Germanic Roggenbier Beer Recipe | BIAB Roggenbier (German Rye Beer) | Brewer's Friend
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Germanic Roggenbier

182 calories 19 g 12 oz
Beer Stats
Method: BIAB
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.79 gallons
Post Boil Size: 5.04 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday November 16th 2020
1.055
1.014
5.5%
19.9
17.1
5.4
29.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Viking - Rye Malt7 lb Rye Malt 1.20 / lb
8.40
38 3.2 57.6%
1.50 lb Viking - Munich Dark Malt1.5 lb Munich Dark Malt 1.30 / lb
1.95
33 8.5 12.3%
1 lb Viking - Cookie Malt1 lb Cookie Malt 2.09 / lb
2.09
37 25.4 8.2%
1 lb Viking - Dextrine Malt1 lb Dextrine Malt 1.30 / lb
1.30
33 1.8 8.2%
0.50 lb Viking - Caramel 1500.5 lb Caramel 150 1.99 / lb
1.00
35 76.2 4.1%
0.15 lb Viking - Black Malt0.15 lb Black Malt 2.09 / lb
0.31
21 500 1.2%
1 lb Rice Hulls1 lb Rice Hulls 1.99 / lb
1.99
0 0 8.2%
12.15 lbs / 17.03
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Styrian Goldings1 oz Styrian Goldings Hops 1.75 / oz
1.75
Pellet 4.3 Boil 60 min 16.61 50%
1 oz Artisan - Styrian Goldings1 oz Styrian Goldings Hops 1.75 / oz
1.75
Pellet 4.3 Boil 5 min 3.31 50%
2 oz / 3.49
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Strike 152 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Wyeast - Beer Nutrient 2.33 / oz
0.98
Water Agt Mash 0 min.
0.50 each whirlfloc 0.30 / each
0.15
Water Agt Mash 0 min.
1 tsp Lactic acid 1.25 / oz
0.21
Water Agt Mash 0 min.
1.34
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
7.99 / each
7.99
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
7.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pearland texas
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Don’t go wild with the Hefe yeast temperature: you want about half the ester/phenol intensity you’re looking for in a Weizen and more clove than banana/bubblegum. Ferment on the cool side, about 63°F (17°C), and hold there for the first 4−5 days of fermentation before allowing it to free rise and complete fermentation.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2020-11-17 00:35 UTC
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