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Roggenbier
I am thinking of trying to brew a Roggenbier for the first time, does anybody have words of caution about rye because I have never used it before. Everything that I read says too much rye is a bad thing. Thanks
I've used up to 2# for a 5 gallon batch. Two tips;
If you're steeping, steep it separate from the other specialty grains for an hour.
Ferment at 62-64°F to diminish the fruity esters that can be created by the wheat yeast.
Good luck,
Wild
One thing my hombrew circle noticed about rye is that malted rye gives a much better flavor profile than unmalted for the same amount. That means you can use less. It may cost more but the benefits outweigh the difference. I made a full mash Rye Doppelbock using 40% plain rye flour. It turned out great but I could have gotten the same rye character by using 10% rye malt. Perhaps my mash effeciency suffered using flour but malted grain will convert better so next batch I'm using it.
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