Author Topic: Roggenbier and Weizenbock Extract Recipes?  (Read 5471 times)

Offline zeropanic

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Roggenbier and Weizenbock Extract Recipes?
« on: March 15, 2013, 09:51:32 AM »
Hi All,

I noticed on the Recipe Cloud there are not many Roggenbier and Weizenbock recipes which are extract based, does anyone have any recipe suggestions that I could try out?

Cheers,

Amos

Offline tom_b

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Re: Roggenbier and Weizenbock Extract Recipes?
« Reply #1 on: April 14, 2013, 04:55:42 PM »
Hi Zeropanic:

I asked a similar question about brewing a roggenbier using Northern Brewer's rye malt extract and got no response. The NB rye LME is only 30% rye and 70% barley, so it really would not work. I have not seen any other extracts out there that are pure rye, or a higher percentage.  Regarding use of NB's rye LME, I just posted by experience on this thread:

http://www.beersmith.com/forum/index.php/topic,8187.0.html

Offline zeropanic

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Re: Roggenbier and Weizenbock Extract Recipes?
« Reply #2 on: April 15, 2013, 12:15:25 AM »
Briess Rye CBW contains a higher percentage of rye, something in the region of 55% as I understand it, so would be suited to a Roggenbier. Apparently, its quite a new addition to Briess' extract line and I have finally found a supplier in the UK, so I'll let you know how I get on with it :)
« Last Edit: April 15, 2013, 12:25:01 AM by zeropanic »

Offline Angels Nectar

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Re: Roggenbier and Weizenbock Extract Recipes?
« Reply #3 on: July 14, 2013, 05:36:31 PM »
I have a Dunkel Weizenbock that has won some awards. It is a partial mash, but you are more then welcome to it. Just let me know how it came out for you. Cheers!
In Cooler: Summers Big "O"
                Tickle My Fezziwig Holiday Ale
                 Sexy Porter
On Tap: Midnight Dunkel Wiezenbock
             High Rye Imperial IPA
Up Next: Extra Sexy ESB
              Ditzy Belgian Blonde
              High Rye IIPA

Offline MaltLicker

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Re: Roggenbier and Weizenbock Extract Recipes?
« Reply #4 on: July 14, 2013, 08:29:24 PM »
If you did a partial mash with rye malt, that would boost the rye flavors in the extract.  Two pounds steeped/soaked/mashed at 155F in a nylon mesh grain bag would do the trick. 

Given the difficulty of lautering >50% rye, that's probably how I would attempt one too.