Bruised and Battered Beer Recipe | All Grain Roggenbier | Brewer's Friend
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Bruised and Battered

168 calories 16.9 g 12 oz
Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday April 6th 2023
1.051
1.012
5.2%
15.6
18.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Rye Malt6 lb Rye Malt 36.8 3.7 51.1%
4 lb Dingemans - Pale Ale 4 lb Pale Ale 37.72 3.9 34%
0.50 lb Weyermann - Chocolate Rye0.5 lb Chocolate Rye 29.9 240 4.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.3%
0.50 lb Weyermann - CaraRye0.5 lb CaraRye 33 75 4.3%
0.25 lb United Kingdom - Brown0.25 lb Brown 32 65 2.1%
11.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz BSG - Magnum0.25 oz Magnum Hops Pellet 12.8 Boil 60 min 11.65 20%
1 oz Yakima Valley Hops - Mt Hood1 oz Mt Hood Hops Pellet 5.5 Boil 5 min 3.99 80%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Ferulic Acid rest Strike 120 °F 115 °F 20 min
Pull/boil/re-add 1 gallon of boiling water to bring up to protein rest Temperature 115 °F 130 °F 20 min
Pull/boil/re-add another 1.5 gallons of boiling water to get to Sacch rest, some further heating possibly required Temperature 130 °F 150 °F 15 min
Mash out Temperature 150 °F 170 °F 15 min
2 gal Drain wort from mash, then batch sparge while bringing to boil Batch Sparge 170 °F 170 °F 15 min
Temperature 170 °F 212 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Whirlpool 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Woodinville Water District
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 8.9 37 2 35.1 119.4
Mash pH is actually 5.55, baking soda added at flame-out to bump pH up a little in expectation that the Hefe yeast will drop it about 1pH.
Mash Chemistry and Brewing Water Calculator
 
Notes

Esters were pretty low even with no starter, open ferment, and an extra dose of O2 24h into the ferment... probably ferment warmer next time

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  • Public: Yup, Shared
  • Last Updated: 2023-07-19 23:36 UTC
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