Roggen

All Grain Recipe

Submitted By: jharris (Shared)
Members can download and share recipes

Batch Size: 5.00 galStyle: Roggenbier (German Rye Beer) ()
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 11.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 22.0 IBUsBoil Time: 60 min
Est OG: 1.061 (15.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Rye Malt (4.7 SRM) Grain 1
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
1 lbs Rice, Flaked (1.0 SRM) Grain 5
1 lbs Rice Hulls (0.0 SRM) Adjunct 6
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 7
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 8
1.00 oz Hallertauer [4.8%] - Boil 10 min Hops 9
1.00 oz Hallertauer [4.8%] - Boil 2 min Hops 10
2 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 11

Notes

Mash with 28 quarts @ 127F. 35 min protein rest @122F. 30 min decoction @165F (boil 12 quarts and add back in). Fly sparge with 1 gallon of water and collect 6 gallons. Ferment @ 68F for 4 weeks.