Roggenbier Fresh Hops - Beer Recipe - Brewer's Friend

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Roggenbier Fresh Hops

175 calories 17.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 18.98 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Paul Heideman
No Chill: 20 minute extended hop boil time
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday September 20th 2020
1.053
1.013
5.2%
19.9
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Liquid Malt Extract - Light3000 g Liquid Malt Extract - Light 35 4 71.4%
1,000 g American - Rye1000 g Rye 38 3.5 23.8%
100 g American - Black Malt100 g Black Malt 28 500 2.4%
100 g American - Chocolate100 g Chocolate 29 350 2.4%
4,200 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Zenith (9 AA)25 g Zenith (9 AA) Hops Fresh 9 Boil 40 min 4.63 14.3%
25 g Zenith (9 AA)25 g Zenith (9 AA) Hops Fresh 9 Boil 30 min 4.41 14.3%
23 g Zenith (9 AA)23 g Zenith (9 AA) Hops Fresh 9 Boil 20 min 3.74 13.1%
20 g Galena (13 AA)20 g Galena (13 AA) Hops Fresh 13 Boil 10 min 4.11 11.4%
27 g Galena (13 AA)27 g Galena (13 AA) Hops Fresh 13 Whirlpool 10 min 1.46 15.4%
55 g Santiam (6.5 AA)55 g Santiam (6.5 AA) Hops Fresh 6.5 Whirlpool 10 min 1.49 31.4%
175 g / £ 0.00
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 155.1 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.6 L Temperature -- 65 °C 60 min
2 L Sparge 77 °C -- --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 24.2 L) 24.1
Mash volume with grains (equipment estimates 24.2 L) 24.9
Grain absorption losses (steeping) -1.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 25.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 19
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 1.4
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.5  
Equipment Profile Used: System Default
"Roggenbier Fresh Hops" Roggenbier (German Rye Beer) beer recipe by Paul Heideman. Partial Mash, ABV 5.23%, IBU 19.85, SRM 16.79, Fermentables: (Liquid Malt Extract - Light, Rye, Black Malt, Chocolate) Hops: (Zenith (9 AA), Galena (13 AA), Santiam (6.5 AA))
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  • Last Updated: 2020-10-24 21:03 UTC