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Roggenbier

Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Hunter F
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Wednesday January 6th 2021

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

15.6

SRM (morey):

15.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Briess - Rye Malt5 lb Rye Malt	36.8	3.7	50%
2 lb	Weyermann - Munich Type I2 lb Munich Type I	38	6	20%
2 lb	Muntons - Maris Otter2 lb Maris Otter	38	2.3	20%
6 oz	Crisp Malting - Pale Chocolate6 oz Pale Chocolate	32.7	220	3.8%
5 oz	The Swaen - Goldswaen Classic5 oz Goldswaen Classic	38	45	3.1%
5 oz	Briess - Caramel Malt - 120L5 oz Caramel Malt - 120L	34.5	120	3.1%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	9.79	25%
1.50 oz	Styrian Goldings1.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	5 min	5.85	75%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Styrian Goldings (Pellet)		15.64	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.3 gal	Protein rest	Infusion	134 °F	131 °F	10 min
		Infusion	131 °F	145 °F	25 min
		Infusion	145 °F	160 °F	25 min
	Mash out	Infusion	160 °F	168 °F	15 min
3.2 gal		Sparge	168 °F	168 °F	30 min
Starting Mash Thickness: 1.36 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablets	Water Agt	Mash	75 min.
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	75 min.
1.50 g	Gypsum	Water Agt	Mash	75 min.
1 ml	Lactic acid	Water Agt	Mash	75 min.
1 each	Whirlfloc	Fining	Boil	10 min.
6 tsp	Yeast Nutrient	Other	Boil	10 min.
10 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.
10 ml	Biofine Clear	Fining	Secondary	0 min.

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (custom):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 460 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.25 psi Temp: 38 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
51	0	0	61	30	0
Mash Chemistry and Brewing Water Calculator

Notes

3L starter with 1 pack of yeast. Ferment at 52F for 4 days, 56F for 4 days then raise to 68F to finish fermentation.

Last Updated and Sharing

486

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Brews

Public: Yup, Shared
Last Updated: 2021-02-05 01:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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