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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 Yield 5 Gallons Recipe and Instructions Click Here for Roggenbier All-Grain Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1052 Total Time to Make 6 weeks
4.8 / 5.04 ReviewsThe 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, 2015Still a favoriteAs 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 email@example.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, 2017Purchased
9 months agoStill 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, 2016Great flavor combination with the Belgian yeast optionFlavor came out great. I mashed at 154 with s dingle decoction to get to mash out omega Belgian yeast option. Only one word of caution: if you're buying this for the rye flavor, go with the traditional yeast option. The Omega W is a great performer. But the strong, estery Belgian flavor definitely overpowers the rye. The combination is great but if you're going for just rye, I wouldn't use it. Also, I seemed to have an issue with head retention. Probably something I did. Not sure if such s huge % of rye can affect that.March 2, 2017Purchased
8 months ago