London Brown Ale Recipe - LIBME Chopped 2018 - Roggen

Recipe Info

Recipe Image

LIBME Chopped 2018 - Roggen

by on
All Grain
6 Gallon(s)
7.5 Gallon(s)
90 min
75%
Roggenbier with ginger and maple/bacon

This recipe was cloned from LIBME Chopped 2018 - Dunkel.

Fermentables

45% - Rye - DE
6.25
38
3
Mash
22% - Pilsner - DE
3
38
1
Mash
25% - Munich Light - DE
3.5
37
6
Mash
7% - CaraMunich III - DE
1
34
57
Mash
1% - Carafa II - DE
0.125
32
412
Mash

Hops

Tettnang
1
Pellet
Boil
60 min(s)
4
11.1
Saaz
0.6
Pellet
Boil
15 min(s)
3.5
2.9

Yeast

White Labs Hefeweizen Ale WLP300
74%

Other Stuff

Crystallized Ginger
2
oz
FlameOut
Maple Syrup
2
oz
Secondary
Bacon Grease Tincture
2
oz
Secondary

Mash Steps

Mash In
Decoction
154
60 min

Special Instructions

1.
Ferment at 62F until complete

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

LIBME Chopped 2018 - Roggen
London Brown Ale
  • 6.00 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.065 OG
  • 1.017 FG
  • 14.0 IBU (tinseth) Bitterness
  • 0.22 BG:GU
  • 13.8° SRM Color
  • 75% Efficiency
  • 6.2% ABV Alcohol
  • 220 per 12oz Calories
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