Roggenbier from BCS
Roggenbier (German Rye Beer)

 

Type: All Grain

Date: 8/23/2013

Batch Size: 6.00 gal

Brewer: Jomebrew
Boil Size: 8.94 gal Asst Brewer:
Boil Time: 90 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.25 lb Rye Malt (4.7 SRM) Grain 45.03 %
3.50 lb Munich Malt (9.0 SRM) Grain 25.22 %
3.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 21.61 %
1.00 lb Caramunich Malt (60.0 SRM) Grain 7.20 %
0.13 lb Carafa II (412.0 SRM) Grain 0.94 %
0.87 oz Tettnang [4.50 %] (60 min) Hops 11.4 IBU
0.30 oz Saaz [4.00 %] (15 min) Hops 1.7 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.053 SG

Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 5.27 % Actual Alcohol by Vol: 5.09 %
Bitterness: 13.9 IBU Calories: 268 cal/pint
Est Color: 15.4 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 13.88 lb
Sparge Water: 6.09 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 18.04 qt of water at 165.5 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: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes

1400 milled grains
started 5g water
activated activator pack

1419 added 18qt ~165F
added grains
mash temp 154

1534 vorlaus 8 quarts

1548 batch done
added 5.5g 180F water. Should ahev added over 6
~2.5G collected in kettle

1610 ~7g in kettle
12.4 brix

1625 boil started - 90 minutes
1.048 preboil / 12.4 nrix

1650 28 gr Tatteng
13 brix

1735 8.5gr Sazz - 2007 crop.
whirlflock 1/2 tab

18.30 done. cleaning uo
5g collected. added 2qt water
1.059 / 1.060 OG
14.7 brix

Chilled to 72
90 seconds O2
Pitched activator pack @ 72f

1854 all done
66F in fridge
Target 62f


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