Uber Roggenbier - AG 
All Grain Recipe
Submitted By: AtlanticBrewSupply (Shared)
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| Brewer: Brewer | |
| Batch Size: 5.00 gal | Style: Roggenbier (German Rye Beer) (15D) |
| Boil Size: 5.71 gal | Style Guide: BJCP 2008 |
| Color: 11.9 SRM | Equipment: My Equipment |
| Bitterness: 17.1 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 3 lbs 8.00 oz |
Rye Malt (4.7 SRM) |
Grain |
2 |
| 3 lbs 4.00 oz |
German Pilsner Malt (2.0 SRM) |
Grain |
3 |
| 3 lbs 4.00 oz |
Munich Malt Type II (Dark) (8.0 SRM) |
Grain |
4 |
| 15.55 oz |
Caramunich II Malt (56.0 SRM) |
Grain |
5 |
| 0.50 oz |
Mt. Hood [4.4%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Mt. Hood [4.4%] - Boil 20 min |
Hops |
7 |
| 1.00 oz |
Mt. Hood [4.4%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
READ NOTES FOR YEAST ( #) |
Yeast |
9 |
Notes
A very old style of beer brewed in Germany. Similar to a dunkelweizen except rye is used as a major ingredient. Expect notes of clove and banana with a spicy finish from the rye. Hefeweizen or German wheat yeast is preferred in this recipe. For liquid yeast WLP300 or Wyeast 3068 or for dry yeast WB-06 German Wheat, Mangrove Jack M20 is recommended. This Recipe Has Not Been Rated
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