27 December- Roggenbier

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KB1138
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27 December- Roggenbier

Post by KB1138 » Sat Dec 03, 2016 2:47 pm

Charlie Sheen v. Henrye Rollins

2.65 kg Rye 50 %
1.50 kg Vienna Malt 29 %
0.75 kg Caramunich Malt 14 %
0.30 kg Caramel/Crystal Malt - 60L 6 %
0.05 kg Carafa II 1.0 %

Mash-Double Decoction
50.0 C 35 min
68.0 C 35 min
75.0 C 10 min

60 minute boil
10g Magnum @60
10g Saaz @10

Chill to 18c and pitch 2.5l starter of WLP351 Bavarian Weizen

Ferment at approx 19c

OG 1.052 FG 1.010 ~17IBU %5.5 ABV

And the source of the ridiculous name
https://www.youtube.com/watch?v=myYNV1w8vVw" onclick="window.open(this.href);return false;

Enjoy everyone!
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout

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Buccaneer
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Re: 27 December- Roggenbier

Post by Buccaneer » Tue Dec 27, 2016 1:58 pm

Interesting beer. I was expecting more spiciness with that much rye. Very fizzy, which was nice. Nice colour. I found it very dry. Can't say I'm a big fan of the yeast, though.

Thanks for sharing!

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LiverDance
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Re: 27 December- Roggenbier

Post by LiverDance » Thu Jan 12, 2017 11:59 am

Very smooth for 50% rye, carb level was high but nothing that caused problems, pretty easy drinking brew :cheers3:
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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