Rye Rye Roggen - Beer Recipe - Brewer's Friend

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Rye Rye Roggen

201 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Miles & Nick
Calories: 201 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday March 12th 2021
1.062
1.007
7.2%
16.6
20.1
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Bohemian Pilsner2 lb Bohemian Pilsner 38 1.9 14%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 14%
5 lb Briess - Rye Malt5 lb Rye Malt 36.8 3.7 35.1%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 1.8%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 7%
1 lb Briess - Red Wheat Raw1 lb Red Wheat Raw 36.8 2 7%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.01 50%
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 3.1 Boil 10 min 3.55 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
4.75 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
5.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
2 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Beta Glucan Rest Strike 122 °F 113 °F --
12 qt Sacch Rest Decoction 212 °F 148 °F 60 min
16 qt Mashout Decoction 212 °F 170 °F --
6 qt Batch Sparge 170 °F 148 °F --
6 qt Batch Sparge 170 °F 148 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.45 17.8  
Mash volume with grains 5.59 22.4  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
"Rye Rye Roggen" Roggenbier beer recipe by Miles & Nick. All Grain, ABV 7.18%, IBU 16.56, SRM 20.06, Fermentables: (Bohemian Pilsner, Maris Otter Pale, Rye Malt, CaraMunich III, Caramel / Crystal 10L, Rice Hulls, De-Bittered Black, Flaked Rye, Red Wheat Raw) Hops: (Hallertau Mittelfruh, Tettnanger) Other: (Epsom Salt, Gypsum, Baking Soda, Lactic acid, Calcium Chloride (dihydrate))
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  • Last Updated: 2021-03-27 19:17 UTC