Bruery Rugbrod
All Grain Recipe
Submitted By: Dillinger30 (Shared)
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Batch Size: 6.00 gal | Style: Roggenbier (German Rye Beer) (15D) |
Boil Size: 9.00 gal | Style Guide: BJCP 2004 |
Color: 20.1 SRM | Equipment: Aj's brew rig #3 |
Bitterness: 44.5 IBUs | Boil Time: 60 min |
Est OG: 1.072 (17.5° P) | Mash Profile: My Mash |
Est FG: 1.017 SG (4.4° P) | Fermentation: My Aging Profile |
ABV: 7.2% | Taste Rating: 35.0 |
Ingredients
Amount |
Name |
Type |
# |
10 lbs 11.15 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
3 lbs 13.73 oz |
Rye Malt (4.7 SRM) |
Grain |
2 |
1 lbs 3.64 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
11.22 oz |
Brown Malt (65.0 SRM) |
Grain |
4 |
11.22 oz |
Crystal Rye (60.0 SRM) |
Grain |
5 |
5.61 oz |
Chocolate Rye Malt (250.0 SRM) |
Grain |
6 |
0.80 oz |
Warrior [17.6%] - First Wort |
Hops |
7 |
3.0 pkgs |
Belgian Golden Ale (White Labs #WLP570) |
Yeast |
8 |
3.0 pkgs |
Belgian Strong Ale (Wyeast Labs #1388) |
Yeast |
9 |
Notes
Adjust mash to your equipment. Adjust carbonation.
Yeast = use the dregs from a bottle of The Bruery White Orchard. Pour into 200ml of 1025 starter wort, step up to a 500ml starter, then a 1250ml starter. Alternatively, the brewer recommends WLP570.
Pitch at 70F, raise 1F every day for 4 days and hold at 74F.
Water is Orange County, CA water through a carbon filter.This Recipe Has Not Been Rated