Roggenbier (German Rye Beer) Recipe - Roggenbier

Recipe Info

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Roggenbier

by on
All Grain
250 Liter(s)
270 Liter(s)
60 min
75%
Comments  Brew Sessions (0)
brewed 5,6 June

Fermentables

% kg fermentable ppg   L   usage  
53% 30 Rye - DE 38
Mash
9% 5 Munich 25ebc - be 36
10°
Mash
4% 2 Chocolate - BE 30
340°
Mash
9% 5 Wheat - BE 37
Mash
26% 15 pilsener avalon 33
Mash
57 kg

Hops

g variety type usage time AA   IBU  
300 Hersbrucker Pellet Boil 60 minutes 3.3 9.9
200 mandarina bavaria Pellet Boil 5 minutes 7.6 3.0
75 Magnum Pellet Boil 5 minutes 12.1 1.8
575 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safbrew WB-06 86%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °C time
Protein Rest Decoction 50 10 minutes
Protein Rest Decoction 55 15 minutes
Saccharification Rest Decoction 62 10 minutes
Protein Rest Decoction 68 20 minutes
Saccharification Rest Decoction 72 20 minutes
Mash-Out Decoction 78 5 minutes
 

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Roggenbier
Roggenbier (German Rye Beer)
250.00 Gallons Liters
270.00 Gallons Liters  @  60  min
1.052
1.007
15.5° SRM
75%
14.8 IBU (tinseth)
0.29
5.7% ABV
169 per 12oz
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