Roggenbier (German Rye Beer) Recipe - Medieval Roggenbier

Recipe Info

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Medieval Roggenbier

by on
All Grain
3 Gallon(s)
4.5 Gallon(s)
60 min
70%
Comments  Brew Sessions (0)
All Grain Roggenbier (German Rye Beer) homebrew recipe. This homebrew recipe uses the following ingredients: Rye - US, Munich - Light 10L - US, Vienna - US, White Wheat - US, Caramel/Crystal 80 - US, Peated Malt - UK, Liberty Hops, Tettnang Hops, Fermentis Safbrew S-33 Homebrew Yeast, Whirlfloc.

Fermentables

% lb fermentable ppg   L   usage  
49% 3.6 Rye - US 37
Mash
16% 1.2 Munich - Light 10L - US 35
10°
Mash
16% 1.2 Vienna - US 36
Mash
8% 0.6 White Wheat - US 40
Mash
8% 0.6 Caramel/Crystal 80 - US 35
80°
Mash
1% 0.075 Peated Malt - UK 34
Mash
7.275 lb

Hops

oz variety type usage time AA   IBU  
0.6 Liberty Pellet Boil 60 minutes 4.0 13.6
0.15 Tettnang Pellet Boil 15 minutes 4.5 1.9
0.75 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safbrew S-33 70%
 

Other Stuff

amount unit name usage
0.6 each Whirlfloc Boil
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Heat 2.25 gallon of water to 170?F and start mash at 152?F. Adjust starting temp as needed to achieve mash temp.
  2. Mash for 60 minutes at 152?F.
  3. Heat 5 gallon of water to 170?F to sparge grains.
  4. Drain mash to boil kettle and sparge remaining grains for 10 minutes, draw enough for 5 gallons to boil.
  5. Boil for 60 minutes adding whirlfloc last 15 minutes
  6. Cool down as quick as possible and add yeast.
  7. Ferment at 62?F (17?C)
  8. Adjust numbers to meet your environment, this is typical numbers for me, amount of grain, boil time etc.

Tasting Notes (0)

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Recipe Facts

Medieval Roggenbier
Roggenbier (German Rye Beer)
3.00 Gallons Liters
4.50 Gallons Liters  @  60  min
1.062
1.019
14.0° SRM
70%
15.5 IBU (tinseth)
0.25
5.6% ABV
211 per 12oz
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