Roggenbier - Beer Recipe - Brewer's Friend

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Roggenbier

199 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Roggenbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://beerandbrewing.com/amp/make-your-best-rogg
Rating:
4.00 (1 Review)

Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Thursday August 30th 2018
1.060
1.015
5.9%
21.7
21.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Rye7 lb Rye 38 3.5 46.3%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 19.8%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 19.8%
0.38 lb German - CaraMunich I0.375 lb CaraMunich I 34 39 2.5%
0.38 lb German - Carafa I0.375 lb Carafa I 32 340 2.5%
0.38 lb American - Caramel / Crystal 120L0.375 lb Caramel / Crystal 120L 33 120 2.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.6%
15.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 15.89 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 5.76 50%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Ferulic Acid/Protein Rest combo Infusion -- 113 °F 10 min
1 gal Temperature -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.72 g | 38.9 qt) 8.14 32.6  
Mash volume with grains (equipment estimates 10.93 g | 43.7 qt) 9.35 37.4  
Grain absorption losses -1.89 -7.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

Following the recipe mostly.

Swapping Stefon Imperial for WLP300.
Adding Ferulic Acid Rest to enhance clove character.

Hops subs (if needed)

Last Updated and Sharing
 
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  • Last Updated: 2018-09-02 19:20 UTC