Kernza Roggenbier - Beer Recipe - Brewer's Friend

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Kernza Roggenbier

218 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Denney Liptak
Hop Utilization: 85%
Calories: 218 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Friday January 10th 2025
1.066
1.014
6.8%
21.8
19.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Troubador Malting - Serenade7 lb Serenade 38 4.5 46.3%
2 lb German - Rye2 lb Rye 38 3.5 13.2%
6 oz Weyermann - Carafa I6 oz Carafa I 32 340 2.5%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 2.5%
6 oz Belgian - CaraMunich6 oz CaraMunich 33 50 2.5%
5 lb Kernza - US - Kernza - Flaked Oats5 lb US - Kernza - Flaked Oats 23 2.2 33.1%
15.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil at 203 °F 60 min 16.02 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil at 203 °F 10 min 5.81 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.60 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
5.79 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
45 - 57 °F
Starter:
No
Fermentation Temp:
51 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 504 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.67 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 51 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.67 22.7  
Mash volume with grains 6.88 27.5  
Grain absorption losses -1.89 -7.6  
Remaining sparge water volume 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Using 5lb Flaked Kernza from Liquid Poets meeting. It is said to have lower impact on extract and more on flavor. I've added it custom as 'Flaked Oats' and reduced the ppg to 23.

Some other info I've heard, kernza can impart a sort of 'spicy' flavor, similar to rye. So I thought use it to replace part of the rye malt in this recipe:
https://beerandbrewing.com/jds-roggenbier-recipe/

Using Troubador's Serenade as the base malt.

Two packs of M76 since gravity might be a little above 1060.

Ferment at 51F for 3days, then raise to 63F, 1F per day
Around a week at 63F gets us 21days. Maybe wait another week before racking for lagering.

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  • Last Updated: 2025-01-11 16:04 UTC