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Shadowgang - Rye German Porter

200 calories
Method: BIAB
Style: Robust Porter
Boil Time: 120 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 4.5 gallons
Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 60% (brew house)
Source: beowulf6561
Calories: 200 calories (Per 12oz)
Share: <EMBED>
1.060
1.020
5.34%
32.72
40
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 lb German - Munich Dark2 lb Munich Dark 37 15.5 28.6%
2 lb German - Rye2 lb Rye 38 3.5 28.6%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 14.3%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 14.3%
1 lb Weyermann CaraRye1 lb Weyermann CaraRye 34 66 14.3%
7 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.125 oz Magnum0.125 oz Magnum Hops Pellet 15 Boil 60 min 16.54
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 13.22
0.375 oz Tettnanger0.375 oz Tettnanger Hops Pellet 4.5 Boil 5 min 2.97
 
Mash Guidelines
Amount Description Type Temp Time
8 qtBeta-glucan, strike temp 127.8. Assumes initial thickness of 1.15 qts/lb and grain/mash tun temp is 55* F.Infusion117 °F30 min
1.6 qtProtein rest, strike temp boilingInfusion131 °F15 min
4.7 qtSacc rest, strike temp boiling.Infusion155 °F30 min
4.2 qtDrain off the liquid from the mash and add the specified amount of water to the grains. Bring to a rolling boil and hold at boil for 30 min.Decoction155 °F30 min
4.2 qtAfter boiling thick part of mash, bring two parts of mash back together in a grain bag inside your mash tun and let rest (mashout).Infusion165 °F15 min
 
Other Ingredients
Amount Name Type Use Time
1 oz Caraway Seeds, Toasted Spice Boil 5 min.
 
Yeast
Amount:
1
Attenuation (avg):
67.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Batch Prime w/ Brown Sugar       Amount: 3 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile: Lovettsville Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Inspiration was to do something dark, in the vein of a Schwarzbier or a German Porter, but featuring rye.

German porter style description:
http://www.weyermann.de/downloads/pdf/German%20Porter_neu.pdf

Using a variation of Schmitz method (a single step decoction mash) for the decoction step in the mash schedule:
http://www.instructables.com/id/Easy-Decoction-Mashing-Schmitz-process/?ALLSTEPS

I added beta-glucan and protein rests because of the high percentage of rye being used.
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View Count: 2749
Brew Count: 0
Last Updated: 2015-02-24 03:08 UTC
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