Roggenbier
Roggenbier (German Rye Beer)

 

Type: All Grain

 Date: 3/6/2012

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: 76.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.50 lb Pale Malt - Rahr (4.0 SRM) Grain 52.38 %
3.25 lb Rye Malt (4.7 SRM) Grain 30.95 %
1.75 lb Wheat, Red (2.3 SRM) Grain 16.67 %
0.40 oz Magnum [10.00 %] (60 min) Hops 12.5 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 800 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.046 SG

 Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 4.51 % Actual Alcohol by Vol: 5.21 %
Bitterness: 12.5 IBU Calories: 200 cal/pint
Est Color: 5.6 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 10.50 lb
Sparge Water: 4.39 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, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.70 qt of water at 162.4 F 152.0 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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