Rye Do They Always Send the Poor Roggenbier v.01 - Beer Recipe - Brewer's Friend

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Rye Do They Always Send the Poor Roggenbier v.01

131 calories 13.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.38 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 52% (brew house)
Source: Justin
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Friday July 17th 2020
1.040
1.010
4.0%
27.5
15.0
5.6
4.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Mecca Grade - Rimrock (Vienna-style Spring Rye)6 lb Rimrock (Vienna-style Spring Rye) 40 4.8 55.2%
1.50 lb Mecca Grade - Metolius [Munich Style]1.5 lb Metolius [Munich Style] 35 8.7 13.8%
1.50 lb US - Walla Walla Genie Pilsner1.5 lb Walla Walla Genie Pilsner $ 2.80 / lb
$ 4.20 		37 2.08 13.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.2%
0.25 lb Briess - Chocolate0.25 lb Chocolate 25 350 2.3%
0.25 lb Mecca Grade - Opal 440.25 lb Opal 44 36 45 2.3%
1 oz Smoked Malt1 oz Smoked Malt 37 3 0.6%
4.80 oz Cane Sugar4.8 oz Cane Sugar - (late boil kettle addition) 46 0 2.8%
10.86 lbs / $ 4.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Saaz1 oz Saaz Hops Pellet 3.5 Boil at 212 °F 60 min 15.22 25%
0.50 oz Yakima Valley Hops - Willamette0.5 oz Willamette Hops Pellet 5 Boil at 212 °F 30 min 8.35 12.5%
0.50 oz Yakima Valley Hops - Willamette0.5 oz Willamette Hops Pellet 5 Boil at 212 °F 10 min 3.94 12.5%
1 oz Yakima Valley Hops - Willamette1 oz Willamette Hops Pellet 5 Whirlpool at 120 °F 10 min 25%
1 oz Yakima Chief Hops - Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool at 120 °F 10 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Citric acid Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.50 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - German Wheat 3333
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Molasses       Amount: 8 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 162 °F 152 °F 60 min
3 gal Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.62 18.5  
Mash volume with grains 5.47 21.9  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume (equipment estimates 3.58 g | 14.3 qt) 3.33 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.38 25.5  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 5.88 23.5  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.81 g | 23.2 qt) 5 20  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

Fermentables Substitute: Mainstem - Walla Walla Genie Pale Malt for "1886 Malt House". Skagit Valley - Garryana Oak Smoked Malt for "Smoked Malt". Kentucky Bluegrass Straw for "Rice Hulls".

Table sugar used due to low brew house efficiency.

Citric Acid used in place of Acidulated Malt due to regional shortage, as well as a desire to find a more natural pH balancing agent, later to be substituted by fruit juice?

C02 Level: Aiming for 2.5 - 3 vols to be true to the style, but must be accompanied by a dryer finish (Medium mouthfeel is targeted as well). Using C02 tablets in mixed amounts, as well as Molasses, to determine best execution for both level, taste, and longevity.

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  • Last Updated: 2020-11-26 05:13 UTC