JZ's Roggenbier recipe

[Brewby]

I just brewed the Roggenbier last weekend after listening to the Jamil show on the same topic.

I think everything went well. I didn't put any rice hulls in and had no problem.

I pitched the 3068 and it started fermenting within 4 hours.

It was at just about 62º for the first 4 days but then the temp dropped and my cooler dropped to about 58º. I'm hoping it will still be fine as it should have been mostly done fermenting (the krausen was dying down).

I'm still going to leave it for another week before kegging.

One question though. Heffe's are often bottle fermented so you get the yeast in the bottle. Is that usually the style for Roggens as well?

[Fixedgearbeer]

Brewby-

I don't know how yours is going but my first all grain is going well so far.

DID anyone's mash separate into to layers? I wish I had taken a picture but I had a top half of the mash that was a good 6inches above the liquid and the rest of the mash once I started Vorlofitngl(spelling....ug ug) - did know what to do so I kept going and didn't punch it down... I think that I ended up with ~65% eff. but I also know that I cut off sparging early because I didn't have ph strips. Anyway long day...

I also had a problem with fermentation temp - started at just sub 60F; Keep water dripping on the side thus never letting the fermentation bucket reach 64! The wort got cold 2-3 days after krausen fell ~ maybe sub 58F but not much.. anyway, even after moving the bucket into a cool room ~64F it kept positive pressure on the airlock.

Yet after all this I've started to ramp up the temperature at day 12 - I expect that most of the activity that I'm seeing now is CO2 'boil off'. I let hit ~70 to 72 for about 6 hours. Logic?... There is none - I'm only trying to make sure everything is finished before I start bottling (still waiting on my keg) in two days...

Cheers,
Ike

[big_fat_bald_german_butt]

Brewby-

I don't know how yours is going but my first all grain is going well so far.

DID anyone's mash separate into to layers? I wish I had taken a picture but I had a top half of the mash that was a good 6inches above the liquid and the rest of the mash once I started Vorlofitngl(spelling....ug ug) - did know what to do so I kept going and didn't punch it down... I think that I ended up with ~65% eff. but I also know that I cut off sparging early because I didn't have ph strips. Anyway long day...

I also had a problem with fermentation temp - started at just sub 60F; Keep water dripping on the side thus never letting the fermentation bucket reach 64! The wort got cold 2-3 days after krausen fell ~ maybe sub 58F but not much.. anyway, even after moving the bucket into a cool room ~64F it kept positive pressure on the airlock.

Yet after all this I've started to ramp up the temperature at day 12 - I expect that most of the activity that I'm seeing now is CO2 'boil off'. I let hit ~70 to 72 for about 6 hours. Logic?... There is none - I'm only trying to make sure everything is finished before I start bottling (still waiting on my keg) in two days...




The feedback I got on this when I won a gold was the rye taste was not as forward as the judge thought it should be. I'm do this receipe again this weekend and plan to add another 1/2 lb of rye in it. I used WL 300 and some comments I got were that it was two spicy......whatever the hell that means.......just some FYI......

Cheers,
Ike

[big_fat_bald_german_butt]

I mashed at 154. If I were t raise the temp to say 156 or lower it to 152 what would I get?

[bub]

hotter = more body
cooler = less body
BUB

[J.Brew]

I'm dying to try this one. Never had a Roggenbier. So how did it turn out for those that brewed Jamil's recipe? Any advice?

[Fixedgearbeer]

I just bottled mine.

Hey it is great but I would maybe decrease the OG next time due to my processes and NOT the RECIPE - I think that I could have added .5 gallons and brought the OG just under the MAX for the style.

Suggestions - The way I brewed this I ended up with A LOT of particulate matter. IF bottle fermenting, find a way to add the sugar so that you do not disturb the trub...ok ok before anyone else comments on this..duh..

Anyway, there is a lot I would do different on this beer but I am going to give the recipe another shot. I really like what I got this time...

Note the Folllowing:
>wort - oily, yes very oily
>I have plenty of ester character in this beer - see prior post on frem temp...next time I'm going to try even harder to stay 60-26F
>I really like the mouth feel of this beer!! While not fully carbonated, it has a thick head ( I shot for 2.5 carbonation). YET, I'm hoping the carbonation will help cut the residual oiliness a bit.
>The citrus-flavored hops are the way to go..... I'm curious about late additions but fear that regardless of addition time most of the aroma will be swamped by the ester profile.
>JZ mentioned a certain mash temperature rest that gave that gave the yeast the precursors they need to build the esters. anyone???


There will be a next time... but not until I get some corny kegs...

[Brewby]

I just got around to kegging this the other day (Friday the 9th I think). I didn't try any of it at the time. I picked up a refractometer so I didn't have a big hydro sample to taste.

It only dropped to about 1.020. I think this is because of the temp dropping like I said in a previous post. I think after about two weeks in primary the temp may have gotten down into the upper 40ºs At least it should have dropped lots of cold break out. My fermentation cooler box is just about useless now except for cold conditioning. I guess I'm going to have to start leaving my primary into the bedroom (maybe I can move the whole cooler box?)

In another couple of days I'll hook up the tap and see how it came out.