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Contents:
Roggenbier and thickness.. (Mike Eyre)
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Date: Wed, 29 Oct 2008 09:25:25 -0400
From: Mike Eyre <mikeeyre74 at gmail.com>
Subject: Roggenbier and thickness..
Hey all.
I whipped up a roggenbier a few months ago and made it a couple of
times since then. It's doing very well in competitions, but not quite
1st place.. I'd like to improve it to that point. It uses about 50%
rye in the recipe, which I've learned to work with during the brew
sessions. It can be funny, but I think we've got it down now. The
finished beer though, is a bit on the 'thick' and cloudy side. The
cloudy doesn't bother me too much, as I know it's not a crystal clear
style but it looks like a glass full of river bottom muck in the
glass.. though the taste is fantastic. As it stands, I'm using a three
step mash, with a 133 deg, a 155 deg and a 165 degree rest. I'm
thinking I may need a little something extra in there, for gums I
believe, in the 104 degree area, to help with the 'thick' feeling this
brew has. Can anyone comment on this and perhaps point me in the right
direction on what I might need to research, if I'm on the wrong track?
A little longheadedness is OK, but Dr. Fix might be a little much for
me to comprehend... :)
Mike Eyre
mikeeyre74 at gmail.com
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End of HOMEBREW Digest #5439, 10/29/08
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