Bruery Rugbrod

All Grain Recipe

Submitted By: Dillinger30 (Shared)
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Batch Size: 6.00 galStyle: Roggenbier (German Rye Beer) (15D)
Boil Size: 9.00 galStyle Guide: BJCP 2004
Color: 20.1 SRMEquipment: Aj's brew rig #3
Bitterness: 44.5 IBUsBoil 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.

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