Rube’s Ramped Roggenbier (Surefire Extract Recipe)


A diagram of the temperature ramp the steeped grains (really a small mash) undergo. This should make for a more clove-y beer.

Here’s another surefire extract recipe — a roggenbier. Roggenbiers are like dunkelweizens, but made with rye instead of wheat. The distinctive “pumpernickel” flavor of rye blended with the banana and clove aroma of a hefeweizen make this a flavorful and interesting beer. The “spicy” notes of Tettnang hops round out the aroma.

This recipe adds one twist on the usual extract brewing method — a temperature ramp from 109 °f (43 °C) through 150 °F (66 °C) for the steeped grains. (Really, it’s a small mash, so follow the temperatures and liquid amounts as closely as possible.) The initial low temperature helps accentuate the clove character in the beer. For a explanation of this, see our series on brewing hefeweizens. (This step can be omitted, if you’d like to simplify the brewing; you’ll just end up with a more banana-focused roggenbier.)

The brew-in-a-bag-like (BIAB-like) grain steeping allows you to use a lot of rye malt, but not have to worry about lautering, as an all-grain brewer would. (See James’ 100% Rye  Pale Ale for more on the difficulties of brewing all-grain beer with high percentages of rye. While you’re at it, see Denny Conn’s take on brewing with rye and his Rye IPA recipe.)

You’ll either need to make a small (1-qt./1-L) yeast starter, or add some neutral dried ale yeast to boost your pitching rate, to best brew this beer. Hopefully these two little twists don’t make brewing this beer Rube Goldbergian, because this beer is flavorful and fun to brew.


Rube’s Ramped Roggenbier


Malt extract: English units



A copper/amber ale with the “snap” of rye and banana/clove aroma of a hefeweizen.

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This is another post in our series on IPA variants. Today’s post is written by Denny Conn, longtime homebrewer of rye IPAs and co-author, along with Drew Beechum, of the upcoming book, “Experimental Brews” (2014, Voyageur). Links to other articles in this series are given at the end of the post. 



Rye IPA brings the spicy “zing” of rye to an IPA grist, complememting the pale and crystal malts.

India Pale Ale (IPA) is arguably the most popular craft beer style in America today. For evidence, all you have to do is look at the proliferation of variations on IPA. After beginning as an English style, hoppier and stronger than their pale ale, American IPAs came into vogue with the introduction of Anchor Liberty in 1975. It was the first American IPA brewed since the end of Prohibition. As the years passed and taste buds acclimated to the hoppy bitterness and aromatic fragrance of Cascade hops, it seemed a race began to make IPA bigger and more varied. First came imperial IPA (sometimes referred to as double IPA), a short step away from American-style barleywine. In short order, we were introduced to Belgian IPA, black IPA, session IPA and others. Fortunately, in the midst of madness, there’s a sane variation . . . rye IPA.

Rye is a perfect ingredient to add to an IPA. Its spiciness complements the hops. The earthy flavor is a perfect foil to the pale and crystal malts used to brew an IPA and rye adds a nice full mouthfeel that balances the hoppy bitterness in IPA. In short, rye is an ingredient that belongs in IPA!

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