Roggenbier Recipe - Headless Roggenbier

Recipe Info

Recipe Image

Headless Roggenbier

by on
All Grain
22 Liter(s)
28 Liter(s)
60 min
78%
First brewed 23rd March 2022

Fermentables

31% - Pale Rye Malt
1.5
28
0
Mash
25% - Bohemian Pilsner - DE
1.25
38
1
Mash
20% - Maris Otter Pale - UK
1
38
3
Mash
10% - Munich - UK
0.5
37
9
Mash
5% - Golden Promise - UK
0.25
37
3
Mash
5% - Crystal Rye - UK
0.25
33
90
Mash
2% - Flaked Barley - US
0.1
32
2
Mash
1% - Roasted Barley - UK
0.065
29
550
Mash

Hops

Styrian Celeia
22
Leaf
Boil
60 min(s)
4.5
10.4

Yeast

Mangrove Jack's Belgian Abbey M47
75%

Other Stuff

Protafloc Tablet (Use half) last 15mins of boil
1
each
Mash
Pure Brew
1
each
Mash

Mash Steps

Acid Rest
Decoction
55
10 min
Maltose Rest
Decoction
66
40 min
Saccharification Rest
Decoction
70
25 min
Mash-Out
Decoction
77
10 min

Special Instructions

1.
Grain added to 16lts of water at 55C for 10 mins. Then temp. up to 65C for 40 mins.
2.
3rd stage of mash at 70C for 25 mins. Then Mash-out at 77c for 10 mins.
3.
Sparged with 14lts of water at 77C. On to boil with hops. Protoflock for last 10 mins.
4.
22lts collected and yeast pitched at 22C. Pure Brew added. SG1.050
5.
Fermentation went well then stopped at SG1.020
6.
Cold crashed on 8th April 2022
7.
Bottled on 12th April with 65gms Dex. batch primed.SG1.018

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Headless Roggenbier
Roggenbier
  • 22.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.012 FG
  • 10.4 IBU (tinseth) Bitterness
  • 0.21 BG:GU
  • 14.0° SRM Color
  • 78% Efficiency
  • 4.8% ABV Alcohol
  • 166 per 12oz Calories
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