Roggenbier - Roggenbier
Recipe Info
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Roggenbier
by MarcosKuchak on 5/3/2019 All Grain
50 Liter(s)
60 Liter(s)
80 min
75%
Brew Sessions (0)
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Roggenbier
Fermentables
| % | kg | fermentable | ppg | L | usage |
| 47% | 5.5 | Pale Ale - BE | 38 | 3° | Mash |
| 26% | 3 | Rye - US | 37 | 3° | Mash |
| 17% | 2 | Munich - UK | 37 | 9° | Mash |
| 7% | 0.8 | CaraMunich I - DE | 34 | 39° | Mash |
| 3% | 0.3 | Chocolate Malt - US | 34 | 350° | Mash |
| 11.6 kg | |||||
Hops
| g | variety | type | usage | time | AA | IBU |
| 50 | Hallertau | Pellet | Boil | 60 minutes | 4.5 | 11.0 |
| 50 | Hallertau | Pellet | Boil | 10 minutes | 4.5 | 4.0 |
| 100 g | IBUs calculated using the Tinseth formula | |||||
Hop Summary
| g | variety | type | AA |
| 100 | Hallertau | Pellet | 4.5 |
| 100 g | |||
Yeast
| name | attenuation |
| White Labs Bavarian Weizen Ale WLP351 | 75% |
| White Labs Bavarian Weizen Ale WLP351 | 75% |
| White Labs Bavarian Weizen Ale WLP351 | 75% |
Other Stuff
|
No Other Stuff in this Recipe
|
Mash Steps
|
No Mash Steps in this Recipe
|
Special Instructions
- Fazer a gelatiniza?ao do centeio, separar 70% do centeio e numa panela a 76 graus
- com 10 litros de agua colocar esse malte por 15 minutos
- Passar para panela de mostura, depois dos 15 minutos o centeio gelatinizado e o resto
- do malte menos o chocolate e fazer a mostura a 67 graus por 60 minutos
- colocar o malte chocolate por mais 10 min e subir at? 76
- Tirar o mosto e ferver 1 hora
- Fermentar a 17 graus 10 dias e cold crash por 7 dias a 0 graus
- Envasar 6 gr acucar mascavo por litro
Recipe Facts
Roggenbier
Roggenbier
50.00
Gallons
Liters
60.00
Gallons
Liters
@
80
min
1.054
1.014
15.6° SRM
75%
15.0 IBU (tinseth)
0.28
5.2% ABV
181 per 12oz
