Roggenbier
Rustic Rye Beer
ingredients
- 6 lbs rye malt
- 2 lbs 8 oz Munich malt
- 2 lbs 8 oz Pilsner malt
- 8 oz Caramel 120 malt
- 8 oz Caramunich III malt
- 0.5 oz Styrian Goldings hops (60 min)
- 0.5 oz Styrian Goldings hops (15 min)
- 1.0 pkg Wyeast 3638 Bavarian Wheat yeast
- 4 cups warm water (about 110°F)
- 2 tbsp honey
- 2 tsp salt
steps
- 1.
In a large pot, combine warm water and honey, stirring until dissolved.
- 2.
Add the rye, Munich, Pilsner, Caramel 120, and Caramunich III malts; stir to create a consistent mash.
- 3.
Heat the mixture to 160°F, maintaining the temperature for 60 minutes to extract sugars.
- 4.
Strain the wort and return it to the heat; bring to a boil.
- 5.
Add 0.5 oz of Styrian Goldings hops and boil for 60 minutes, stirring occasionally.
- 6.
With 15 minutes left in the boil, add the remaining 0.5 oz of Styrian Goldings hops.
- 7.
Remove from heat and cool the wort to room temperature.
- 8.
Transfer the wort to a sanitized fermentation vessel and pitch the yeast.
- 9.
Seal the vessel and allow fermentation for 1-2 weeks at room temperature.
- 10.
Once fermentation is complete, bottle the beer and allow it to carbonate for 2 weeks.