Rye Beer
Roggenbier (German Rye Beer)

 

Type: All Grain

 Date: 8/19/2010

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 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
4.00 lb Pale Malt - Rahr (3.5 SRM) Grain 35.94 %
3.00 lb Rye Malt (4.7 SRM) Grain 26.95 %
3.00 lb White Wheat Malt (2.4 SRM) Grain 26.95 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.98 %
0.13 lb Carafa II (412.0 SRM) Grain 1.17 %
0.50 oz Magnum [10.80 %] (60 min) Hops 16.6 IBU
0.50 oz Saaz - U.S. [5.80 %] (15 min) Hops 4.4 IBU
0.25 oz Saaz - U.S. [5.80 %] (0 min) Hops -
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 800 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.048 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.75 % Actual Alcohol by Vol: 5.21 %
Bitterness: 21.0 IBU Calories: 210 cal/pint
Est Color: 13.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.13 lb
Sparge Water: 4.14 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 16.00 qt of water at 164.4 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: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes

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