Ryan's Roggenbier - Beer Recipe - Brewer's Friend

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Ryan's Roggenbier

183 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday February 21st 2015
1.055
1.017
5.1%
16.2
17.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Rye6 lb Rye 38 3.5 52.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.7%
1 lb German - Melanoidin1 lb Melanoidin 37 25 8.7%
3.25 lb German - Munich Dark3.25 lb Munich Dark 37 15.5 28.3%
0.25 lb German - De-Husked Caraf I0.25 lb De-Husked Caraf I 32 340 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 60 min 14.43 80%
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 15 min 1.79 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
League City, TX
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 32 38 53 77
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 105 °F 20 min
3.75 gal Infusion -- 123 °F 25 min
6 gal Infusion -- 153 °F 60 min
2.5 gal Sparge -- 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.23 g | 32.9 qt) 8.19 32.8  
Mash volume with grains (equipment estimates 9.15 g | 36.6 qt) 9.11 36.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Use 1 or 2 packets T-58 yeast, or German weizen yeast as available. Adding rice hulls to reduce water retention and make draining more efficient.

Mash schedule:
-Start with 3 gal at 112 deg yields 105 deg first rest
-Add 0.75 gal boiling water to yield 3.75 gal at 123 deg second rest
-Add 2.25 gal boiling water to yield 6 gal total for 153 deg sacc rest.
-Warm during sacc rest as needed to maintain temp
-Dunk sparge using 2.5 gal water at 173 deg

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  • Last Updated: 2015-02-23 00:57 UTC