Using 5lb Flaked Kernza from Liquid Poets meeting. It is said to have lower impact on extract and more on flavor. I've added it custom as 'Flaked Oats' and reduced the ppg to 23.
Some other info I've heard, kernza can impart a sort of 'spicy' flavor, similar to rye. So I thought use it to replace part of the rye malt in this recipe: https://beerandbrewing.com/jds-roggenbier-recipe/
Using Troubador's Serenade as the base malt.
Two packs of M76 since gravity might be a little above 1060.
Ferment at 51F for 3days, then raise to 63F, 1F per day
Around a week at 63F gets us 21days. Maybe wait another week before racking for lagering.
Last Updated and Sharing
116
Views
1
Brews
Public: Yup, Shared
Last Updated: 2025-01-11 16:04 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Paste the following into your website / publishing platform:
* The height/width of the iframe can be set as a percentage of the container
(width="95%"), or in pixels (width="500px").
Looks good at any width above 320px.
Updates to the recipe automatically flow through.
The recipe's view count is incremented when someone views the recipe at your site!
Embedded recipes appear with no ads.
NEW Water Requirements:
Kernza Roggenbier
Equipment Profile Used
System Default
Close
Print
Water Requirements:
Kernza Roggenbier
Close
Print
Recipe Cost
$ (USD)
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.
Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
Ok
Discussion about this recipe:
You must be logged in to add comments.
If you do not yet have an account, you may register here.
Recipe Tools ▼
Brew!
