Roggenbier

Roggenbier
Roggenbier (German Rye Beer)

Type: All Grain

 Date: 5/10/2008

Batch Size: 5.00 gal

 Brewer:
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.1 %
5.00 lb Rye Malt (4.7 SRM) Grain 42.6 %
4.00 lb Munich Malt (9.0 SRM) Grain 34.0 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 17.0 %
0.25 lb Caramel Wheat Malt (46.0 SRM) Grain 2.1 %
0.25 lb Chocolate Rye Malt (250.0 SRM) Grain 2.1 %
1.00 oz Mt. Hood [6.00%] (60 min) Hops 21.1 IBU
0.25 oz Hallertauer [4.80%] (15 min) Hops 2.1 IBU
2.00 tbsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) [Starter 125 ml] Yeast-Wheat

Beer Profile

Est Original Gravity: 1.057 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.2 %
Bitterness: 23.2 IBU Calories: 231 cal/pint
Est Color: 14.5 SRM Color:

Color

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 11.75 lb
Sparge Water: 0.61 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

Name Description Step Temp Step Time
Protein Rest Add 10.58 qt of water at 132.1 F 122.0 F 30 min
Saccrification Add 9.40 qt of water at 197.3 F 154.0 F 30 min
Mash Out Add 8.23 qt of water at 205.6 F 168.0 F 10 min
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

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
All grain kit from Northern Brewer