Roggenbier - Beer Recipe - Brewer's Friend

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Roggenbier

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Hunter F
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday January 6th 2021
1.051
1.011
5.1%
15.6
15.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Rye Malt5 lb Rye Malt 36.8 3.7 50%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 20%
2 lb Muntons - Maris Otter2 lb Maris Otter 38 2.3 20%
6 oz Crisp Malting - Pale Chocolate6 oz Pale Chocolate 32.7 220 3.8%
5 oz The Swaen - Goldswaen Classic5 oz Goldswaen Classic 38 45 3.1%
5 oz Briess - Caramel Malt - 120L5 oz Caramel Malt - 120L 34.5 120 3.1%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 9.79 25%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 5.85 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 75 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 75 min.
1.50 g Gypsum Water Agt Mash 75 min.
1 ml Lactic acid Water Agt Mash 75 min.
1 each Whirlfloc Fining Boil 10 min.
6 tsp Yeast Nutrient Other Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
10 ml Biofine Clear Fining Secondary 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 0 0 61 30 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Protein rest Infusion 134 °F 131 °F 10 min
Infusion 131 °F 145 °F 25 min
Infusion 145 °F 160 °F 25 min
Mash out Infusion 160 °F 168 °F 15 min
3.2 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.36 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 3.4 13.6  
Mash volume with grains 4.2 16.8  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

3L starter with 1 pack of yeast. Ferment at 52F for 4 days, 56F for 4 days then raise to 68F to finish fermentation.

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  • Last Updated: 2021-02-05 01:21 UTC