Breakdown - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Breakdown

185 calories 19.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jay Thomas
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday July 6th 2016
1.056
1.014
5.5%
26.8
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Rye5.5 lb Rye 38 3.5 50%
4 lb German - Vienna4 lb Vienna 37 4 36.4%
0.75 lb German - CaraMunich I0.75 lb CaraMunich I 34 39 6.8%
0.50 lb German - Red X0.5 lb Red X 36 12 4.5%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Leaf/Whole 4.5 Boil 60 min 23.02 75%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Leaf/Whole 4.5 Boil 15 min 3.81 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - German Wheat 3333
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle condition       Amount: 1 cup dextrose      
 
Target Water Profile
Eldorado Springs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 3 6 0 20 107
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Dough in @98 degrees Infusion -- 95 °F 20 min
8 qt Add about 8 qts. decocted wort Decoction -- 122 °F 30 min
12 qt Add around 12 qts. decocted wort Decoction -- 150 °F 45 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.5 22  
Mash volume with grains 6.38 25.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.2 g | 12.8 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
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: 9.13 36.5
Equipment Profile Used: System Default
"Breakdown" Roggenbier beer recipe by Jay Thomas. All Grain, ABV 5.5%, IBU 26.83, SRM 14.77, Fermentables: (Rye, Vienna, CaraMunich I, Red X, Carafa I) Hops: (Domestic Hallertau) Other: (Irish Moss)
Last Updated and Sharing
 
1,832
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-07-09 21:19 UTC