Worthog101
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Mystery Rye
Roggenbier (German Rye Beer) (15 D)
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.76 gal
Boil Time: 60 min
End of Boil Vol: 6.76 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Ingredients
7 lbs Rye Malt (4.7 SRM) Grain 1 33.7 %
7 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 36.1 %
1 lbs 12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 8.4 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 7.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 5 4.8 %
1 lbs Rice Hulls (0.0 SRM) Adjunct 6 4.8 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 7 4.8 %
0.50 oz Perle [8.00 %] - Boil 60.0 min Hop 8 9.9 IBUs
0.40 oz Mt. Hood [6.00 %] - Boil 20.0 min Hop 9 3.6 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 13.5 IBUs
Est Color: 20.3 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
Sparge Water: 4.46 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 20 lbs 12.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Step Time
Protein Rest Add 24.69 qt of water at 129.3 F 122.0 F 30 min
Saccharification Heat to 145.0 F over 15 min 145.0 F 30 min
Mash Out Heat to 158.0 F over 10 min 158.0 F 30 min
Sparge: Fly sparge with 4.46 gal water at 168.0 F
Mash Notes: lautered with juniper branches
I plan on seperating out 1.5 gallons to pitch with bread yeast and the rest will have Wyeast 1007 German Ale or possibly a wheat stain. This might seem weird but I think thati I'll boil the 1.5 gallons of bread yeast wort with juniper berries before i blend the two. My thinking is that it will stop the bread yeast and kill any wild strains of yeast that I hear might be in it. Obviously, the berries are being added to flavor, ~0.5oz
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 2.32 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 1.7
Carbonation Used: Bottle with 2.32 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Please let me know if you have anythoughts on this recipe, ive never done anything like it before
Roggenbier (German Rye Beer) (15 D)
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.76 gal
Boil Time: 60 min
End of Boil Vol: 6.76 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Ingredients
7 lbs Rye Malt (4.7 SRM) Grain 1 33.7 %
7 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 36.1 %
1 lbs 12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 8.4 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 7.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 5 4.8 %
1 lbs Rice Hulls (0.0 SRM) Adjunct 6 4.8 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 7 4.8 %
0.50 oz Perle [8.00 %] - Boil 60.0 min Hop 8 9.9 IBUs
0.40 oz Mt. Hood [6.00 %] - Boil 20.0 min Hop 9 3.6 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 13.5 IBUs
Est Color: 20.3 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
Sparge Water: 4.46 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 20 lbs 12.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Step Time
Protein Rest Add 24.69 qt of water at 129.3 F 122.0 F 30 min
Saccharification Heat to 145.0 F over 15 min 145.0 F 30 min
Mash Out Heat to 158.0 F over 10 min 158.0 F 30 min
Sparge: Fly sparge with 4.46 gal water at 168.0 F
Mash Notes: lautered with juniper branches
I plan on seperating out 1.5 gallons to pitch with bread yeast and the rest will have Wyeast 1007 German Ale or possibly a wheat stain. This might seem weird but I think thati I'll boil the 1.5 gallons of bread yeast wort with juniper berries before i blend the two. My thinking is that it will stop the bread yeast and kill any wild strains of yeast that I hear might be in it. Obviously, the berries are being added to flavor, ~0.5oz
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 2.32 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 1.7
Carbonation Used: Bottle with 2.32 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Please let me know if you have anythoughts on this recipe, ive never done anything like it before
