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!).
|Beer Kit Yield||5 Gallons|
|Recipe and Instructions||Click Here!|
|Beer Style||German Ales|
|Total Time to Make||6 weeks|
- Good Beer, Still early Review by Matthew
- fun rye experiment Review by 40oakbrewing
As others have mentioned, this beer has a very thick mouth-feel even with a beta glucan rest of 25 minutes and a relatively low mash at 150 F. Also, darker than expected, but I pulled a decoction for mashout which may have added some color . Rice hulls were a MUST for lautering (able to achieve 81% efficiency!)
I elected to use Wyeast German Ale 1007 instead of a Heffe yeast as I needed the yeast for a Dopple Sticke Alt and I wanted a lower ester more malt forward result. After some lagering it has blended nicely. Fun beer and great with sausage and cabbage! (Posted on 4/14/11)
- Nice Review by Pat
- Good but very stylized and not something I'd drink every day Review by mike
- Something Different Review by Dmitri
Using WY3333, which is my home hefe strain, I proceeded as per the instruction guidelines. First thought upon tasting it was "I cannot believe I wasted time and money on this junk!!!" After a couple more weeks though, its flavors melded, and the keg is almost empty now.
The rye makes it thick, almost oil-like, resulting in bubbles slowly rising to the surface, producing a massive, thick, creamy head that almost looks like it was nitrogenated. Flavor-wise, it has that hefe yeast character, but with a rye twist.
A really interesting brew that, despite its initial strangeness, became really tasty with some conditioning. Don't let it stand too long and clear up though, because it is a "hefe" after all :) (Posted on 3/26/10)
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