JP's Roggenbier

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2018-08-11
Batch Size: 5.00 galStyle: Roggenbier (27 )
Boil Size: 6.21 galStyle Guide: BJCP 2015
Color: 16.1 SRMEquipment: JP's Pot and Cooler
Bitterness: 28.2 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.2° P)Fermentation: JP's Ale w/ Diacetyl Rest and Crash
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 gal JP's Balanced Profile Water 1
3.40 ml Lactic Acid (Mash 60 min) Misc 2
1.85 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.63 g Calcium Chloride (Mash 60 min) Misc 4
1.00 Campden Tablet (metabisulfite) (Mash 60 min) Misc 5
0.72 g Baking Soda (Mash 60 min) Misc 6
0.28 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
0.26 g Chalk (Mash 60 min) Misc 8
4.00 oz Rice Hulls (0.0 SRM) Adjunct 9
5 lbs Rye Malt (Weyermann) (3.0 SRM) Grain 10
4 lbs Munich Malt (9.0 SRM) Grain 11
2 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 12
4.00 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 13
4.00 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 14
1.00 oz Mt. Hood [6.3%] - First Wort Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 17
1.0 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 18
1.0 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 19

Taste Notes

A version of dunkelweizen (German dark wheat beer) that brewed with a large percentage of rye instead of wheat, Roggenbier is an old Bavarian specialty. Our kit exhibits a rich reddish-brown color and the pungent spiciness of rye malt with bready, malty overtones. Excellent with cold cuts and rye bread or crackers (of course!).

Notes

https://www.northernbrewer.com/products/roggenbier-all-grain-kit?variant=7731893174316 I changed the hops to first wort to smooth the bitterness as the recipe was designed out of style for IBU

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