Roggenbier Recipe - Roggenbier

Recipe Info

Recipe Image

Roggenbier

by on
All Grain
50 Liter(s)
60 Liter(s)
80 min
75%
Roggenbier

Fermentables

47% - Pale Ale - BE
5.5
38
3
Mash
26% - Rye - US
3
37
3
Mash
17% - Munich - UK
2
37
9
Mash
7% - CaraMunich I - DE
0.8
34
39
Mash
3% - Chocolate Malt - US
0.3
34
350
Mash

Hops

Hallertau
50
Pellet
Boil
60 min(s)
4.5
11.0
Hallertau
50
Pellet
Boil
10 min(s)
4.5
4.0

Yeast

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

1.
Fazer a gelatiniza?ao do centeio, separar 70% do centeio e numa panela a 76 graus
2.
com 10 litros de agua colocar esse malte por 15 minutos
3.
Passar para panela de mostura, depois dos 15 minutos o centeio gelatinizado e o resto
4.
do malte menos o chocolate e fazer a mostura a 67 graus por 60 minutos
5.
colocar o malte chocolate por mais 10 min e subir at? 76
6.
Tirar o mosto e ferver 1 hora
7.
Fermentar a 17 graus 10 dias e cold crash por 7 dias a 0 graus
8.
Envasar 6 gr acucar mascavo por litro

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Roggenbier
Roggenbier
  • 50.00 Gallons Liters Batch Size
  • 60.00 Gallons Liters Boil Size
  • 80  min Boil Time
  • 1.054 OG
  • 1.014 FG
  • 15.0 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 15.6° SRM Color
  • 75% Efficiency
  • 5.2% ABV Alcohol
  • 181 per 12oz Calories
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