London Brown Ale Recipe - Roggen

Recipe Info

Recipe Image

Roggen

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
http://www.homebrewersassociation.org/homebrew-recipe/roggen-3/ OG: 1.06; FG: 1.013; ABV: 5.55%; IBU: 19.3; SRM: 14.2

Fermentables

43% - Rye - US
6
37
3
Mash
14% - Pilsner - BE
2
36
2
Mash
14% - Pale 2-Row - US
2
37
1
Mash
7% - Caramel/Crystal 80 - US
1
35
80
Mash
7% - Flaked Rice - US
1
32
1
Mash
7% - Wheat Malt - DE
1
37
2
Mash
7% - Rice Hulls - US
1
0
0
Mash

Hops

Hallertau
1
Pellet
Boil
60 min(s)
3.9
12.3
Hallertau
1
Pellet
Boil
10 min(s)
3.9
4.5
Hersbrucker
1
Pellet
Boil
2 min(s)
2.4
0.6

Yeast

White Labs Hefeweizen IV Ale WLP380
76%
White Labs Hefeweizen IV Ale WLP380
76%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Begin mash with 28 qts (26.5 L) of water at 127F (53C).
2.
Conduct a 35 minute protein rest at 122F (50C).
3.
For a 30 minute decoction, boil approximately 12 quarts (11.35 L) of thickest mash.
4.
Add back into mash tun and raise temperature to 165F (74C).
5.
Hold for a 30 minute saccharification rest at 165F (74C).
6.
Fly sparge 1 gallon of water (3.8 L) and collect approximately 6 gallons (22.7 L) of wort.
7.
Primary fermentation for 2 weeks at 68F (20C).
8.
Secondary fermentation for 2 weeks at 68F (20C).

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Roggen
London Brown Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.071 OG
  • 1.017 FG
  • 17.4 IBU (tinseth) Bitterness
  • 0.25 BG:GU
  • 12.3° SRM Color
  • 75% Efficiency
  • 6.9% ABV Alcohol
  • 241 per 12oz Calories
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