Roggenbier translates to “Rye Beer”. It is typically 50% Rye malt giving it a characteristic grainy spicy character, which is completed by the classic weizen yeast tartness, spicy clove phenolics and fruity banana esters. With hints of dark stone fruit and caramel flavours it is great Autumn and Winter wheat beer, but due to its medium dry to dry finish it is drinkable all year round.
Yeast is not included in the kit. We recommend using Fermentis SafAle WB-06.
Selecting the yeast from the dropdown box above will add one packet to your cart. Please click the + symbol beside the amount to increase this to the recommended quantity for the batch size.
Note on Rye Malt
Rye malt contains a high amount of beta glucan, which increases wort viscosity and may slow runoff during lautering and sparging, and potentially cause a stuck sparge.
A mash rest at 40℃, sometimes called a Beta Glucanase rest, can help to break down the beta glucan in the wort and reduce the risk of a stuck sparge.
As added insurance this recipe includes oat hulls in the mash. The oat hulls do not add any fermentables, but improve the filter bed of the mash to reduce the risk of a stuck sparge.
Note on Mash Schedule
The recommended mash schedule for this recipe is based on using Fermentis SafAle WB-06. If using a different yeast you may need to adjust the mash schedule.
24 L Batch
48 L Batch
Pre-boil Volume @ 100℃
Assumed Boil off rate per hour
Post Boil Kettle Volume @ 20℃
Post Boil Efficiency
Target Original Gravity
Target Final Gravity
Packets of recommended yeast - SafAle WB-06
This kit contains:
Detailed recipe and instructions.
Grain (milled or unmilled)
Carafa Special T1
Brewing salts (if required)
Please select the source water you will be using to receive the correct salts. The target water profile is provided for brewers using another source water so that the correct mineral/acid additions can be calculated to achieve the target water profile and mash pH. Brewing salts and lactic acid can be purchased here.
This kit is only put together when ordered. All hops are kept vacuumed sealed and refrigerated. Yeast is also kept refrigerated.