Gordon Strong’s Roggenbier

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012
IBU = 18 SRM = 17 ABV = 5%

Ingredients
7 lbs. (3.2 kg) German rye malt
2.5 lbs. (1.13 kg) Vienna malt
2.5 lbs. (1.13 kg) caramel wheat malt (50 °L)
2 oz. (57 g) Carafa® Special II malt
1 lb. (454 g) rice hulls
4 AAU Perle hops (60 min.) (0.5 oz./14 g at 8% alpha acids)
4 AAU Perle hops (5 min.) (0.5 oz./14 g at 8% alpha acids)
Wyeast 3068 (Weihenstephan Weizen), White Labs WLP300 (Hefeweizen Ale), or SafAle WB-06 yeast
7⁄8 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Add 1 tsp. of calcium chloride to the mash. This recipe uses a double decoction mash. Use enough water to have a moderately thick mash, 1.5 qts./lb. (3.1 L/kg). Stir the decoctions frequently to avoid scorching the grain.

Mash in the rye, Vienna, and wheat malts at 95 °F (35 °C); hold the mash at this temperature for 10 minutes. Pull the first thick decoction (about 1⁄3 of the mash), bring to a boil (resting for 10 minutes at 122 °F/50 °C and 10 minutes at 158 °F/70 °C; boil for 10 minutes); leave the main mash at 95 °F (35 °C) during this process. Remix the mashes to hit 122 °F (50 °C). Pull the second thick decoction (again, about 1⁄3 of the mash), heat to 147 °F (64 °C) for 20 minutes, boil for 10 minutes, leaving the main mash at 122 °F (50 °C) during this process. Remix the mashes to hit 158 °F (70 °C). Add the rice hulls, mixing fully, then rest for 15 minutes.

Add the Carafa® malt. Begin recirculating slowly and raise temperature to 168 °F (76 °C) and recirculate for 15 minutes. Sparge very slowly and collect 6.5 gallons (24.5 L) of wort. Cutting the mash bed in a tight crosshatch pattern will encourage runoff. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise to no more than 64 °F (18 °C) during fermentation. Rack the beer, prime and bottle condition, or keg and force carbonate.

Roggenbier

(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.012
IBU = 18 SRM = 17 ABV = 5%

Ingredients
6.6 lbs. (3 kg) rye liquid malt extract
2 oz. (57 g) Carafa® Special II malt
4 AAU Perle hops (60 min.) (0.5 oz./14 g at 8% alpha acids)
4 AAU Perle hops (5 min.) (0.5 oz./14 g at 8% alpha acids)
Wyeast 3068 (Weihenstephan Weizen), White Labs WLP300 (Hefeweizen Ale), or SafAle WB-06 yeast
7⁄8 cup corn sugar (if priming)

Step by Step
This recipe is not the same as the all-grain recipe; the available rye extracts I have found tend to have between 20–25% rye, which is a half to a third as much as needed for a roggenbier. But it will be easier to use, and have some rye flavor. The rye extracts all seem to have some level of rye, crystal, and base malt so that can be used as a substitute for the grains except the coloring malt.

Add the Carafa® malt in a mesh bag and steep in 6.5 gallons (24.5 L) of water in the brew kettle as it heats to 158 °F (70 °C). Remove and rinse grains gently. Turn off the heat and add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding hops at the times indicated.

Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise to no more than 64 °F (18 °C) during fermentation. Rack the beer, prime and bottle condition, or keg and force carbonate.