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Kernza Roggenbier

Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Denney Liptak
Hop Utilization: 85%
Calories: 218 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)

Created: Friday January 10th 2025

Original Gravity:

1.066

Final Gravity:

1.014

ABV (standard):

6.8%

IBU (tinseth):

21.8

SRM (morey):

19.9

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 51°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Troubador Malting - Serenade7 lb Serenade	38	4.5	46.3%
2 lb	German - Rye2 lb Rye	38	3.5	13.2%
6 oz	Weyermann - Carafa I6 oz Carafa I	32	340	2.5%
6 oz	American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L	33	120	2.5%
6 oz	Belgian - CaraMunich6 oz CaraMunich	33	50	2.5%
5 lb	Kernza - US - Kernza - Flaked Oats5 lb US - Kernza - Flaked Oats	23	2.2	33.1%
15.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil at 203 °F	60 min	16.02	50%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil at 203 °F	10 min	5.81	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Styrian Goldings (Pellet)		21.83	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.67 gal		Strike	165 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 51 °F

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
2.60 g	Gypsum	Water Agt	Mash	1 hr.
2.50 g	Baking Soda	Water Agt	Mash	1 hr.
5.79 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Bavarian Lager M76

Amount:	2 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	45 - 57 °F	Starter:	No
Fermentation Temp:	51 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 504 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Using 5lb Flaked Kernza from Liquid Poets meeting. It is said to have lower impact on extract and more on flavor. I've added it custom as 'Flaked Oats' and reduced the ppg to 23.

Some other info I've heard, kernza can impart a sort of 'spicy' flavor, similar to rye. So I thought use it to replace part of the rye malt in this recipe:
https://beerandbrewing.com/jds-roggenbier-recipe/

Using Troubador's Serenade as the base malt.

Two packs of M76 since gravity might be a little above 1060.

Ferment at 51F for 3days, then raise to 63F, 1F per day
Around a week at 63F gets us 21days. Maybe wait another week before racking for lagering.

Last Updated and Sharing

320

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Brews

Public: Yup, Shared
Last Updated: 2025-01-11 16:04 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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Kernza Roggenbier

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