Style: 15D. Roggenbier (German Rye Beer)
Description:
First attempt at a German Rye beer
Ferment at 17C
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 5.79% |
| Estimated Original Gravity[SG]: | 1.058 |
Estimated Final Gravity[SG]: | 1.014 |
| Estimated Attenuation: | 75.00% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 15.39 |
Colour [SRM(EBC)]: 15.89 (31.31) |
| Balance: 0.555 |
BU:GU ratio: 0.267 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Glucanase rest |
infusion |
40.00 (104.00) |
30 |
| Protein rest |
infusion |
53.00 (127.40) |
10 |
| Sacchrification |
infusion |
69.00 (156.20) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Carafa Special Type 2 (Weyermann) |
1.000 |
0.77% |
60.00 (0.13) |
0.96% |
| Caramunich Type 2 Malt (Weyermann) |
1.004 |
6.50% |
450.00 (0.99) |
7.22% |
| Munich Malt |
1.015 |
25.55% |
1560.00 (3.44) |
25.04% |
| Pilsner (Joe White) |
1.013 |
21.99% |
1350.00 (2.98) |
21.67% |
| Rye Malt (Weyermann) |
1.026 |
45.19% |
2810.00 (6.19) |
45.10% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Tettnang |
4.50% |
14.00 |
90.95% |
33.23 (1.17) |
60.00 |
| Czech Saaz |
3.75% |
1.39 |
9.05% |
8.00 (0.28) |
15.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Weihenstephan Weizen - Wyeast 3068 |
low |
75.00% |
18.00 (64.40) |
24.00 (75.20) |
10% ABV |
