J.C.'s Roggenbier
Style Profile
- O.G.:
- 1.046 - 1.056
- F.G.:
- 1.010 - 1.014
- IBUs:
- 10 - 20
- Color:
- 14 - 19 srm
Recipe Statistics
- O.G.:
- 1.055
- F.G.:
- 1.014
- IBUs:
- 18
- Color:
- 14 srm
Mash at 154 F then boil for 1 hour. Ferment at 62F.
This recipe was written for a 70% efficiency into the boil kettle with a whopping 1.5 gallons/hr boil off rate, 0.1 lbs/gallon grain absorption, and about .25 gallons lost to the boil kettle when transferring.
Roggenbier
| Type | Boil Volume | Volume in Fermenter | Boil Time | Efficiency |
|---|---|---|---|---|
| All Grain | 7.80 Gallons | 5.50 Gallons | 90 Minutes | 70% |
Fermentables
| Name | Amount | Type | Color |
|---|---|---|---|
| Rye Malt | 5.73 lb | Grain | 4 srm |
| Munich I | 3.20 lb | Grain | 7 srm |
| Pilsner | 2.75 lb | Grain | 2 srm |
| CaraMunich III | 14.67 oz | Grain | 56 srm |
| Carafa II Special | 1.83 oz | Grain | 425 srm |
Hops
| Name | Amount | Form | Step | Time |
|---|---|---|---|---|
| Tettnang | 0.94 oz | Pellet | Boil | 60 |
| Czech Saaz | 0.30 oz | Pellet | Boil | 15 |
Yeast
| Name | Amount | Type |
|---|---|---|
| Munich Classic | 11.00 g | Dry |