Roggenbier 22 - Beer Recipe - Brewer's Friend

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Roggenbier 22

8508 calories 720.9 g 20 qt
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 81%
Calories: 8508 calories (Per 20qt)
Carbs: 720.9 g (Per 20qt)
Created: Sunday September 4th 2022
1.049
1.008
5.3%
16.3
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Rye Malt5 lb Rye Malt 36.8 3.7 21.4%
5 lb Weyermann - Dark Wheat Malt5 lb Dark Wheat Malt 37 7 21.4%
5 lb Briess - Goldpils Vienna Malt5 lb Goldpils Vienna Malt 36.8 3.5 21.4%
4 lb Briess - Bonlander Munich Malt 10L4 lb Bonlander Munich Malt 10L 35.9 10 17.1%
2 lb Honey Malt2 lb Honey Malt 37 25 8.6%
1 lb German - CaraRye1 lb CaraRye - (late boil kettle addition) 34 67 4.3%
1 lb Weyermann - CaraWheat1 lb CaraWheat - (late boil kettle addition) 31 45 4.3%
0.25 lb Weyermann - Chocolate Rye0.25 lb Chocolate Rye - (late boil kettle addition) 29.9 240 1.1%
2 oz German - Carafa I2 oz Carafa I - (late boil kettle addition) 32 340 0.5%
23.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Spalter Select (Germany)3 oz Spalter Select (Germany) Hops Leaf/Whole 3.5 First Wort 0 min 16.29 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Rice hulls Other Sparge 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.3 29.2  
Mash volume with grains 9.17 36.7  
Grain absorption losses -2.92 -11.7  
Remaining sparge water volume (equipment estimates 8.48 g | 33.9 qt) 9.87 39.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.17 68.7
Equipment Profile Used: System Default
 
Notes

Split batch - 5 gal with weizen yeast and the other with lager yeast. This was going to be a traditional dunkelweizen without the rye, but decided to try something new.

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  • Last Updated: 2022-09-04 19:04 UTC