67. Roggenbier - II MPD 
(1 ratings)
All Grain Recipe
Submitted By: alert (Shared)
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| Batch Size: 7.40 gal | Style: Roggenbier (27 ) |
| Boil Size: 8.50 gal | Style Guide: BJCP 2015 |
| Color: 15.6 SRM | Equipment: TOM-GAST |
| Bitterness: 12.0 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Wyeast 3068 Weihenstephan Weizen |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 15.24 oz |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
1 |
| 2 lbs 15.62 oz |
Viking Pale Ale Malt (3.0 SRM) |
Grain |
2 |
| 2 lbs 15.62 oz |
Viking Vienna Malt (4.3 SRM) |
Grain |
3 |
| 14.11 oz |
Viking Caramel 150 (76.1 SRM) |
Grain |
4 |
| 6.00 oz |
Carafa Special I (Weyermann) (320.0 SRM) |
Grain |
5 |
| 0.53 oz |
Styrian Goldings [2.8%] - Boil 60 min |
Hops |
6 |
| 0.88 oz |
Styrian Goldings [2.8%] - Boil 30 min |
Hops |
7 |
| 0.71 oz |
Styrian Goldings [2.8%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
9 |
Notes
23 l do fermentora.
Filtracja bardzo długa. Poprawiło się po dodaniu 250 g łuski ryżowej i zamieszaniu (chociaż sama łuska niewiele dała bez mieszania).
Dziwny pomiar BLG, wydaje się za mało przed gotowaniem.
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by alert