Belgian Roggenbier

[gwapogorilla]

I am quickly becoming a huge fan of rye beers, and this one ranks right up there with the best beers I have tasted. It's a blend of styles...kindof' a Belgian ale, mixed with a Roggenbier, mixed with a Pale ale.

The result was a sweet, full bodied beer that is SUPER easy to drink.
The higher fermentation temp gave it a nice sweet plum flavor.
The candi syrup gave it a nice caramel flavor.
The rye gave it a full body and a great mouthfeel.
The hops gave it a "oh so very slight" citrus spiciness. Not quite as strong as Perle hops, and with a slight tangerine flavor.


6.7 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 3.7 %
6 lbs 3.2 oz Rye Malt (Weyermann) (3.6 SRM) Grain 2 54.8 %
2 lbs 3.2 oz 2-row (Rahr) (1.8 SRM) Grain 3 19.4 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 4 4.4 %
0.1 oz Mandarina Bavaria - Boil 50.0 min
0.1 oz Mandarina Bavaria - Boil 20.0 min
0.1 oz Mandarina Bavaria - Boil 15.0 min
1.00 Items Whirlfloc Tablet (Boil 10.0 mins)
0.5 oz Mandarina Bavaria - Boil 5.0 min
1.0 oz Mandarina Bavaria - Boil 2.0 min
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214)
2 lbs Candi Syrup, D-45 (at flame out)

Dough In at 104 F... 20 min
Protein Rest at 122 F... 20 min
Sacc Rest at 155F...60 min


Fermented at 77* in primary for 10 days
Fermented in secondary at 65* for 11 days

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 14.8 IBUs
Est Color: 11.9 SRM