2023 Roggenbier | Roggenbier Recipe Update and Rebrew

The draw to the BJCP Historical brew is strong with me. As I keep brewing a few of these styles that have really found a special place in my heart and dial in these recipes to make them better. Changed a few things around this go around to hopefully get back some better scoresheets with good notes. We got lucky with one of last years versions, lets see if we can do it again this year! Cheers Y'all! ~Base Recipe~ Reverse Osmosis Water Water Salts (Munich Germany Water Profile) 48% Rye Malt 24% Pale Malt Maris Otter 24% German Pilsner 2% Carafa 1 2% Caramel/ Crystal 120L 1/2 Pound (226.796 grams) of Rice Hulls 12.5 IBUs of SAAZ 60 Mins Whirlfloc Tablet 15 Mins 4.5 IBUs of SAAZ 15 Min Yeast Nutrient 10 Mins Yeast WLP300 Pitched at 63F (17.2)C degrees and let free rise to 68F (20C) Held 68 (20C) degree fermentation for three days Raised a degree a day until we we hit 72 (22.2C) Held 72 for a week Kegged If you are even semi serious about competing in homebrew competitions be sure to check out the Master Homebrewer Program! It's like scouts but for brewing! Mater Homebrewer Program: https://www.masterhomebrewerprogram.c... Texas Lonestar Homebrew Circuit: https://www.lonestarcircuit.com/ If you live in the South Houston Area be sure to check out my homebrew club: @BayAreaMashtronauts http://mashtronauts.com/ #jaggersbrewingco #roggenbier #ryebeer