Roggen-Roggen

All Grain Recipe

Submitted By: vabrewer0343 (Shared)
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Brewer: Chris Knight
Batch Size: 5.25 galStyle: Roggenbier (German Rye Beer) (15D)
Boil Size: 7.63 galStyle Guide: BJCP 2008
Color: 16.9 SRMEquipment: Home-Rig
Bitterness: 13.7 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.25 gal Regensburg Water 1
5.03 g Chalk (Mash 60 min) Misc 2
1.02 g Baking Soda (Mash 60 min) Misc 3
8.00 oz Rice Hulls (0.0 SRM) Adjunct 4
5 lbs Rye Malt (4.7 SRM) Grain 5
3 lbs Dark Munich Malt (11.0 SRM) Grain 6
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 7
12.00 oz Caramel Wheat Malt (46.0 SRM) Grain 8
2.40 oz Carafa II (412.0 SRM) Grain 9
2.40 oz Chocolate Wheat Malt (400.0 SRM) Grain 10
1.10 oz Tettnang [3.5%] - Boil 60 min Hops 11
0.25 oz Tettnang [3.5%] - Boil 5 min Hops 12
0.25 oz Tettnang [3.5%] - Boil 0 min Hops 13
1 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 14
1 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 15