Style Profile
O.G.:
1.046 - 1.056
F.G.:
1.010 - 1.014
IBUs:
10 - 20
Color:
14 - 19 srm
Recipe Statistics
O.G.:
1.055
F.G.:
1.014
IBUs:
16
Color:
18 srm

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.

Roggenbier

TypeBoil VolumeVolume in FermenterBoil TimeEfficiency
All Grain 7.10 Gallons 5.50 Gallons 90 Minutes 73%
Fermentables
Name Amount Type Color
Rye 6.38 lb Grain 4 srm
Munich 2.42 lb Grain 7 srm
Vienna 28.38 oz Grain 4 srm
Caramel 80 5.70 oz Grain 80 srm
Special B 5.70 oz Grain 160 srm
Chocolate Rye 4.40 oz Grain 250 srm
Hops
Name Amount Form Step Time
Hallertau 1.32 oz Pellet Boil 60
Yeast
Name Amount Type
Fermentis WB-06 0.85 oz Dry