Rock On Rye Roggenbier 
All Grain Recipe
Submitted By: topoisomerase (Shared)
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| Brewer: Jason Affourtit | |
| Batch Size: 5.55 gal | Style: Roggenbier (27 ) |
| Boil Size: 7.03 gal | Style Guide: BJCP 2015 |
| Color: 15.4 SRM | Equipment: Braumeister 20L |
| Bitterness: 15.7 IBUs | Boil 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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