Roggenbier All-Grain Kit

26.99

SKU# U1774

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A version of dunkelweizen (German dark wheat beer) that's brewed with a large percentage of rye instead of wheat.

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Product Details
A version of dunkelweizen (German dark wheat beer) that's brewed with a large percentage of rye instead of wheat, Roggenbier is an old Bavarian specialty. Our kit exhibits a rich reddish-brown color and the pungent spiciness of rye malt with bready, malty overtones. Excellent with cold cuts and rye bread or crackers (of course!).
Additional Information
Beer Kit Yield5 Gallons
Recipe and InstructionsClick Here for Roggenbier All-Grain Kit Brewing Instructions
Regional StyleGerman/Czech/Continental
Original Gravity1052
Total Time to Make6 weeks
Reviews
5.0 / 5.0
3 Reviews
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The best, most authentic by far.
This kit is amazing! Perhaps the most authentic Roggenbeir I have had and made so far! If you like rye this beer is for you. A great beer to introduce someone to rye beers. I did a beta Glucan rest which helped reduce the gumminess of the rye. It is a thirsty grain and absorbs more water than most others, even then I got 6.697% abv with a final gravity of 1.006 @ 72° F. With a cereal mash of 1/2 of crushed unmalted rye tossed in added a little extra special but NOT NEEDED. The kit is great even as it's.
September 8, 2015
Still a favorite
As always, very well balanced, very tasty. If I want a German Roggenbier I'll use a German wheat yeast, just make sure you do a beta glucagon rest long enough to leach enough ferulic acid to get the 4 vinyl Guiacol (clove flavor and aroma) plus... is helps reduce gumminess Pluses USE ENOUGH KETTLE AND also...always...USE ENOUGH WATER, rye is a thirsty grain and IS gummy. When laughter ingredients I use a kettle liner available here at NB. Course weave. After mash out I can lift the liner with grins and all and suspend it above the kettle to drain! Place in a fermenter, add spare water, wait for 5 minuets then suspend the liner above the bucket. After wort ceases draining then add what is in the fermenter/bucket to the kettle. Top off if needed then proceed with a 90 minuet boil.
This kit is also a great base kit for Rye.P.A. Remove 2.5 to 3 pounds dsuej@yahoo.com of the grist and replace with pale ale malt or Marris Otter and proceed to boil. Pitch a Burton yeast, Chico, whatever. Hope it up to your little bitter delight!
January 17, 2017
Purchased
2 months ago
Still great!
Just like the last kit my second kit ed just as good. Using a German wheat yeast this is very authentic. I strongly suggest a beta Glucan rest along with a protein rest at 122°F or higher. A decoction added to bring it to the alpha sacc rest for 45 to 60 minutes and a second decoction to bring it to 156° F to 160°f to finish with an alpha sacc rest then mash out. This, to me, gives me a more authentic German flavor. Also use enough kettle because you will need more than the usual amount of water because rye is a thirsty grain. You don't want pudding.It's worth the extra steps, and Northern Brewer's instructions makes a tasty beer as well. I recommend a two step infusion if you want to skip the decoctions. 30 minutes @ 148° F and 30 minutes @ 156°F. I like 90 minuet mashed all around.I want to see what a Belgian yeast will do with this beer!
September 9, 2016
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