Roggenbier All-Grain Kit

$0.00

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
2 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 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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