2018 07 04 - Roggenbier - Beer Recipe - Brewer's Friend

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2018 07 04 - Roggenbier

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 85% (brew house)
Source: https://byo.com/article/roggenbier-style-of-the-mo
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Tuesday July 3rd 2018
1.043
1.010
4.3%
12.2
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Rye5 lb Rye 38 3.5 54.4%
1.28 lb German - Pilsner1.28 lb Pilsner 38 1.6 13.9%
1 lb Rice Hulls1 lb Rice Hulls 0 0 10.9%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 3.4%
4.90 oz United Kingdom - Crystal 45L4.9 oz Crystal 45L 34 45 3.3%
1.29 lb Briess Carapils Copper malt1.29 lb Briess Carapils Copper malt 34 30 14%
9.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Perle0.3 oz Perle Hops Pellet 8.2 Boil 60 min 9.16 50%
0.30 oz Perle0.3 oz Perle Hops Pellet 8.2 Whirlpool 0 min 3.07 50%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp yeast nutrient Other Other 10 min.
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1,500 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 10 36 192 16 130
added 5g CaCl2 per gal
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 qt glucanase Temperature -- 109 °F 50 min
4 qt protein rest Temperature -- 122 °F 30 min
5 qt saccharification Infusion -- 150 °F 60 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 3.45 13.8  
Mash volume with grains 4.18 16.7  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 6.23 g | 24.9 qt) 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.27 g | 33.1 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6.01 24  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 6 24  
Total: 9.4 37.6
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/roggenbier-style-of-the-month/

added only rye and 0.5 lbs rice hulls - was like thick oatmeal
after 122°F had added 7.5 qts water

added 5 qts boiling water to get to 150°F
after 150°F had added 12.5 qts water

mashout added 12 qts boiling water - temp only got to 164°F

chill 1350 - 1440

aerated from 1515 to 1545

OG 1.043 10.1°P pH 5.2 @ 18.5°C

7/12/2018 - 1.007 4.9°P pH 3.9 @19.5°F; raised temp to 64°F
7/26/2018 - transferred to 2°
8/4/2018 - added 128 g corn sugar and bottled

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  • Last Updated: 2018-08-11 17:29 UTC