I am going to brew a Roggenbier. I am going to use White Labs WLP300 yeast. I want to maximize the banana and bubblegum yeast flavors.
I assume that the temperature of the fermentation affects these flavors. I have seen people say to use what I think is a low fermentation temperature of 62F degrees. I am thinking that a higher temperature of say 70F degrees will give me more of the esters I am looking for.
What are your suggestions for a fermentation temp to maximize the banana and bubblegum aroma and flavors?
Roggenbier Fermentation Temp
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Roggenbier Fermentation Temp
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Re: Roggenbier Fermentation Temp
70F should put you in the banana zone. I haven't run into bubblegum (not even when unintentionally over 70F) so I can't speak from experience there. 62F would lean way over on the clove side. Haven't had a Roggen myself so I can't tell you whether banana or clove would be a better fit. Does look interesting -- keep us posted.jimmyorkin wrote:What are your suggestions for a fermentation temp to maximize the banana and bubblegum aroma and flavors?
Are you going to use rice hulls or anything like that? Wheat + rye seems like a stuck mash waiting to happen.
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Re: Roggenbier Fermentation Temp
I wouldn't ferment at 70 unless you jsut want the one flavor. I'd say shoot the middle and do 65 or so. I've not made a Roggen though.
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Re: Roggenbier Fermentation Temp
I will use rice hulls. I am also going to do some sort of step mash with decoction and/or infusion with a glucan rest. Hopefully the rice hulls and glucan rest will help with the sticky rye.
Any thoughts on when to add the rice hulls? I have always added them at the beginning of the mash but I have seen some references to adding rice hulls at mash out.
This will be my first step mash so I am planning on a long day.
Any thoughts on when to add the rice hulls? I have always added them at the beginning of the mash but I have seen some references to adding rice hulls at mash out.
This will be my first step mash so I am planning on a long day.
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Re: Roggenbier Fermentation Temp
What is your recipe? I've brewer quite a few rye beers and I wanted to see how much rye you are using.
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Re: Roggenbier Fermentation Temp
I'd definitely do the BG rest. I too am considering a roggen. I wish I could get it into the BBO. I was thinking to add the rice hulls to the last decoction. I was also thinking to mash pretty thin. This would limit the batch size. I planned a 5 gallon batch in a 10 gallon mash tun, 1.2-1.5 qt/lb strike water. Double/triple decoction and add the rice hulls to the last decoction volume and get them heated before adding them back to the mash.
I am curious about using unmalted rye also, and cooking it to burst the starches then adding it to the mash. Wouldn't this be similar to oatmeal stout procedure? I think it would still need the BG rest.
I am curious about using unmalted rye also, and cooking it to burst the starches then adding it to the mash. Wouldn't this be similar to oatmeal stout procedure? I think it would still need the BG rest.
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Re: Roggenbier Fermentation Temp
Here is what the recipe looks like so far. How long should the mash rests be for BC, and Acid?
Code: Select all
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.34
Anticipated OG: 1.055 Plato: 13.52
Anticipated SRM: 14.0
Anticipated IBU: 20.8
Brewhouse Efficiency: 86 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.8 5.09 lbs. Rye Malt America 1.030 4
25.1 2.85 lbs. Munich Malt Germany 1.037 8
21.5 2.44 lbs. Pilsener Germany 1.038 2
7.2 0.81 lbs. CaraMunich Malt Belgium 1.033 75
1.3 0.15 lbs. Carafa Special I Germany 1.030 337
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Vanguard - Pellet 4.40 17.6 60 min.
0.50 oz. Sterling - Pellet 6.00 3.2 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirlfloc Fining 15 Min.(boil)
0.50 Lbs Rice Hulls Other 0 Days(mash)
Yeast
-----
White Labs WLP300 Hefeweizen Ale
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.34
Total Water Qts: 13.05 - Before Additional Infusions
Total Water Gal: 3.26 - Before Additional Infusions
Tun Thermal Mass: 0.20
Grain Temp: 65 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Glucan Rest 5 20 98 98 Infuse 107 13.05 1.15
Acid Rest 5 20 112 112 Infuse 210 2.19 1.34
Sac Rest 20 60 154 154 Decoc 212 7.95 1.34 (Decoc Thickness)
Mash Out 5 10 170 170 Infuse 210 7.00 1.96
Last edited by Jimmy Orkin on Tue Feb 03, 2009 10:46 am, edited 1 time in total.
Jimmy Orkin
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Re: Roggenbier Fermentation Temp
My only suggestion is with that much rye to add A LOT more rice hulls. You may not have a problem but when I do my american Rye beer that is 50% rye runoff is very very slow and likes to get stuck.