RoggenPils

This is a nice variation on the pilsner theme. Rye certainly has
it's own character, although it is somewhat hard to describe. Robust,
spicy, crisp; it's all these things but that still doesn't give the
uninitiated any idea of what it tastes like.
If you really want to try a commercial example before brewing this
lager, try Redhook's Ryehook ale. That ale is loaded with the flavor
of rye-a bit too much for my taste, but it will give you a good idea
of it's character. The rye flavor in this pilsner recipe is fairly
restrained, so you don't have to worry about ending up with 5 gallons
of something unpalatable.
The Ryehook also has a "thickness" to it that seems out of
character for a pale ale. This is the reason for the beta-glucan rest
in the recipe. I believe beta-glucans can contribute a thick
mouth-feel to a beer and most certainly can cause extended lautering
sessions and a greater chance of a stuck sparge.
The flaked barley may seem to go against the Germany purity laws,
(it does, along with the flaked rye) but I included this to give the
flavor of the north German style pilsners which often include "chit"
malt. Chit malt is malt that is barely allowed to germinate before it
is processed, very close in character to flaked barley. I chose flaked
rye over malted rye for convienience sake, but I have read that flaked
rye gives a smoother flavor. You should end up with a robust pilsner
with a good malt start and a very dry finish. Enjoy!

Hop rates assume AAU levels at 4.2 for Saaz and 4.5 for Crystal.
Adjust for yearly fluctuations in AAU levels

Brewer:	Thomas Murray		Email:	Thomasm923@aol.com
Beer:	RoggenPils		Style:	German Pilsener
Type:	All grain		Size:	5.3 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	28 IBU
OG:	1.048		FG:	1.008
Alcohol:	5.2% v/v (4.0% w/w)
Grain:	7.75 lb. German Pilsner .5 lb. American crystal 10L .75 lb. Flaked barley .75 lb. Flaked rye
Mash:	70% efficiency
	Procedure: Dough in with 1.2 quarts of 118 degree water. The mash should stabilize at about 105-108 degrees. Hold for 30-40 minutes. This is a rest to break down the beta-glucans that are abundant in the rye. I highly recommend doing this rest because the rye can create an extra-thick mouth-feel that is inappropriate in a pilsner. Next, raise the mash temp. to ~122 degrees and hold for 30 minutes. At this point you can do a single decoction. Draw off ~40% of the thickest part of the mash and heat to 150 deg. in 10 minutes. Hold for 20 minutes, then raise temp. to boiling over 10 minutes and boil for 15. Add back to the mash to raise the temp. to 153 deg. This decoction step is an optional step but it adds some complexity to the finished beer. Keep the mash at 153 deg. until you get a negative iodine reaction (about 45 min.) and then mash out at 167-170. Sparge. Boil. Chill. Ferment. Lager. Bottle. Wait. Enjoy.
Boil:	minutes	SG 1.039	6.5 gallons
Hops:	0.68 oz. Crystal (4.5% AA, 60 min.) 0.33 oz. Saaz (4.2% AA, 60 min.) 0.32 oz. Crystal (4.5% AA, 30 min.) 0.17 oz. Saaz (4.2% AA, 30 min.) 0.25 oz. Crystal (4.5% AA, 15 min.) 0.53 oz. Saaz (4.2% AA, 15 min.) .5 oz. Crystal (aroma) 1 oz. Saaz (aroma)
Yeast:	Wyeast American Pilsner yeast is a good choice.

Recipe posted 01/09/00.