Doug's Rogue N' Bier - Beer Recipe - Brewer's Friend

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Doug's Rogue N' Bier

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Doug Brews
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday July 9th 2019
1.049
1.012
4.8%
14.3
6.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 oz United Kingdom - Crystal Rye4 oz Crystal Rye 33 90 1.5%
16 lb Mecca Grade - Rimrock Vienna Style Rye16 lb Rimrock Vienna Style Rye 36 4.8 98.5%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz German Herkules0.5 oz German Herkules Hops Pellet 15.5 Boil 60 min 13.07 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.26 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
5.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
3 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 690 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 153 °F 60 min
5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.82 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.56 gal (54.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.56 gal (6.23 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.82 qt/lb 0.11 0.5  
Mash volume with grains 0.13 0.5  
Grain absorption losses -0.03 -0.1  
Remaining sparge water volume (equipment estimates 12.38 g | 49.5 qt) 13.83 55.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.34 5.4  
Pre boil volume (equipment estimates 13.56 g | 54.2 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 12 g | 48 qt) 13.3 53.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.3 g | 53.2 qt) 12 48  
Total: 13.94 55.8
Equipment Profile Used: System Default
"Doug's Rogue N' Bier" Roggenbier (German Rye Beer) beer recipe by Doug Brews. All Grain, ABV 4.75%, IBU 14.33, SRM 6.36, Fermentables: (Crystal Rye, Rimrock Vienna Style Rye) Hops: (German Herkules, Hallertau Mittelfruh) Other: (Beer Nutrient, 5.2 pH Stabilizer, Whirlfloc, Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2020-02-02 16:19 UTC