2021 Roggenbier - Beer Recipe - Brewer's Friend

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2021 Roggenbier

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Rating:
4.00 (1 Review)

Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday February 23rd 2021
1.052
1.012
5.2%
20.0
14.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - Rye Malt2.5 kg Rye Malt 39.8 11.8 41.5%
1.50 kg Thomas Fawcett - Maris Otter Pale Ale Malt1.5 kg Maris Otter Pale Ale Malt 38 2.65 24.9%
0.75 kg Oat hulls0.75 kg Oat hulls 0 0 12.4%
0.50 kg Weyermann - Barke Munich Malt0.5 kg Barke Munich Malt 37 8 8.3%
0.50 kg Weyermann - Barke Pilsner Malt0.5 kg Barke Pilsner Malt 37.03 1.75 8.3%
0.25 kg Simpsons - Red Rye Crystal0.25 kg Red Rye Crystal - (late mash tun addition) 29.9 89.4 4.1%
0.03 kg Weyermann - Carafa Special Type II0.025 kg Carafa Special Type II - (late boil kettle addition) 29.9 425 0.4%
6.03 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 10.7 Boil 60 min 12.67 24.3%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.35 75.7%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
1.20 g Salt Water Agt Mash 1 hr.
1.26 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.56 bar       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Acid Rest (49C) Strike 49 °C 43 °C 15 min
8.3 L Sacc rest (boiling) Infusion 43 °C 66 °C 45 min
10 L Mash out (boiling) Infusion 66 °C 77 °C 15 min
6 L Sparge (77C) Sparge 77 °C 77 °C --
Starting Mash Thickness: 1.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.7 L/kg 10.2
Mash volume with grains 14.2
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 23.6 L) 25.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 21
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Carafa and Red Rye Crystal added after acid rest

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  • Last Updated: 2024-05-26 10:21 UTC