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Roggenbier

Method: All Grain
Style: Roggenbier
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.54 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 83% (brew house)
Hop Utilization: 99%
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)

Created: Monday September 20th 2021

Original Gravity:

1.070

Final Gravity:

1.017

ABV (standard):

7.0%

IBU (tinseth):

10.4

SRM (morey):

17.3

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 lb	Weyermann - Barke Pilsner Malt2.5 lb Barke Pilsner Malt	37.03	1.75	19.4%
3 lb	Weyermann - Munich Type II (Dark)3 lb Munich Type II (Dark)	37	10	23.3%
6 lb	Weyermann - Rye Malt6 lb Rye Malt	36	3.7	46.7%
0.50 lb	Weyermann - CaraRed0.5 lb CaraRed	35	19.3	3.9%
6 oz	Weyermann - Carafa I6 oz Carafa I	32	340	2.9%
3.75 oz	Weyermann - Acidulated3.75 oz Acidulated	27	3.4	1.8%
0.25 lb	Weyermann - Carafoam0.25 lb Carafoam	34.5	2.2	1.9%
12.86 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Hallertau Mittelfruh0.8 oz Hallertau Mittelfruh Hops	Pellet	3	Boil	120 min	9.33	80%
0.20 oz	Hallertau Mittelfruh0.2 oz Hallertau Mittelfruh Hops	Pellet	3	Boil	15 min	1.06	20%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)		10.39	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25.72 qt	Mash in to kettle for acid rest	Strike	101.9 °F	99 °F	5 min
	Heat 2 degrees per minute to 117 degrees	Temperature	99 °F	117 °F	5 min
	Slowly raise to 122 degrees and rest for 15 minutes	Temperature	117 °F	122 °F	15 min
	Heat to 127 degrees over 10 minutes, then transfer to tun	Temperature	122 °F	127 °F	5 min
	Take large decoction and raise slowly to 145 - 149 degrees, rest for 5 to 10 minutes before heating to 158 to 162 for 10 to 15 minutes. Boil for 15 to 20 minutes and return to tun to raise temperature to 145 - 149 for 10 to 15 minutes.	Decoction	212 °F	145 °F	15 min
	Take large decoction and heat to 158 to 162 for 10 to 15 minutes. Boil for 15 to 20 minutes and return to tun to raise temperature to 158 to 162 for 10 to 15 minutes.	Decoction	212 °F	158 °F	15 min
	Return mash to kettle and heat to mashout of 168 degrees. Return mash to tun and rest for 10 minutes.	Temperature	158 °F	168 °F	10 min
4 gal	Batch sparge with water at 175 degrees.	Batch Sparge	175 °F	175 °F	10 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 70 °F

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5.8 oz Temp: 50 °F CO₂ Level: 3 Volumes

Target Water Profile

Munich (Dark)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	8	3	10	17	251
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

338

Views

Brews

Public: Yup, Shared
Last Updated: 2021-10-06 15:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Roggenbier

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