JDS Roggen­bier

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert

Rye does great things in beer, and roggen­bier shows off most of them! This one can be brewed as a more dunkel­weizen-in­spired beer (with ba­nana and clove and all), or it can be treated made as a rye-for­ward lager, and both can be de­fended as “tra­di­tion­ally” ap­pro­pri­ate. “JDS Roggen­bier” is named af­ter famed recluse and au­thor Jerome D. Salinger, and I think that as some­one who re­tired from the spot­light in fa­vor of a quiet, rus­tic coun­try life, he’d be a fan of this beer style! En­joy!

ALL-GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.062 FG: 1.016 IBUS: 25 SRM: 20 ABV: 6.8%

MALT/GRAIN BILL

7 lb (3.2 kg) Maris Ot­ter 7 lb (3.2 kg) Rye malt 6 oz (170 g) Cara­mu­nich 6 oz (170 g) Crys­tal 120 6 oz (170 g) Carafa I 1 lb (454 g) Rice hulls

HOPS SCHED­ULE

1 oz (28 g) Styr­ian Gold­ings [5% AA] at 60 min­utes 1 oz (28 g) Styr­ian Gold­ings [12% AA] at 10 min­utes

YEAST

White Labs WLP300 (He­feweizen) OR Wyeast WY2206 (Bavar­ian Lager) yeast

DI­REC­TIONS

Mill the grains, add the rice hulls, and mix with 4.8 gal­lons (18.3 l) of 163°F (73°C) strike water to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.1 gal­lons (11.8 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 60°F (16°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

With the He­feweizen yeast, fer­ment at 63°F (17°C) for 72 hours and then in­crease the tem­per­a­ture by about one de­gree per day un­til you reach 71°F (22°C). If you choose to use the Bavar­ian Lager yeast, fer­ment at 51°F (11°C) and in­crease on the same sched­ule un­til you reach 63°F (17°C). On the com­ple­tion of pri­mary fer­men­ta­tion, crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to about 2 vol­umes.

TIPS FOR SUC­CESS

Don’t for­get the rice hulls! They may well be com­pletely un­nec­es­sary and re­dun­dant in your sys­tem, and you may find peo­ple who have never used them and still never have a stuck sparge or lauter. But that one time it hap­pens, you’ll be wish­ing you’d spent the ex­tra dol­lar.

Try this beer with both yeasts, by all means, but I highly rec­om­mend the lagered ver­sion. To my palate, it tastes like a cross be­tween an alt­bier and an Ok­to­ber­fest, but with rye spice. De­li­cious!

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