flyangler18
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3056
- Yeast Starter
- 1 L
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.061
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 18
- Color
- 17
- Primary Fermentation (# of Days & Temp)
- 4 weeks @ 68
- Tasting Notes
- Spicy and crisp.
[size=+2]Rabbit Run Roggenbier[/size]
[size=+1]15-D Roggenbier (German Rye Beer)[/size]
Author: Jason Konopinski
Date: 2/3/09
Size: 6.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 167.13 kcal per 12.0 fl oz
Original Gravity: 1.050 (1.046 - 1.056)
|==============#=================|
Terminal Gravity: 1.013 (1.010 - 1.014)
|==================#=============|
Color: 17.34 (14.0 - 19.0)
|==================#=============|
Alcohol: 4.94% (4.5% - 6.0%)
|============#===================|
Bitterness: 15.6 (10.0 - 20.0)
|================#===============|
[size=+1]Ingredients:[/size]
5.5 lb Rye Malt
4.5 lb German Dark Munich
8 oz Caramel Wheat Malt
8 oz Chocolate Rye Malt
1 oz WYeast 3638 Bavarian Wheat
1 oz Saaz (5.0%) - added during boil, boiled 60 min
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Mash-In - Liquor: 2.75 gal; Strike: 131.98 °F; Target: 122 °F
00:18:00 Beta Glucan Rest - Rest: 15 min; Final: 122.0 °F
00:21:00 Infusion - Water: 2.75 gal; Temperature: 192.1 °F; Target: 154 °F
01:01:00 Saccharification Rest - Rest: 40 min; Final: 152.9 °F
01:31:00 Sparge & Lauter - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #2: 1.74 gal sparge @ 180 °F, 10 min; Sparge #2: 1.74 gal sparge @ 180 °F, 10 min; Total Runoff: 7.85 gal
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
[size=+1]15-D Roggenbier (German Rye Beer)[/size]
Author: Jason Konopinski
Date: 2/3/09
Size: 6.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 167.13 kcal per 12.0 fl oz
Original Gravity: 1.050 (1.046 - 1.056)
|==============#=================|
Terminal Gravity: 1.013 (1.010 - 1.014)
|==================#=============|
Color: 17.34 (14.0 - 19.0)
|==================#=============|
Alcohol: 4.94% (4.5% - 6.0%)
|============#===================|
Bitterness: 15.6 (10.0 - 20.0)
|================#===============|
[size=+1]Ingredients:[/size]
5.5 lb Rye Malt
4.5 lb German Dark Munich
8 oz Caramel Wheat Malt
8 oz Chocolate Rye Malt
1 oz WYeast 3638 Bavarian Wheat
1 oz Saaz (5.0%) - added during boil, boiled 60 min
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Mash-In - Liquor: 2.75 gal; Strike: 131.98 °F; Target: 122 °F
00:18:00 Beta Glucan Rest - Rest: 15 min; Final: 122.0 °F
00:21:00 Infusion - Water: 2.75 gal; Temperature: 192.1 °F; Target: 154 °F
01:01:00 Saccharification Rest - Rest: 40 min; Final: 152.9 °F
01:31:00 Sparge & Lauter - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #2: 1.74 gal sparge @ 180 °F, 10 min; Sparge #2: 1.74 gal sparge @ 180 °F, 10 min; Total Runoff: 7.85 gal
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]