Helles Bock Recipe - Rye Lager

Recipe Info

Recipe Image

Rye Lager

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Total Water Needed [?]: 8.8 Gallons, 33.3 Liters Mash Water Needed [?]: 3.66 Gallons, 13.85 Liters Sparge Water Needed [?]: 5.14 Gallons, 19.45 Liters Strike Temperature [?]: 164.33 F, 74 C Pre-Boil Wort Produced [?]: 6.37 Gallons, 24.1 Liters Allow to ferment at 48-52F for 2 to 3 weeks. A diacetyl rest at 8 to 10 degrees higher than fermentation temperature is recommended for 2-3 days near the end of fermentation. Check the gravity, and perform the diacetyl rest when gravity has dropped 2/3 to 3/4 of the way to the expected final gravity. Once final gravity is reached, lager the beer for 2 to 6 weeks at 38-44F before bottling or kegging. If using an California Lager yeast, chill to 58-64F, pitch yeast, and allow to ferment at 58-64F for 2 to 3 weeks. Once final gravity is reached, proceed with bottling or kegging. A secondary fermentation for one to two weeks to improve clarity and reduce sedimentation is optional.

Fermentables

44% - Vienna - DE
4.85
37
4
Mash
18% - Dark Munich - DE
2
36
10
Mash
28% - Rye - DE
3.1
38
3
Mash
4% - CaraMunich II - DE
0.44
34
46
Mash
5% - Smoked Malt - DE
0.55
37
3
Mash
1% - Chocolate Rye Malt - DE
0.11
34
250
Mash

Hops

Perle
0.5
Pellet
Boil
60 min(s)
8.3
14.3
Perle
0.35
Pellet
Boil
30 min(s)
8.3
7.7
Perle
0.35
Pellet
Boil
5 min(s)
8.3
2.0
Goldings
0.5
Pellet
Boil
5 min(s)
5
1.7

Yeast

Wyeast Bavarian Lager 2206
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Rye Lager
Helles Bock
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.015 FG
  • 25.6 IBU (tinseth) Bitterness
  • 0.42 BG:GU
  • 11.6° SRM Color
  • 75% Efficiency
  • 5.9% ABV Alcohol
  • 207 per 12oz Calories
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