Brewer's Friend

Print

Roggenbier

111 calories 11.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 111 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Thursday December 31st 2015
1.034
1.008
3.5%
26.2
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb German - Rye3.3 lb Rye 38 3.5 42.9%
1.10 lb German - Pilsner1.1 lb Pilsner 38 1.6 14.3%
1.10 lb German - Pale Ale1.1 lb Pale Ale 39 2.3 14.3%
0.55 lb American - Caramel / Crystal 80L0.55 lb Caramel / Crystal 80L 33 80 7.1%
0.55 lb Flaked Rice0.55 lb Flaked Rice 40 0.5 7.1%
0.55 lb German - Wheat Malt0.55 lb Wheat Malt 37 2 7.1%
0.55 lb Rice Hulls0.55 lb Rice Hulls 0 0 7.1%
7.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Domestic Hallertau0.55 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 18.52 33.3%
0.55 oz Domestic Hallertau0.55 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 6.71 33.3%
0.55 oz Hallertau Hersbrucker0.55 oz Hallertau Hersbrucker Hops Pellet 2.4 Boil 2 min 0.96 33.3%
1.65 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Infusion -- 127 °F 35 min
0.5 gal 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 2.89 11.6  
Mash volume with grains 3.5 14  
Grain absorption losses -0.96 -3.9  
Remaining sparge water volume (equipment estimates 2.64 g | 10.5 qt) 2.08 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.31 g | 17.2 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.96 19.9
Equipment Profile Used: System Default
 
Notes

Begin mash with 28 qt of water at 127 F. Conduct 35 min protein rest at 122 F. For a 30 min decoction, boil approx 12 qt of thickest mash. Add back into mash tun and raise temp to 165 F. Hold for 30 min saccharification rest at 165 F. Fly sparge 1 gal and collect approx 6 gal of wort.
Boil 60 min.
OG: 1.060, FG: 1.013
Primary fermentation 2 weeks at 68 F
Secondary 2 weeks at 68 F.

Last Updated and Sharing
 
656
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-12-31 19:53 UTC