My Roggenbier

All Grain Recipe

Submitted By: Aqualung (Shared)
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Brewer: Paul M
Batch Size: 5.02 galStyle: Roggenbier (German Rye Beer) (15D)
Boil Size: 8.01 galStyle Guide: BJCP 2008
Color: 14.7 SRMEquipment: Paul's Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 19.8 IBUsBoil Time: 90 min
Est OG: 1.063 (15.5° P)Mash Profile: My Mash, Triple fix it
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 15.48 oz Rye Malt (4.7 SRM) Grain 1
2 lbs 2.72 oz Vienna Malt (3.5 SRM) Grain 2
12.15 oz Caramunich Malt (56.0 SRM) Grain 3
1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 4
2 lbs Red X (12.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 60 min Hops 7
0.50 oz Hallertauer Hersbrucker [4.0%] - Boil 30 min Hops 8
0.50 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 9
0.25 tsp Irish Moss (Boil 10 min) Misc 10
1.0 pkgs San Diego super yeast (white labs #WLP090) Yeast 11
1.00 oz Citra [12.0%] - Dry Hop 7 days Hops 12

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