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Bruised and Battered

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

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

15.6

SRM (morey):

18.9

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	BSG - Magnum (Pellet)	11.65	20%
1 oz	Yakima Valley Hops - Mt Hood (Pellet)	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	--

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

Last Updated and Sharing

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