Rongoteus - Beer Recipe - Brewer's Friend

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Rongoteus

209 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 75 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.17 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Nordic
Calories: 209 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
URL: https://www.brewingnordic.com/new-nordic-beer/brewing-with-rye/
Created: Saturday March 29th 2025
1.068
1.015
6.9%
19.6
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg German - Pilsner3.6 kg Pilsner 38 1.6 55.4%
1.60 kg German - Vienna1.6 kg Vienna 37 4 24.6%
0.90 kg German - Rye0.9 kg Rye 38 3.5 13.8%
0.30 kg German - CaraRye0.3 kg CaraRye 34 67 4.6%
0.10 kg German - Chocolate Rye0.1 kg Chocolate Rye 31 240 1.5%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 18.22 72.7%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.36 27.3%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Mash 5 min.
0.10 g Yeast Nutrient Other Mash 5 min.
 
Yeast
Kveik Yeastery - Stalljen Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
8 - 38 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 139.3 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 6 10 50 50 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Strike 18 °C 40 °C 30 min
7 L Strike 40 °C 65 °C 45 min
Strike 65 °C 75 °C 10 min
15 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 20.3
Mash volume with grains 24.6
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 15.3 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.8
Going into fermentor 20.8
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Recipe from Brewing Nordic

Mash at 35–40°C (95–104°F) for 30 minutes. Raise the mash to 65°C (148°F), and hold at this temperature for 45 minutes. If you can, raise the mash temperature above 70°C (158°F) and give it a short rest. Sparge with 75–78°C (167–172°F) water.

Boil the wort for 75 minutes and bittering hops for 60 minutes. Add the aroma hops five minutes before the end of the boil. Chill the wort to fermentation temperature and ferment warm until complete. Bottle or keg with moderate carbonation.

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  • Last Updated: 2025-03-29 15:26 UTC