Rockin' Roggenbier - Beer Recipe - Brewer's Friend

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Rockin' Roggenbier

236 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Basement Bottom Brewing/Jamil
Calories: 236 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Monday March 9th 2015
1.071
1.018
6.9%
17.3
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Munich Light3.5 lb Munich Light 37 6 23.5%
6.25 lb German - Rye6.25 lb Rye 38 3.5 42%
3 lb German - Pilsner3 lb Pilsner 38 1.6 20.2%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 6.7%
2 oz German - Carafa II2 oz Carafa II 32 425 0.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.7%
14.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4 Boil 60 min 15.27 76.9%
0.30 oz Saaz0.3 oz Saaz Hops Pellet 3.5 Boil 15 min 1.99 23.1%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5-3 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107 6 48 55 60 260
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 122 °F 35 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.58 22.3  
Mash volume with grains 6.77 27.1  
Grain absorption losses -1.86 -7.4  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 6.53 26.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 12.11 48.4
Equipment Profile Used: System Default
 
Notes

Decoction
Boil 12 qts. of thickest part of mash for 30 mins.
Add back to mash tun to raise temp. to 165 for 30 min.s
Sparge with 4 qts. water.

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  • Last Updated: 2015-09-13 12:46 UTC