Roggenbier - Beer Recipe - Brewer's Friend

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Roggenbier

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 15 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.47 liters
Post Boil Size: 22.25 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Monday August 28th 2023
1.052
1.012
5.3%
11.9
17.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
700 g Viking - Pilsner Malt700 g Pilsner Malt 37 1.9 14%
200 g Viking - Caramel 600 (225L)200 g Caramel 600 (225L) 35 225 4%
1,000 g Viking - Wheat Malt1000 g Wheat Malt 38 2.5 20%
2,750 g Viking - Rye Malt2750 g Rye Malt 38 3.2 55%
200 g Weyermann - Caramunich Type 1200 g Caramunich Type 1 33.5 35 4%
150 g Viking - Caramel 300150 g Caramel 300 35 152.4 3%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 15 min 6.33 37.5%
50 g Barth-Haas - Kazbek50 g Kazbek Hops Pellet 6.5 Hop Stand at 90 °C 15 min 5.57 62.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6.44 ml Lactic acid Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
500 g Rice hulls Other Mash --
5 g Irish Moss Fining Boil 15 min.
5 g Yeast Nutrient Other Whirlpool 10 min.
30 g Oak Chips Flavor Secondary 7 days
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 146.3 g       Temp: 18 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 40 °C 68 °C 60 min
7 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 10.5 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 23.5
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.3 L) 22.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Put kazbek hops after flame out into the wort and let it be there for 15 mins with closed lid. After 15 mins, start cooling.

Ferment at 18°C for 72 hours and then increase the temperature by about one degree per day until you reach 22°C.

After 3 days of fermentation, place the oak chips onto an oven for 10 mins @180°C to sanitize it. After cooldown add it to the beer for 7 days.

After fermentation is complete, cold crash the beer (2 days @1-2°C).


https://www.hopline.hu/viking-pilsner-malata
https://www.hopline.hu/viking-caramel-600-malata-681
https://www.hopline.hu/viking-buzamalata
https://www.hopline.hu/viking-rozs-malata-666
https://www.hopline.hu/weyermann-caramunich-i-malata-727
https://www.hopline.hu/viking-caramel-300-malata-679
https://www.hopline.hu/lalbrew-munich-classic-eleszto-700
https://www.hopline.hu/kazbek-komlo-50g-788
https://www.hopline.hu/saaz-komlo-30g-875

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  • Last Updated: 2023-09-07 13:13 UTC