Stepping up the recipe that started with this thread.
I'm going to do this tomorrow. My friends tell me this is one of the best beers they've ever had, and I agree, so I'm going to make it a staple house ale.
Previous recipe had wheat extract due to poor efficiency, this one is all rye and I hope to hit 70%+ efficiency this time. I upped the quantity of rye and pilsner a bit to compensate as well.
I'm not using my big fermenters, I'm just going to split this between two carboys and use two different yeasts, the White Labs WLP300 Hefeweizen and the Wyeast 3056 Bavarian Wheat. (I couldn't get the 3068 or the munich yeast, unfortunately.)
There will actually be 7.25 gallons for the initial mash, as I will be using a pound of rice hulls.
If all goes well, this will go in the recipe database.
I'm going to do this tomorrow. My friends tell me this is one of the best beers they've ever had, and I agree, so I'm going to make it a staple house ale.
Previous recipe had wheat extract due to poor efficiency, this one is all rye and I hope to hit 70%+ efficiency this time. I upped the quantity of rye and pilsner a bit to compensate as well.
I'm not using my big fermenters, I'm just going to split this between two carboys and use two different yeasts, the White Labs WLP300 Hefeweizen and the Wyeast 3056 Bavarian Wheat. (I couldn't get the 3068 or the munich yeast, unfortunately.)
There will actually be 7.25 gallons for the initial mash, as I will be using a pound of rice hulls.
If all goes well, this will go in the recipe database.
050309 Roggenbier
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)
Min OG: 1.046 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 14 Max Clr: 19 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 21.50
Anticipated OG: 1.046 Plato: 11.45
Anticipated SRM: 14.1
Anticipated IBU: 14.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.94 Gal
Pre-Boil Gravity: 1.039 SG 9.78 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.5 10.00 lbs. Rye Malt America 1.030 4
23.3 5.00 lbs. Pilsener Germany 1.038 2
14.0 3.00 lbs. Vienna Malt Germany 1.037 3
9.3 2.00 lbs. Munich Malt Germany 1.037 8
4.7 1.00 lbs. CaraVienne Malt Belgium 1.034 22
1.2 0.25 lbs. Carafa II Germany 1.030 450
1.2 0.25 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellets Pellet 4.20 8.5 First WH
1.00 oz. German Hersbrucker Pellet Pellet 2.40 5.4 60 min.
1.00 oz. Saaz (Czech) Pellet Pellet 2.50 0.9 5 min.
Yeast
-----
White Labs WLP300 Hefeweizen Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 21.50
Water Qts: 27.99 - Before Additional Infusions
Water Gal: 7.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20
Total Mash Volume Gal: 8.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.