Roggenbier notes from February 11 2007 Jamil Show
JZ says the recipe he gives here is not the perfect recipe, like John Curtis’s awesome beer brewed at Barleys, using a complex process and complex recipe. Curtis uses extra ingredients and uses very specific methods.
JZ didn’t have all the ingredients John Curtis uses and is lazy (which implies that John Curtis does a decoction mash).
A Roggenbier is like a Hefe or Dunkleweizen that uses rye instead of wheat.
6 gallons, 1.054 OG, 18 IBUs
6.25 rye
3.50 munich
3.00 pils
1.00 caramunich
2 oz. Carafa Special II
154F mash, or step mash w/protein rest 130 (15 min).
Tettnang for bittering, .87 oz, 4.9%, 17.1 IBUs, 60 minutes
Saaz for flavor, .33 oz, 3%, 1 IBU, 15 minutes
WLP300 or Wyeast 3068
fermenting at 62F will produce a balance of banana/clove
It is a myth that fermenting cooler produces more clove and warmer produces more banana
JZ admits slightly underpitching yeast is probably ok, but prefers to pitch proper amount
Flasked Rye is non malted
John Curtis’ may have had a combo of Flasked Rye and Malted
errata
275 calculated IBUs good for IIPA
but will only get around 100 IBUs of bitterness
will get lots of flavor and aroma
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