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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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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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