London Brown Ale Recipe - JCs Roggenbier

Recipe Info

Recipe Image

JCs Roggenbier

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
http://byo.com/stories/issue/item/1685-roggenbier-style-profile IBU: 17; SRM: 16; ABV = 5.3%; OG: 1.054; FG: 1.014

Fermentables

48% - Rye - DE
6
38
3
Mash
22% - Pilsner - DE
2.75
38
2
Mash
22% - Munich Light - DE
2.75
37
8
Mash
7% - CaraMunich III - DE
0.9
34
60
Mash
1% - Carafa II - DE
0.125
32
430
Mash

Hops

Tettnang
0.83
Pellet
Boil
60 min(s)
4
10.5
Saaz
0.25
Pellet
Boil
15 min(s)
3.5
1.4

Yeast

White Labs Hefeweizen Ale WLP300
74%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
a mash of around 1.5 quarts of water to 1 pound of grain and a temperature of 154F
2.
Hold the mash at 154F
3.
raise 168F, sparge 170F
4.
collect 6.5G and gravity 1.042
5.
Chill the wort rapidly to 62F
6.
Ferment at 62F

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

JCs Roggenbier
London Brown Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.070 OG
  • 1.018 FG
  • 11.9 IBU (tinseth) Bitterness
  • 0.17 BG:GU
  • 15.8° SRM Color
  • 75% Efficiency
  • 6.7% ABV Alcohol
  • 240 per 12oz Calories
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