Dark Pumpernickel Roggenbier

All Grain Recipe

Submitted By: wyell (Shared)
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Brewer: Will Yell
Batch Size: 12.15 galStyle: Roggenbier (27 )
Boil Size: 13.21 galStyle Guide: BJCP 2015
Color: 21.4 SRMEquipment: Will 50l HERMS
Bitterness: 20.7 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 40.0

Ingredients
Amount Name Type #
10.00 ml Lactic Acid (Mash 60 min) Misc 1
3.51 g Calcium Chloride (Mash 60 min) Misc 2
2.76 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.68 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.49 g Baking Soda (Mash 60 min) Misc 5
1 lbs 1.64 oz Rice Hulls (0.0 SRM) Adjunct 6
8 lbs 13.10 oz Rye Malt (Weyermann) (3.0 SRM) Grain 7
8 lbs 13.10 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 8
4 lbs 6.55 oz SAB Pale Malt (2.0 SRM) Grain 9
2 lbs 3.27 oz Biscuit Malt (23.0 SRM) Grain 10
1 lbs 1.64 oz Chocolate (BestMälz) (456.9 SRM) Grain 11
14.11 oz Wheat, Flaked (1.6 SRM) Grain 12
3.84 g Calcium Chloride (Sparge 60 min) Misc 13
3.03 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 14
1.84 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 15
1.64 g Baking Soda (Sparge 60 min) Misc 16
0.71 oz African Queen [12.0%] - Boil 60 min Hops 17
0.88 oz Hallertauer Mittelfrueh [4.0%] - Boil 20 min Hops 18
1.00 tsp Irish Moss (Boil 10 min) Misc 19
0.88 oz Hallertauer Mittelfrueh [4.0%] - Boil 0 min Hops 20
0.88 oz Saaz [3.8%] - Boil 0 min Hops 21
2 pkgs Bavarian Wheat Yeast (Mangrove Jack's #M20) Yeast 22

Taste Notes

Dominant Weissbier flavours of banana, cloves and spicyness,

Notes

This Roggenbier resembles a dunkelweisen but uses Rye Malt instead of wheat. Sticky Rye was hard to lauter in fact couldnt get the last wort out -topped up with 6l water Didnt have enough flaked wheat so used wheat bran 450g maybe flavour no diastatic power Whilpooled for 15min stuck hop stopper
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