Wheatwine and Roggenbier

Brewing these up tomorrow with the brew club. First time "brewmaster" has let me do a recipe.

WHEATWINE:
Original Gravity: 1.096 SG
Bitterness: 73.2 IBU
Color: 10.4 SRM
30 min @122 F
90 min @152 F
10.5-gal/66.5% Eff/70 min boil

18 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) 45.68 %
12 lbs Pale Malt (2 Row) UK (3.0 SRM) 29.63 %
8 lbs Pilsen (1.6 SRM) 19.75 %
1 lbs Caramel Wheat (66.0 SRM) 2.47 %
1 lbs Honey Malt (25.0 SRM) 2.47 %
2.00 oz Northern Brewer [9.30 %] (60 min) 21.4 IBU
1.00 oz Northern Brewer [6.10 %] (60 min) 7.0 IBU
2.00 oz Magnum [11.50 %] (60 min) 26.5 IBU
5.00 oz Fuggles [3.50 %] (30 min) 15.5 IBU
3.50 oz Fuggles [3.50 %] (5 min) 2.8 IBU
1 Pkg Dry English Ale (White Labs #WLP007)

ROGGENBIER:
Original Gravity: 1.059 SG
Bitterness: 19.2 IBU
Color: 18.3 SRM
30 min @122 F
60 min @154 F
9-gal/67.5% Eff/60 min boil

12 lbs Rye Malt (3.0 SRM) 50.00 %
6 lbs Munich Malt (10.0 SRM) 25.00 %
4 lbs Pilsner (2 Row) Ger (2.0 SRM) 16.67 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) 6.25 %
8.0 oz Carafa I -Dehusked (320.0 SRM) 2.08 %
0.50 oz Perle [9.40 %] (60 min) .5 IBU
1.50 oz Hallertau [2.60 %] (60 min) 8.2 IBU
1.00 oz Tettnang [4.00 %] (15 min) 3.6 IBU
1 Pkg Weihenstephan Weizen (Wyeast Labs #3068)

Holy crap, what a day! Started at 8:00AM and finished at 5:50PM.
Sparged the Roggenbier using my 13.2 gal keggle as a Mash Tun. STUCK! Switched to a 10-gal Rubbermain cooler with Bazooka-T. STUCK! Then switched to another keggle and but stainless pad under false bottom. SUCCESS!
Wheatwine went much smoother with new setup. Finished with 9-gal of Roggenbier (someone wasn't paying attention and only sparged 11.5 gal) and 10.5-gal of Wheatwine. Used 1# of Carawheat in lieu of Special-B in the Wheatwine. I'll post how these turn out...

Two magical words: rice hulls With all that rye malt, you definitely need them to prevent stuck sparges.

flyangler18 said:

Two magical words: rice hulls With all that rye malt, you definitely need them to prevent stuck sparges.

Click to expand...

We use 1# in the Wheatwine and 3/4# in the Roggenbier!

Update: Kegged the Roggenbier. Got it down to 1.012 and tasted good. The Wheatwine is already down to 1.012! That's like 11% ABV! Put it in secondary and will leave it for another month or two. Tasted good but a little hoppy for a wheat beer. I think it will shape up nicely after some time.