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Nein Reinheitsgebot Roggen (Hop-Mod)

189 calories 20.1 g 12 oz
Beer Stats
Method: Extract
Style: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.191 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Falling Sky Fermentation Supply Shop - Eugene, OR
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created Sunday October 20th 2013
1.057
1.015
5.6%
17.9
19.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Dark6.6 lb Liquid Malt Extract - Dark 35 30 76.7%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 11.6%
7.60 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Munich Light1 lb Munich Light 37 6 11.6%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 60 min 9.76 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 25 min 4.75 33.3%
0.50 oz Mosaic0.5 oz Mosaic Hops Leaf/Whole 12.5 Aroma 10 min 2.21 16.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Leaf/Whole 12.5 Aroma 5 min 1.22 16.7%
3 oz / 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Description: The old Reinheitsbegot (German Beer Purity Law) forbids the use of rye in beer, to which we say, "NEIN!" This refreshing beer mixes the spiciness of rye with the delightful banana/clove flavors of a hefeweizen, perfect for a hot summer day of 500+ year old rule breaking

  • The recipe calls for "2 Cans Briess Rye Liquid Malt Extract" but it isn't available in the recipe tool.
    ** "Hop-Mod." I altered the recipe to make this a hoppy rye. The original called for 1oz Willamette for 60 mins and 1oz Saaz for 10 min.

    Basic Guidelines:
    Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-10-20 20:05 UTC
Other Brewers Who Brewed This Recipe:
jdarrohn
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