Bruery Rugbrod

All Grain Recipe

Submitted By: Dibbs (Shared)
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Batch Size: 5.50 galStyle: Roggenbier (German Rye Beer) (15D)
Boil Size: 7.35 galStyle Guide: BJCP 2004
Color: 16.7 SRMEquipment: 1-DIbbs SS BrewTech 15G Kettle 10G Mash Tun RIMS
Bitterness: 18.0 IBUsBoil 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.

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