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Beer Style: Roggenbier (German Rye Beer) (15D)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
The dry, crisp flavor of rye malt and relatively high IBUs make this beer that quite refreshing.
Ingredients:
- 3.3 lbs. (1.5 kg) Coopers Light liquid malt extract
- 2.0 lbs. (0.9 kg) Coopers Light dried malt extract
- 1.0 lb. (0.45 kg) rye malt
- 1.0 lb. (0.45 kg) Munich malt (10 °L)
- 0.5 lb. (0.23 kg) Victory malt
- 6.0 oz. (170 g) honey malt
- 10.5 AAU Magnum hops (60 mins) (0.75 oz./21 g of 14% alpha acids)
- 3.75 AAU Fuggle hops (30 mins) (0.75 oz./21 g of 5% alpha acids)
- 2.5 AAU Kent Golding hops (20 mins) (0.5 oz./14 g of 5% alpha acids)
- 2.5 AAU Kent Golding hops (10 mins) (0.5 oz./14 g of 5% alpha acids)
- 1.0 oz. (28 g) Fuggle hops (0 mins)
- 2.0 oz. (57 g) Amarillo hops (dry hop)
- 1.0 tsp. Irish moss (15 mins)
- White Labs WLP051 (California Ale V) or Wyeast 1332 (Northwest Ale) yeast
- 0.75 cups corn sugar (for priming)
Additional Instructions
Boil: 60 MinutesBeer Profile
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
Procedure:
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
