Wir trinkt Roggenbier - Beer Recipe - Brewer's Friend

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Wir trinkt Roggenbier

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Amateur Zymology
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Monday March 24th 2014
1.044
1.011
4.3%
16.7
13.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Canadian - Pale 2-Row6 lb Pale 2-Row 36 1.75 64.9%
2 lb American - Rye2 lb Rye 38 3.5 21.6%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 10.8%
0.25 lb German - De-Husked Caraf III0.25 lb De-Husked Caraf III 32 470 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 45 min 16.74 66.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 7 Aroma 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 220 g       CO2 Level: 4 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
3.47 gal Strike (154F) Temperature -- 165 °F 60 min
3.82 gal Sparge Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

WLP351 Bavarian Weizen Yeast - Produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves. Possible Source: Weihenstephan 175
Attenuation: 73-77%
Flocculation: Low
Optimum Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium

Alpha 4.4%. Tettnang is a true noble aroma variety with slightly spicy characteristics.

Alpha 7%. Hallertau is an aroma hop with a mild, pleasantly spicy aroma and flavor described simply as "noble" and characteristic of the great German lagers.

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  • Last Updated: 2015-04-07 20:59 UTC