Barrel fermented roggenbier - Beer Recipe - Brewer's Friend

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Barrel fermented roggenbier

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 52 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Saturday December 5th 2020
1.063
1.016
6.1%
17.4
25.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.28 kg Crisp Malting - Vienna Malt2.28 kg Vienna Malt 36.8 3.3 10.4%
2.18 kg Crisp Malting - Rye Malt2.18 kg Rye Malt 39.8 11.8 10%
0.64 kg Crisp Malting - Torrified Wheat0.64 kg Torrified Wheat 36 2 2.9%
0.84 kg Crisp Malting - Amber0.84 kg Amber 33.1 27.5 3.8%
0.50 kg Crisp Malting - Chocolate Malt0.5 kg Chocolate Malt 32.66 450 2.3%
15.44 kg New Zealand - Rolled Oats15.44 kg Rolled Oats 12.4 1.4 70.6%
21.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Northern Brewer28 g Northern Brewer Hops Pellet 7.6 Boil 60 min 13.42 28.6%
28 g Crystal28 g Crystal Hops Pellet 3.7 Boil 20 min 3.96 28.6%
42 g Crystal42 g Crystal Hops Pellet 3.7 Boil 0 min 42.9%
98 g / $ 0.00
 
Yeast
Wyeast - German Wheat 3333
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 309 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 2 10 15 3 10.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41.7 L Strike 75 °C 67 °C 60 min
35 L Batch Sparge 75.6 °C 75.6 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.19 L. Suggest reducing initial water volume to 45.4 L and adding 0.79 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 69.14 L. Suggest reducing strike water volume to 30.96 L and adding 23.74 L sparge/top-off. 54.7
Strike water volume at mash thickness of 2.5 L/kg 54.7
Mash volume with grains 69.1
Grain absorption losses -21.9
Remaining sparge water volume (equipment estimates 14.3 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 52
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 40 L) 42
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 42 L) 40
Total: 74.8  
Equipment Profile Used: System Default
"Barrel fermented roggenbier" Roggenbier (German Rye Beer) beer recipe by Matt Merrick. All Grain, ABV 6.08%, IBU 17.38, SRM 25.72, Fermentables: (Vienna Malt, Rye Malt, Torrified Wheat, Amber, Chocolate Malt, Rolled Oats) Hops: (Northern Brewer, Crystal)
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  • Last Updated: 2020-12-20 00:08 UTC