Roggenbier
Roggenbier (German Rye Beer)

 

Type: All Grain

 Date: 1/30/2008

Batch Size: 5.00 gal

 Brewer: Mike Young
Boil Size: 6.34 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.00 lb Rye Malt (4.7 SRM) Grain 50.00 %
3.50 lb Munich Malt (9.0 SRM) Grain 25.00 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 14.29 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.14 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.57 %
0.75 oz Sterling [5.30 %] (60 min) Hops 13.2 IBU
0.50 oz Saaz [3.20 %] (0 min) Hops -
1.50 tsp 5.2 Buffer (Mash 60.0 min) Misc
1 Pkgs Hefeweizen Ale-slurry (White Labs #WLP300) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.068 SG

 Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.69 % Actual Alcohol by Vol: 5.61 %
Bitterness: 12.6 IBU Calories: 260 cal/pint
Est Color: 19.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14.00 lb
Sparge Water: 3.37 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 19.60 qt of water at 164.7 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Stuck sparge because of the rye!!! Tried to use some rice hulls and stirr but it didn't do any good. Only ended up with about 5.5 gallons of starting wort.

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