Rye oh Rye

All Grain Recipe

Submitted By: SimplyBeer (Shared)
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Brewer: Peter
Batch Size: 5.00 galStyle: Roggenbier (German Rye Beer) (15D)
Boil Size: 6.42 galStyle Guide: BJCP 2008
Color: 30.6 SRMEquipment: 10g Igloo
Bitterness: 16.9 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Rice Hulls (0.0 SRM) Adjunct 1
8 lbs Rye Malt (4.7 SRM) Grain 2
2 lbs Crystal Rye (80.0 SRM) Grain 3
1 lbs Chocolate Rye Malt (250.0 SRM) Grain 4
1 lbs Rye, Flaked (2.0 SRM) Grain 5
0.90 oz Tettnang [3.9%] - Boil 60 min Hops 6
10.00 fermcap (Boil 60 min) Misc 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.10 oz Tettnang [3.9%] - Boil 8 min Hops 10
1 pkgs German Ale (Wyeast Labs #1007) Yeast 11

Taste Notes

if I was going to redo this beer increase the Rye malt to 9 lbs, decrease the crystal rye to 1.5lb and decrease the flaked rye to .75lb.

Notes

- started with a batch sparge, but you don't want to mess with the grain bed in this beer. switched to fly sparge after the mash got stuck. - yeast was wicked active. blew the airlock, use blowoff tube next time.