Batch Size (gallons) 5.5 Efficiency 75% Recipe type All Grain Style 15D. Roggenbier (German Rye Beer) Original Gravity 1.056 Final Gravity 1.014 ABV 5.51% (basic) / 5.51% (advanced) [what's this?] IBU 26.8 Color 14.8 SRM Boil Time 60 min Yeast Wyeast 3333 (German Wheat)

Fermentables Name Amt Pct SRM Rye Malt 5 lbs 8 oz 50% 4.7 Vienna Malt 4 lbs 36.4% 3.5 Caramunich I (Weyermann) 12 oz 6.8% 34.5 RedX (BestMälz) 8 oz 4.5% 15.2284264 Carafa I 4 oz 2.3% 337 Hops Name Amt Time Alpha IBU Hallertauer (Boil) 1.5 oz 60 4.8% 23 Hallertauer (Boil) .5 oz 15 4.8% 3.8



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##Breakdown

Recipe by: jay.thomas62

Batch Size (gallons): 5.5

Efficiency: 75%

Recipe type: All Grain

Original Gravity: 1.056

Final Gravity: 1.014

ABV: 5.51%

IBU: 26.8

Color: 14.8 SRM

Boil Time: 60 min



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**Yeast**



* Wyeast 3333 (German Wheat)



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**Fermentables**



* 5 lbs 8 oz Rye Malt (50%)

* 4 lbs Vienna Malt (36.4%)

* 12 oz Caramunich I (Weyermann) (6.8%)

* 8 oz RedX (BestMälz) (4.5%)

* 4 oz Carafa I (2.3%)



----------------------------------

**Hops**



* 1.5 oz Hallertauer, 23 IBU @ 60 min (Boil) - 4.8% AA

* .5 oz Hallertauer, 3.8 IBU @ 15 min (Boil) - 4.8% AA



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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=444)

4 Comments

posted by vcbeeroness on 8/16/2016 at 09:54:14 PM

posted by jay.thomas62 on 8/17/2016 at 02:30:39 AM

posted by gruuk on 8/18/2016 at 03:22:08 PM

posted by jay.thomas62 on 8/20/2016 at 01:03:02 AM

The BrewUnited Challenge is truly a challenge. This year’s restrictions and limitations seem to be more difficult than last year’s Challenge. Research, research and more research are needed to come ahead on this one. What is the target beer and what is traditionally used to make that style of beer?In this case, I decided to make a Roggenbier - having never made that style before. Which makes it somewhat easier (at least in my own mind). Starting with a clean slate and no preconceived notions of how or what the ingredients are needed. I started out reading the Beer Judge Certification Program 2015 Style Guidelines. Then after that, I got online to read up on that style at http://www.germanbeerinstitute.com/styles.html. However that somewhat conflicted with what I read online from so called homebrew experts on what traditional ingredients are used. So I decided to go with a no wheat version. Right or wrong, I was restricted on the number of grains I could use.Unfortunately I was unable to find a true Roggenbier at my local liquor stores and was not able to make assumptions on what grain bill may work from the taste and aroma of the beer. Ultimately I came up with this.In conclusion, I'm very happy with the results so far. I will not know for sure until it is carbonated. The real test will be how the judges score it. I think that a decoction mash is the way to go on a wheat beer so I used that experience on this Rye Beer.Now, on to the video of me brewing this beer!Tags for this post: roggenbier, rye, beer, BrewUnited, challenge, videoDecoction is the way to go. I did the same👍 good luck!ThanksThanks for making that video! I always like to see how others brew their beers.Thanks for watching. I will have more on youtube soon. working on 3 more for this Challenge.