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roggenbier

205 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: wilkin
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday February 25th 2019
1.062
1.014
6.3%
24.3
35.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Rye11 lb Rye 38 3.5 40.7%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 14.8%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 14.8%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 3.7%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 3.7%
1 lb American - Wheat1 lb Wheat 38 1.8 3.7%
0.50 lb Belgian - Roasted Barley0.5 lb Roasted Barley 30 575 1.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 1.9%
1 lb American - Vienna1 lb Vienna 35 4 3.7%
2 lb Briess - Caramel Malt - 40L2 lb Caramel Malt - 40L 35.4 40 7.4%
1 lb Viking - Roasted Rye1 lb Roasted Rye 36 500 3.7%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Magnum1 oz German Magnum Hops Leaf/Whole 13.5 Boil 60 min 19.36 33.3%
2 oz BSG - Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 4.98 66.7%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
decoct to 170 for sparge Infusion 150 °F 150 °F 60 min
Decoction 150 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.61 gal (54.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.61 gal (6.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 7.11 g | 28.5 qt) 9.5 38  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.61 g | 54.5 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 12 g | 48 qt) 13 52  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13 g | 52 qt) 12 48  
Total: 19.63 78.5
Equipment Profile Used: System Default
 
Notes

ferment at 63 degrees both fermenters and dry hop for 3 days

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  • Last Updated: 2021-10-09 21:56 UTC