Rocky Top Roggenbier
Recipe Type: All Grain
Yeast: wlp 300
Yeast Starter: 120 Billion
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.016
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 3
Tasting Notes: Excellent!
Named because of it's dense rocky head. I had to pour it like it was nitroglycerin because the foam stayed ALL of the way to the bottom of the glass.
Taste is excellent! I did screw up a little by making too large of a yeast starter, and ended up with no fruit flavor, but I will adjust next time. Caramel malt gives a nice flavor and the Black prinz gives the added color without bitter malt qualities.
6 lbs 8.0 oz Rye Malt (Weyermann) (3.6 SRM) @ 60.8 %
1 lbs 12.0 oz 2-row (Rahr) (1.8 SRM) @ 16.4 %
1 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) @ 9.4 %
12.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) @ 7.0 %
8.0 oz Carapils (Briess) (1.5 SRM) @ 4.7 %
3.0 oz Black Prinz (500.0 SRM) @ 1.8 %
0.75 lb Rice Hulls
0.4 oz Wakatu (Hallertau Aroma) [7.50 %] - Boil 60.0 min
0.6 oz Wakatu (Hallertau Aroma) [7.50 %] - Boil 5.0 min
1.0 oz Hallertauer Mittelfrueh [4.00 %] - Boil 2.0 min
1.0 pkg Belgian Ale (Wyeast 1214)
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 14.8 IBUs
Est Color: 16.6 SRm
Dough In Add at 104 F 15 min
Protein Rest at 122 F 20 min
Sacc Rest at 156 F for 60 min
Make a small starter...say around 120 Billion count and ferment at around 75* to give fruit flavors.
Last edited by gwapogorilla; 04-10-2014 at 10:38 AM.
Reason: I originally posted the wrong yeast type and a confusing mash schedule. Okay, I was a little hammered.