Roggenbier

Worst brew day of my life. Manifold came off during mash. Stuck sparge from all the rye. 6.5 hrs of hell. In the end, though, the beer turned out fantastic!

Brewer:	Christo		Email:	-
Beer:	Roggenbier		Style:	Roggenbier
Type:	All grain		Size:	5 gallons
Color:	39 HCU (~18 SRM)		Bitterness:	18 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.1% v/v (4.0% w/w)
Grain:	5 lb. Rye malt 2 lb. German Vienna 2 lb. German Munich .5 lb. Belgian CaraMunich .5 lb. Chocolate Rye
Mash:	70% efficiency
	152F. Batch sparged. Aforementioned stuck sparge even with 1/2 lb of rice hulls.
Boil:	70 minutes	SG 1.043	6 gallons
	did not add IM this time as a cloudy beer style.
Hops:	.5 oz. Santiam (6.5% AA, 60 min.) .5 oz. Santiam (6.5% AA, 15 min.)
Yeast:	WY3068 Hefeweizen - from hefe yeast cake
Log:	Primary at 64F for 10 days. Let raise to ambient around 75F for 10 days in secondary.
Carbonation:	medium low carbonation.
Tasting:	With 60% rye in this beer and all the problems on brew day, I didn't know what to expect. Wasn't really my favorite on the first draft, but as aged over a month's time, a nice "chocolate pumpernickel" flavor developed with just hints of hefe yeast banana and clove in the background. Was the favorite at my O'fest party this year, with 7 other kegs in attendance. We'll see how it does in a competition. Update: Scored 37.5 and got a 3rd place, so not bad for a tough beer. Notes were that rye notes were great, mainly needed some additional carbonation.

Recipe posted 10/05/09.