Rogg'n Rye Ale - Beer Recipe - Brewer's Friend

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Rogg'n Rye Ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: Extract
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Bob Auger
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday December 4th 2015
1.053
1.012
5.3%
17.3
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb Dry Malt Extract - Light0.75 lb Dry Malt Extract - Light 42 4 7.7%
0.75 lb Brown Sugar0.75 lb Brown Sugar 45 15 7.7%
6.60 lb BSG - BSG - US - Liquid Malt Extract - Rye6.6 lb BSG - US - Liquid Malt Extract - Rye 35 9 67.9%
8.10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Rye1 lb Rye 38 3.5 10.3%
0.13 lb German - Chocolate Rye0.125 lb Chocolate Rye 31 240 1.3%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 5.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 8.41 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 5.53 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.31 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.64 g | 18.6 qt) 3.53 14.1  
Mash volume with grains (equipment estimates 4.64 g | 18.6 qt) 3.66 14.6  
Grain absorption losses (steeping) -0.2 -0.8  
Volume increase from sugar/extract (early additions) 0.67 2.7  
Pre boil volume (equipment estimates 5.11 g | 20.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 3.5 14  
Top off amount 2.5 10  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.03 24.1
Equipment Profile Used: System Default
"Rogg'n Rye Ale" Roggenbier (German Rye Beer) beer recipe by Bob Auger. Extract, ABV 5.32%, IBU 17.25, SRM 10.84, Fermentables: (Dry Malt Extract - Light, Brown Sugar, BSG - US - Liquid Malt Extract - Rye) Steeping Grains: (Rye, Chocolate Rye, CaraFoam) Hops: (Tettnanger, Hallertau Mittelfruh)
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  • Last Updated: 2020-11-29 13:49 UTC