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 4.10 Gallons 2.50 Gallons 90 Minutes 73%
Fermentables
Name Amount Type Color
Rye 2.90 Pounds Grain 4 srm
Munich 1.10 Pounds Grain 7 srm
Vienna 12.90 Ounces Grain 4 srm
Caramel 80 2.59 Ounces Grain 80 srm
Special B 2.59 Ounces Grain 160 srm
Chocolate Rye 2.00 Ounces Grain 250 srm
Total Grain Weight 5.26 Lbs.
Hops
Name Amount Form Step Time
Hallertau 0.60 Ounces Pellet Boil 60
Yeast
Name Amount Type
Fermentis WB-06 0.39 Ounces Dry