Bruised and Battered - Beer Recipe - Brewer's Friend

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Bruised and Battered

168 calories 16.9 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: 6.75 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday April 6th 2023
1.051
1.012
5.2%
15.6
18.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Rye Malt6 lb Rye Malt 36.8 3.7 51.1%
4 lb Dingemans - Pale Ale 4 lb Pale Ale 37.72 3.9 34%
0.50 lb Weyermann - Chocolate Rye0.5 lb Chocolate Rye 29.9 240 4.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.3%
0.50 lb Weyermann - CaraRye0.5 lb CaraRye 33 75 4.3%
0.25 lb United Kingdom - Brown0.25 lb Brown 32 65 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz BSG - Magnum0.25 oz Magnum Hops Pellet 12.8 Boil 60 min 11.65 20%
1 oz Yakima Valley Hops - Mt Hood1 oz Mt Hood Hops Pellet 5.5 Boil 5 min 3.99 80%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Whirlpool 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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Woodinville Water District
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 8.9 37 2 35.1 119.4
Mash pH is actually 5.55, baking soda added at flame-out to bump pH up a little in expectation that the Hefe yeast will drop it about 1pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Ferulic Acid rest Strike 120 °F 115 °F 20 min
Pull/boil/re-add 1 gallon of boiling water to bring up to protein rest Temperature 115 °F 130 °F 20 min
Pull/boil/re-add another 1.5 gallons of boiling water to get to Sacch rest, some further heating possibly required Temperature 130 °F 150 °F 15 min
Mash out Temperature 150 °F 170 °F 15 min
2 gal Drain wort from mash, then batch sparge while bringing to boil Batch Sparge 170 °F 170 °F 15 min
Temperature 170 °F 212 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.88 23.5  
Mash volume with grains 6.82 27.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 2.89 g | 11.6 qt) 2.59 10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

Esters were pretty low even with no starter, open ferment, and an extra dose of O2 24h into the ferment... probably ferment warmer next time

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  • Last Updated: 2023-07-19 23:36 UTC