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Ryes of Texas

169 calories 18 carbs
Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Walter Hodges
Calories: 169 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Thursday December 13th 2018
1.051
1.014
4.86%
21.9
17.96
5.55
 
Fermenting Now

Target 68°F
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Fermentables
Amount Fermentable PPG °L Bill %
5.5 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 49.4%
1.83 lb German - Rye1.83 lb Rye 38 3.5 16.4%
1.83 lb German - Wheat Malt1.83 lb Wheat Malt 37 2 16.4%
1.13 lb German - CaraMunich II1.13 lb CaraMunich II 34 46 10.2%
0.32 lb German - 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 Bill %
0.69 oz Tettnanger0.69 oz Tettnanger Hops Pellet 4.5 Boil 60 min 11.73 48.6%
0.46 oz Saaz0.46 oz Saaz Hops Pellet 3.5 Boil 60 min 6.08 32.4%
0.27 oz Hallertau Hersbrucker0.27 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 4.08 19%
 
Mash Guidelines
Amount Description Type Temp Time
15.4 qt ramp Temperature 95 °F 10 min
gal Temperature 122 °F 45 min
gal Temperature 147 °F 10 min
gal Temperature 156 °F 40 min
gal Temperature 167 °F 10 min
3 gal Sparge 168 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.3 g Calcium Chloride Water Agt Mash 1 hr.
0.4 g Epsom Salt Water Agt Mash 1 hr.
1.6 g Gypsum Water Agt Mash 1 hr.
0.2 g Table Salt Water Agt Mash 1 hr.
0.25 tsp Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
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

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-01-19 20:17 UTC
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