Bruery Rugbrod 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Batch Size: 5.50 gal | Style: Roggenbier (German Rye Beer) (15D) |
| Boil Size: 7.34 gal | Style Guide: BJCP 2004 |
| Color: 16.7 SRM | Equipment: 1-DIbbs SS BrewTech 15G Kettle 10G Mash Tun RIMS |
| Bitterness: 18.0 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.7° P) | Mash Profile: My Mash |
| Est FG: 1.012 SG (3.1° P) | Fermentation: My Aging Profile |
| ABV: 5.1% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 15.85 oz |
Brewers Malt 2-Row (Briess) (1.8 SRM) |
Grain |
1 |
| 2 lbs 8.23 oz |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
2 |
| 13.68 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 7.82 oz |
Brown Malt (Crisp) (65.0 SRM) |
Grain |
4 |
| 7.82 oz |
Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) |
Grain |
5 |
| 3.91 oz |
Chocolate Rye (Weyermann) (245.0 SRM) |
Grain |
6 |
| 0.27 oz |
Warrior [17.6%] - First Wort |
Hops |
7 |
| 1.0 pkgs |
Belgian Golden Ale (White Labs #WLP570) |
Yeast |
8 |
Notes
Alternatively, the brewer recommends WLP570.
Pitch at 70F, raise 1F every day for 4 days and hold at 74F.This Recipe Has Not Been Rated
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