Bier, Roggenbier - Beer Recipe - Brewer's Friend

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Bier, Roggenbier

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craig Harrison
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday December 24th 2024
1.064
1.015
6.4%
17.8
15.9
5.4
6.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Briess - Bonlander Munich Malt 10L3.5 lb Bonlander Munich Malt 10L $ 1.35 / lb
$ 4.73 		35.9 10 23.5%
6.25 lb Briess - Rye Malt6.25 lb Rye Malt 36.8 3.7 42%
3 lb Weyermann - Barke Pilsner Malt3 lb Barke Pilsner Malt 37.03 1.75 20.2%
1 lb Weyermann - Caramunich Type 31 lb Caramunich Type 3 $ 1.35 / lb
$ 1.35 		34 57 6.7%
2 oz Weyermann - Carafa Special Type II2 oz Carafa Special Type II 29.9 425 0.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.7%
14.87 lbs / $ 6.08
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 15.96 76.9%
0.30 oz Saaz0.3 oz Saaz Hops Pellet 3.5 Boil 15 min 1.85 23.1%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
10.89 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirfloc tablet Water Agt Boil 15 min.
1 tbsp Yeast Nutrient Other Mash 15 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Greenville,Mi, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 50 200 80 380
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.2 gal Strike 164 °F 152 °F 60 min
4.28 gal Sparge 168 °F 168 °F 15 min
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 5.58 22.3  
Mash volume with grains 6.77 27.1  
Grain absorption losses -1.86 -7.4  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 4.03 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.61 38.4
Equipment Profile Used: System Default
"Bier, Roggenbier" Roggenbier beer recipe by Craig Harrison. All Grain, ABV 6.43%, IBU 17.81, SRM 15.92, Fermentables: ( Bonlander Munich Malt 10L, Rye Malt, Barke Pilsner Malt, Caramunich Type 3, Carafa Special Type II, Rice Hulls) Hops: (Tettnanger, Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda, Lactic acid, Whirfloc tablet, Yeast Nutrient)
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  • Last Updated: 2025-02-02 17:05 UTC