Roggenbier (64) - Beer Recipe - Brewer's Friend

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Roggenbier (64)

163 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Tuesday April 25th 2017
1.049
1.015
4.5%
17.6
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Rye4.5 lb Rye 38 3.5 49.7%
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 33.1%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 5.5%
1 oz German - De-Husked Caraf III1 oz De-Husked Caraf III 32 470 0.7%
1 lb German - Pilsner1 lb Pilsner 38 1.6 11%
9.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 15.69 80%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 2 Boil 15 min 1.95 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Speise       Amount: 2 Qts      
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Protein/B-glucan rest Infusion -- 110 °F 20 min
15 qt b-amylase rest Infusion -- 143 °F 60 min
20 qt A-amylase rest Infusion -- 158 °F 10 min
20 qt mash out Infusion -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.4 13.6  
Mash volume with grains 4.12 16.5  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.83 g | 23.3 qt) 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
"Roggenbier (64)" Roggenbier (German Rye Beer) beer recipe by Brewer #62905. All Grain, ABV 4.49%, IBU 17.64, SRM 11.33, Fermentables: (Rye, Munich Dark, Melanoidin, De-Husked Caraf III, Pilsner) Hops: (Hallertau Hersbrucker) Other: (Irish moss)
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  • Public: Yup, Shared
  • Last Updated: 2017-05-06 03:21 UTC