Any ideas how to cut the body on a Roggenbier? It pours like oil and although doesn't coat the mouth it feels extremely heavy while it's in the mouth. From what I'm reading this is about par for the course with Roggenbier but I'd like to thin it out as much as possible while still keeping it authentic.
It already has the minimum 50% rye so the most obvious is out.
Ingredients
.25lb Crystal 40
.25lb Chocolate Rye
3lb Munich 10
3lb Wheat
6lb Rye
Wyeast 3068, no starter
Decoction Mash
122° 30 minutes
154° 45 minutes
168° 10 minutes
Carbonation 2.7 vols.
Ferment at 63° - 1 week, raised to 68° - 1 week.
FG 1.014
Because of a BeerSmith crash wiping out my recipe in the middle of brewing the saccharification was extended but I don't know for how long.
Of course dropping the sacc down in temperature as far as I can go would help. I'm considering leaving out the crystal.
I'm wondering if dropping the protein rest to a beta-glucan rest would follow over to the bottle. I'm also wondering if a longer protein rest would help, I was worried about destroying the body while doing it but obviously without reason.
These last two are my main questions.
It already has the minimum 50% rye so the most obvious is out.
Ingredients
.25lb Crystal 40
.25lb Chocolate Rye
3lb Munich 10
3lb Wheat
6lb Rye
Wyeast 3068, no starter
Decoction Mash
122° 30 minutes
154° 45 minutes
168° 10 minutes
Carbonation 2.7 vols.
Ferment at 63° - 1 week, raised to 68° - 1 week.
FG 1.014
Because of a BeerSmith crash wiping out my recipe in the middle of brewing the saccharification was extended but I don't know for how long.
Of course dropping the sacc down in temperature as far as I can go would help. I'm considering leaving out the crystal.
I'm wondering if dropping the protein rest to a beta-glucan rest would follow over to the bottle. I'm also wondering if a longer protein rest would help, I was worried about destroying the body while doing it but obviously without reason.
These last two are my main questions.