The Rye Or The Kaiser is a Roggenbier which is based on Rechtschreibfehler but has had the wheat malt swapped out for rye and the Carafa II malt replaced with chocolate rye. Everything else is kept the same as an experiment to see the difference using rye makes. It is my first rye beer and these are generally more or less a Dunkelweizen using rye rather than wheat, so this seems like a reasonable test.
Over time this recipe has grown to be a hit with everyone who has tried it and I get requests to brew it again. I am officially using WB-06 yeast for it all the time now. I started out using it as an alternate because I happened to have some gifted to me. I did not like it at first because it ferments so much differently than other Hefeweizen style yeasts. I have found that fermenting with WB-06 at 76F-78F works well.
The Rye Or The Kaiser
Roggenbier
| Type | Boil Volume | Volume in Fermenter | Boil Time | Efficiency |
|---|
| All Grain |
4.10 Gallons |
2.50 Gallons |
90 Minutes |
73% |
Fermentables
| Name |
Amount |
Type |
Color |
| Rye |
2.90 lb |
Grain |
4 srm |
| Munich |
1.10 lb |
Grain |
7 srm |
| Vienna |
12.90 oz |
Grain |
4 srm |
| Caramel 80 |
2.59 oz |
Grain |
80 srm |
| Special B |
2.59 oz |
Grain |
160 srm |
| Chocolate Rye |
2.00 oz |
Grain |
250 srm |
Hops
| Name |
Amount |
Form |
Step |
Time |
| Hallertau |
0.60 oz |
Pellet |
Boil |
60 |
Yeast
| Name |
Amount |
Type |
| Fermentis WB-06 |
0.39 oz |
Dry |