Roggenbier - Beer Recipe - Brewer's Friend

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Roggenbier

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.54 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 83% (brew house)
Hop Utilization: 99%
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Monday September 20th 2021
1.070
1.017
7.0%
10.4
17.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Weyermann - Barke Pilsner Malt2.5 lb Barke Pilsner Malt 37.03 1.75 19.4%
3 lb Weyermann - Munich Type II (Dark)3 lb Munich Type II (Dark) 37 10 23.3%
6 lb Weyermann - Rye Malt6 lb Rye Malt 36 3.7 46.7%
0.50 lb Weyermann - CaraRed0.5 lb CaraRed 35 19.3 3.9%
6 oz Weyermann - Carafa I6 oz Carafa I 32 340 2.9%
3.75 oz Weyermann - Acidulated3.75 oz Acidulated 27 3.4 1.8%
0.25 lb Weyermann - Carafoam0.25 lb Carafoam 34.5 2.2 1.9%
12.86 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Hallertau Mittelfruh0.8 oz Hallertau Mittelfruh Hops Pellet 3 Boil 120 min 9.33 80%
0.20 oz Hallertau Mittelfruh0.2 oz Hallertau Mittelfruh Hops Pellet 3 Boil 15 min 1.06 20%
1 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 50 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (Dark)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 8 3 10 17 251
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.72 qt Mash in to kettle for acid rest Strike 101.9 °F 99 °F 5 min
Heat 2 degrees per minute to 117 degrees Temperature 99 °F 117 °F 5 min
Slowly raise to 122 degrees and rest for 15 minutes Temperature 117 °F 122 °F 15 min
Heat to 127 degrees over 10 minutes, then transfer to tun Temperature 122 °F 127 °F 5 min
Take large decoction and raise slowly to 145 - 149 degrees, rest for 5 to 10 minutes before heating to 158 to 162 for 10 to 15 minutes. Boil for 15 to 20 minutes and return to tun to raise temperature to 145 - 149 for 10 to 15 minutes. Decoction 212 °F 145 °F 15 min
Take large decoction and heat to 158 to 162 for 10 to 15 minutes. Boil for 15 to 20 minutes and return to tun to raise temperature to 158 to 162 for 10 to 15 minutes. Decoction 212 °F 158 °F 15 min
Return mash to kettle and heat to mashout of 168 degrees. Return mash to tun and rest for 10 minutes. Temperature 158 °F 168 °F 10 min
4 gal Batch sparge with water at 175 degrees. Batch Sparge 175 °F 175 °F 10 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.43 25.7  
Mash volume with grains 7.46 29.8  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume 3.97 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.54 34.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.54 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.54 g | 22.2 qt) 5.5 22  
Total: 10.4 41.6
Equipment Profile Used: System Default
"Roggenbier" Roggenbier beer recipe by Brewer #255137. All Grain, ABV 6.98%, IBU 10.39, SRM 17.25, Fermentables: (Barke Pilsner Malt, Munich Type II (Dark), Rye Malt, CaraRed, Carafa I, Acidulated, Carafoam) Hops: (Hallertau Mittelfruh)
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  • Last Updated: 2021-10-06 15:24 UTC