Rock On Rye Roggenbier

All Grain Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.55 galStyle: Roggenbier (27 )
Boil Size: 7.03 galStyle Guide: BJCP 2015
Color: 15.4 SRMEquipment: Braumeister 20L
Bitterness: 15.7 IBUsBoil Time: 90 min
Est OG: 1.065 (15.9° P)Mash Profile: Temperature Mash, 3 Step, Medium Body JPA
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Single Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 4.00 oz Rye Malt (Briess) (3.7 SRM) Grain 1
3 lbs 8.00 oz Munich 10L (Briess) (10.0 SRM) Grain 2
3 lbs Pilsner (Weyermann) (1.7 SRM) Grain 3
1 lbs Caramel Munich 60L (Briess) (60.0 SRM) Grain 4
2.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 5
1.25 oz Tettnang [3.5%] - Boil 60 min Hops 6
0.30 oz Saaz [4.0%] - Boil 15 min Hops 7
1.0 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 8

Notes

based on J.C’s Roggenbier from Brewing Classic Styles (Jamil and John Palmer). Salt additions to mash water: 1.5g each of gypsum and CaCl2, and 0.5g NaCl. 230 ul lactic acid to sparge water. cooled to 22C with IC and then whirpooled, and let sit 15 minutes. transferred to fermenter, oxygenated via drill, and pitched PurePitch package at 20C. added Brewbelt after a week due to cool basement temperatures. tried to keep around 70F but crept up to 72F at times. after two weeks, SG = 1.021 with no visible signs of fermentation. shook up fermenter to reinvigorate and kept Brewbelt on. after one week more, SG = 1.019 at 72F, with FG = 1.016 (corr) after another week. Racked to keg and force carbonated.

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