Beer Style: Roggenbier (German Rye Beer)
(15D)
Recipe Type: partial mash
Yield: 5 US gallons
The dry, crisp flavor of rye malt and relatively high IBUs make this beer that quite refreshing.
Original Gravity: 1.050
Final Gravity: 1.013
Alcohol by Vol: 4.9%
Color SRM: 10 Color Sample
Bitterness IBU: 58
Recipe Type: partial mash
Yield: 5.00 US Gallons
Steep crushed malted grain in 2 gallons (7.6 L) of 150 °F (66 °C) water for 30 minutes. Remove the grains, then bring water to a boil.
When boiling starts, stir in the malt syrup. Return to a boil, adding hops at times specified in ingredient list. Fill your sanitized carboy with 2 gallons (7.6 L) of cold water. Strain the hot wort into the carboy and top off to the 5.25-gallon (20-L) mark. Add yeast when beer is less than 78 °F (26 °C) and ferment. Add the dry hops when the beer is done fermenting. Remove the dry hops after about four days. Bottle your beer, age for 2–3 weeks and enjoy!
Source: Andro