roggenbierre

173.8 calories 15.83 g
Beer Stats
Method: Extract
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: (Per )
Carbs: (Per )
Created Thursday March 19th 2020
1.057
1.011
5.94%
18.35
16.18
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Finland - Pale Ale Malt3 kg Pale Ale Malt 36 2 40.4%
3 kg German - Rye3 kg Rye 38 3.5 40.4%
1 kg Finland - Enzyme Malt1 kg Enzyme Malt 35 0 13.5%
250 g Thomas Fawcett - Crystal Rye Malt250 g Crystal Rye Malt 32.2 75 3.4%
180 g Gladfield - Chocolate Rye Malt180 g Chocolate Rye Malt 32.7 406.09 2.4%
7.43 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Summit25 g Summit Hops Pellet 15 Boil 20 min 18.35 100%
25 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
30 L Infusion 79 °C 100 min
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 200.3 g       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Method: Extract, Style: Roggenbier (German Rye Beer), ABV 5.94%, IBU 18.35, SRM 16.18, Fermentables: (Pale Ale Malt, Rye, Enzyme Malt, Crystal Rye Malt, Chocolate Rye Malt) Hops: (Summit)
View Count: 38
Brew Count: 0
Last Updated: 2020-03-19 09:11 UTC

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