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Roggenbier 
All Grain Recipe
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| Brewer: Jim Cronk | |
| Batch Size: 5.50 gal | Style: Roggenbier (German Rye Beer) (15D) |
| Boil Size: 8.46 gal | Style Guide: BJCP 2008 |
| Color: 12.2 SRM | Equipment: CRONKENBREW 5gal |
| Bitterness: 13.1 IBUs | Boil Time: 90 min |
| Est OG: 1.058 (14.4° P) | Mash Profile: Cronk Double Decoction |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 2 lbs | Munich Malt - 20L (20.0 SRM) | Grain | 1 |
| 1 lbs | Caramunich Malt (56.0 SRM) | Grain | 2 |
| 8 lbs | Rye Malt (4.7 SRM) | Grain | 3 |
| 3 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 4 |
| 1.00 oz | Hallertauer [4.3%] - Boil 60 min | Hops | 5 |
| 0.5 pkgs | Hefeweizen Ale (White Labs #WLP300) | Yeast | 6 |