67. Roggenbier - II MPD (1 ratings)

All Grain Recipe

Submitted By: alert (Shared)
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Batch Size: 7.40 galStyle: Roggenbier (27 )
Boil Size: 8.50 galStyle Guide: BJCP 2015
Color: 15.6 SRMEquipment: TOM-GAST
Bitterness: 12.0 IBUsBoil 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.

Ratings

by alert

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