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Rogge(Rye) 25.2

181 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 55% (brew house)
Source: BelgianFenceOrchardandBrewing
Hop Utilization: 97%
Calories: 181 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Thursday July 10th 2025
1.056
1.005
6.7%
35.6
7.1
5.3
42.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 lb Dingemans - Belgian Pilsner Malt5.4 lb Belgian Pilsner Malt $ 2.40 / lb
$ 12.96 		37 1.6 37.4%
5.50 lb Weyermann - Pale Rye5.5 lb Pale Rye $ 2.00 / lb
$ 11.00 		37 3.2 38.1%
1.30 lb Dingemans - Munich MD1.3 lb Munich MD $ 2.45 / lb
$ 3.19 		36.5 6.3 9%
11 oz Dingemans - Biscuit11 oz Biscuit $ 2.65 / lb
$ 1.82 		34.5 22 4.8%
9 oz German - Acidulated Malt9 oz German - Acidulated Malt $ 2.75 / lb
$ 1.55 		27 3.4 3.9%
16 oz Briess - DME Pilsen Light16 oz DME Pilsen Light - (late boil kettle addition) 43 2 6.9%
14.45 lbs / $ 30.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 1.49 / oz
$ 0.75 		Pellet 6.6 Boil 60 min 11.89 13%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops $ 1.50 / oz
$ 0.75 		Pellet 9.3 Boil 30 min 12.87 13%
2.85 oz Lemondrop2.85 oz Lemondrop Hops $ 1.50 / oz
$ 4.28 		Pellet 5.3 Boil 5 min 10.85 74%
3.85 oz / $ 5.77
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.29 / each
$ 0.29 		Water Agt Mash 0 min.
2 tsp Gypsum Water Agt Mash 1 hr.
0.07 ml Phosphoric acid Water Agt Sparge 1 hr.
$ 0.29
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
$ 5.99 / each
$ 5.99
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 5.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Brent’s
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 122 °F 30 min
Infusion 122 °F 152 °F 45 min
5.23 gal Strike 162 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 71 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.04 20.2  
Mash volume with grains 6.12 24.5  
Grain absorption losses -1.68 -6.7  
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
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: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

Beta Glucan rest, Rye grain only. 30 min. @122F.
Raise mash temp to 152F by adding 8 cups boiling mash to mash kettle. Hold for 45 min. Ending mash temp 151F.

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  • Last Updated: 2026-02-27 03:30 UTC
  • Snapshot Created: 2025-07-10 18:34 UTC
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