Roggenbier - Beer Recipe - Brewer's Friend

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Roggenbier

192 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Roggenbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Saturday January 29th 2022
1.059
1.009
6.7%
22.5
15.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Rye Malt7 lb Rye Malt 36.8 3.7 48.3%
3 lb American - Pilsner3 lb Pilsner 37 1.8 20.7%
3 lb Briess - Bonlander Munich3 lb Bonlander Munich 36 10 20.7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Northern Brewer - US Goldings0.9 oz US Goldings Hops Pellet 5.7 Boil 60 min 15.63 47.4%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 4.2 Boil 30 min 3.93 21.1%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 3.2 Boil 15 min 2.9 31.6%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Single infusion with room to add boiling water for temp increase Infusion 170 °F 154 °F 60 min
2 gal Rinse water Sparge 175 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.63 g | 38.5 qt) 9.56 38.3  
Mash volume with grains (equipment estimates 10.79 g | 43.2 qt) 10.72 42.9  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

Strike water ~170°F, dough-in temp 157°F, pH - 5.8
15 mins. mash, temp 154°F, pH - 5.4
30 mins. mash, temp 151°F, pH - 5.4

Volume to fermentor - 5.5 gallons
Pitched yeast @ 68°F, OG = 1.056

Active fermentation began 6 hours after pitch
Day 1 - Day 8: High to steady activity in the fermenter, maintained a steady temperature of 61-64°F
Day 9: Placed into the basement, ambient temp 54°F
Day 10: Cooled to 54°F, no signs of O2 introduction through airlock
Day 11-14: Rested in basement at 54°F
Day 15, Keg Day: Final Gravity = 1.007, ~ABV 6.3%

Green beer taste: Dry, clove phenol forward, slight earthy flavor

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  • Last Updated: 2022-02-27 18:54 UTC