Uber Roggenbier - AG

All Grain Recipe

Submitted By: AtlanticBrewSupply (Shared)
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Brewer: Brewer
Batch Size: 5.00 galStyle: Roggenbier (German Rye Beer) (15D)
Boil Size: 5.71 galStyle Guide: BJCP 2008
Color: 11.9 SRMEquipment: My Equipment
Bitterness: 17.1 IBUsBoil 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.

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