Attention: Check out the new BKB Home Brewing Blog
2008 SUMMER COMMUNITY BREW
Thanks. I don't think flaked rye has to be mashed. Either way, a pseudo-mash can be accomplished by using the larger grain bag....I just ran that basic idea through the Recipator and this is the result.....
Beer: BKB 2008 Summer Style: -
Type: Partial mash Size: 5 gallons
Color: 8 HCU (~6 SRM)
Bitterness: 23 IBU
OG: 1.056 FG: 1.010
Alcohol: 5.9% v/v (4.6% w/w)
Grain: 2 lb. 8 oz. Flaked rye
Mash: 60% efficiency
Boil: minutes SG 1.046 6 gallons
5 lb. Light dry malt extract
Hops: .5 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 45 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
.5 oz. Saaz (aroma
I had to guess on the FG because Rye beer is not listed for a style, so it doesn't know the style range for gravity. I just guessed 1.010. Obviously, we could lower the DME to keep the ABV down a bit. I think a good summer beer shouldn't have that much alcohol to it....
I agree with keeping the alcohol down on this one.
I think you could pattern the brew somewhat like any lighter beer and come out ok especially something that normally uses wheat. We could even add some wheat to it as well. Plus the spices.... love the spices.
Love the hops choices as well. I have never used Saaz and have been wanting to.
http://www.bjcp.org/styles04/Category15.html
here's an explanation of rye beer. Basically a dunklewizen made with Rye instead of Wheat and using malted Rye.
DC
Using Beer tools I formulated this Roggenbier recipe to fit the style.
1lb light german Munich Malt
2 pds american 2 row
3 pds Rye Malt
.25 pds chocolate Rye Malt
4 pds light Muntons DME
.25 pds Flaked Rye
.75 oz Tettnanger pellets 4.50 AA 60 min
.25 Northern Brewer pellets 8.00 AA 15 min
WLP300 Hefweizen Ale Yeast
Not sure of need with Munich. Would the 2 row convert the rye?
any comments are appreciated
DC
Getting in this one late, but I am in. Guess I am a bit late for voting, but the Roggenbier sounds great so long as there is an extract recipe available.
I am really liking this one. 
I'm w/ bull on the spices, a dry, crisp brew with orange & corriander. I used the Grains of Paradise once a while ago & was very pleased.
Quad - You may have to do a little steeping + extract on this one, but it will be worth it. Check back earlier in the thread.
Based on some web research it appears that flaked rye could be used to add some spiciness to the brew. Appears that without mashing it will add flavor but that is all. Might be pretty good combined with some of the other spices mentioned. What if we did a summer type ale with rye added in for some of the spiciness? Any thoughts?
I'm all for a Summer Spiced Rye Ale as mentioned above..........technically, I'm up for whatever, but will only get around to this sometime in a few weeks...I have a 3 batch session coming up I'm still trying to get ready for....
Yeah, I am the same way. I would prefer the summer ale/ rye combo but will brew about anything. I have both my primaries full right now so it will be a little bit before I can do a community brew.
Brewski wrote:
Quad - You may have to do a little steeping + extract on this one, but it will be worth it. Check back earlier in the thread.
Steeping a few lbs of grain is no problem for me, I am just not setup for all grain yet. Not sure it will be anytime soon either, mainly because I don't have the means at the moment and I think I am making some pretty good extract with specialty grain brews. Can't wait for this one either, whatever we decide.