Roggenbier Fermentation Temp

[Jimmy Orkin]

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?

[fratermus]

What are your suggestions for a fermentation temp to maximize the banana and bubblegum aroma and flavors?

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.

Are you going to use rice hulls or anything like that? Wheat + rye seems like a stuck mash waiting to happen.

[BrotherhoodBrew]

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.

[Jimmy Orkin]

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.

[BrotherhoodBrew]

What is your recipe? I've brewer quite a few rye beers and I wanted to see how much rye you are using.

[donniestyle]

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.

[Jimmy Orkin]

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

[BrotherhoodBrew]

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.