February 20, 2017

Kirsche Tee Roggenbier

The first beer Safy and I are brewing for 2017 is a Kirsche Tee Roggenbier for the DC Homebrewers Club Cherry Blossom Competition. Last year we attempted to brew our first sour beer with a gose infused with sakura tea. The results were rather cheesy and after months of adding brett to try and rescue it (thats another story), we decided not submitting it.

This year we wanted to stick with doing a sakura tea infusion but wanted to do so with a different brew. Further, doing research, Safy found that El Dorado Hops were described as having a cherry or other stone fruit aroma …a perfect hops for our cherry tea beer. We decided to create our own recipe and wanting our beer to have a redish tinge to it, we decided to go with a rye based malt mixed with wheat (hopefully to give it a more pinkish color).

Lucky for us Roggenbeir, a german beer brewed with Rye, fit our needs perfectly and using that as our starting point we came up with our Kirsche Tee Roggenbier.


02-12-2017 Brewed in Beautiful Bloomingdale, Washington DC @ Rory’s With: Safy, Patrick, Spoon and Cricket OG @ 1.064 1 week @ 1.022


  • 4.32 lbs Rye
  • 3.6 lbsnWheat
  • 3.08 lbs Pilsner
  • 1 lbs Vienna
  • Rice hulls
  • White Labs WLP300 (Hefeweizen Ale) yeast


  • 7 Gallons at 127°F for 30 minutes
  • 122°F protein rest for 35 minutes
  • 165°F sacch rest


1.5 gallons mashed out at 170 F with new lautering system!


Boiled for 90 Minutes:

  • 1.5 g 1.5g Hallertau at 60 minutes
  • 1 gram of yeast nutrient at 15 minutes
  • 1 Wirlfloc tablet at 15 minutes
  • 1 g El Dorado hops at 10 minutes
  • 1 g El Dorado hops at 2 minutes

Yeast Pitch

At 84°F

Primary Fermentation

Started at 68°F but kept at 62-64°F Checked gravity after one week @ 1.022

Secondary Fermentation

One week in Secondary @ 66-69°F

Tasting Notes