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Ryes of Texas

169 calories
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Walter Hodges
Share: <EMBED>
1.051
1.014
4.86%
21.9
17.96
5.55
 
Fermenting Now

Target 68°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
5.5 lb Pilsner5.5 lb Pilsner 37 1.6 49.4%
1.83 lb Rye1.83 lb Rye 38 3.5 16.4%
1.83 lb Wheat Malt1.83 lb Wheat Malt 37 2 16.4%
1.13 lb CaraMunich II1.13 lb CaraMunich II 34 46 10.2%
0.32 lb Carafa II0.32 lb Carafa II 32 425 2.9%
0.52 lb Rice Hulls0.52 lb Rice Hulls 0 0 4.7%
11.13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.69 oz Tettnanger0.69 oz Tettnanger HopsPellet4.5Boil60 min11.73
0.46 oz Saaz0.46 oz Saaz HopsPellet3.5Boil60 min6.08
0.27 oz Hallertau Hersbrucker0.27 oz Hallertau Hersbrucker HopsPellet4Boil60 min4.08
 
Mash Guidelines
Amount Description Type Temp Time
15.4 qtrampTemperature95 F10 min
--Temperature122 F45 min
--Temperature147 F10 min
--Temperature156 F40 min
--Temperature167 F10 min
3 galSparge168 F20 min
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.3 gCalcium Chloride0.3 g Calcium ChlorideWater AgtMash1 hr.
0.4 gEpsom Salt0.4 g Epsom SaltWater AgtMash1 hr.
1.6 gGypsum1.6 g GypsumWater AgtMash1 hr.
0.2 gTable Salt0.2 g Table SaltWater AgtMash1 hr.
0.25 tspPhosphoric acid0.25 tsp Phosphoric acidWater AgtMash1 hr.
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 17 4 8 18 100
Mash Chemistry and Brewing Water Calculator
 
Notes
1.0L starter
This recipe is shared.
Recipe QR Code
View Count: 176
Brew Count: 1
Last Updated: 2019-01-19 20:17 UTC
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