Medieval Roggenbier - London Brown Ale
Recipe Info
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Medieval Roggenbier
by Rick-B on 1/26/2017 All Grain
3 Gallon(s)
4.5 Gallon(s)
60 min
70%
All Grain London Brown Ale 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 | 3° | Mash |
16% | 1.2 | Munich - Light 10L - US | 35 | 10° | Mash |
16% | 1.2 | Vienna - US | 36 | 4° | Mash |
8% | 0.6 | White Wheat - US | 40 | 2° | Mash |
8% | 0.6 | Caramel/Crystal 80 - US | 35 | 80° | Mash |
1% | 0.075 | Peated Malt - UK | 34 | 3° | 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 |
Hop Summary
oz | variety | type | AA |
0.6 | Liberty | Pellet | 4.0 |
0.15 | Tettnang | Pellet | 4.5 |
0.75 oz |
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
- Heat 2.25 gallon of water to 170?F and start mash at 152?F. Adjust starting temp as needed to achieve mash temp.
- Mash for 60 minutes at 152?F.
- Heat 5 gallon of water to 170?F to sparge grains.
- Drain mash to boil kettle and sparge remaining grains for 10 minutes, draw enough for 5 gallons to boil.
- Boil for 60 minutes adding whirlfloc last 15 minutes
- Cool down as quick as possible and add yeast.
- Ferment at 62?F (17?C)
- Adjust numbers to meet your environment, this is typical numbers for me, amount of grain, boil time etc.
Recipe Facts
Medieval Roggenbier
London Brown Ale
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