WEYERMANN® Nr. 6 Bamberg Rogg ́t - Beer Recipe - Brewer's Friend

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WEYERMANN® Nr. 6 Bamberg Rogg ́t

394 calories 45.3 g 750 ml
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 93%
Calories: 394 calories (Per 750ml)
Carbs: 45.3 g (Per 750ml)
Created: Monday July 18th 2022
1.056
1.017
5.2%
17.7
16.0
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Barke Pilsner Malt5 lb Barke Pilsner Malt 37.03 1.75 56.8%
2.50 lb Weyermann - Pale Rye2.5 lb Pale Rye 37 3.2 28.4%
0.50 lb Weyermann - Beech Smoked Barley0.5 lb Beech Smoked Barley 35 2.7 5.7%
0.50 lb Weyermann - CaraRye0.5 lb CaraRye 33 75 5.7%
0.30 lb German - Chocolate Rye0.3 lb Chocolate Rye 31 240 3.4%
8.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Valley Hops - Perle0.6 oz Perle Hops Pellet 5.7 Boil 60 min 15.82 75%
0.20 oz Yakima Valley Hops - Perle0.2 oz Perle Hops Pellet 5.7 Boil 10 min 1.91 25%
0.80 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Spokane Water
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
4.4 gal Decoction 100 °F 113 °F 15 min
2 gal Decoction 113 °F 126 °F 20 min
2 gal Decoction 126 °F 154 °F 10 min
172 gal Vorlauf 154 °F 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.3 13.2  
Mash volume with grains 4 16  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 3.58 g | 14.3 qt) 3.05 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.35 25.4
Equipment Profile Used: System Default
"WEYERMANN® Nr. 6 Bamberg Rogg ́t" Roggenbier (German Rye Beer) beer recipe by BKL. All Grain, ABV 5.15%, IBU 17.73, SRM 16.04, Fermentables: (Barke Pilsner Malt, Pale Rye, Beech Smoked Barley, CaraRye, Chocolate Rye) Hops: (Perle)
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  • Last Updated: 2022-07-19 00:29 UTC