavaria, Germany.
What flavors does Roggenbier exhibit?
Roggenbier combines a strong, spicy flavor from the rye malt with complex apple, pear, and banana notes from the yeast.
How long does it take to cook Roggenbier?
Roggenbier requires a cook time of 1 hour and 15 minutes.
What are the ingredients required for the mash?
The mash requires rye malt, Munich malt, Crystal wheat malt, and Carafa special III.
Which hops are used in the boil, and when are they added?
Hallertauer Hersbrucker hops are added at the start of the boil and for the last 10 minutes. Tettnang hops are added at turn off.
What type of yeast is recommended for fermenting Roggenbier?
Wyeast 3638 Bavarian Wheat yeast is recommended for fermenting Roggenbier.
What is the estimated ABV (Alcohol By Volume) of this beer?
The estimated ABV of this Roggenbier is 5%.
How long should the beer be conditioned after fermentation?
The beer should be conditioned for 3 weeks at 12°C (54°F) after fermentation.
How many pints does this recipe yield?
This recipe yields approximately 40 pints of Roggenbier.
