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J. C.'s Roggenbier

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J. C.'s Roggenbier

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5 Star Rating
3.0 stars based on 2 votes
1 reviews, Read the reviews
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Beer Style: Roggenbier (German Rye Beer)  (15D)
Recipe Type: all-grain
Yield: 5.5 US gallons

Roggenbier (German Rye Beer)
Beer Color

Ingredients:

  • 6 lbs 4.0 oz - Rye Malt (Weyermann) (3.0 SRM) (Grain)
  • 3 lbs 8.0 oz - Munich Malt (9.0 SRM) (Grain)
  • 3 lbs - Pilsner (Weyermann) (1.7 SRM) (Grain)
  • 1 lbs - Caramunich I (Weyermann) (51.0 SRM) (Grain)
  • 2.1 oz - Carafa Special II (Weyermann) (415.0 SRM) (Grain)
  • 1.0 oz - Tettnang [4.0%] - Boil 60 min (Hops)
  • 0.3 oz - Saaz [4.0%] - Boil 15 min (Hops)
  • 1 pkgs - Hefeweizen Ale (White Labs #WLP300) (Yeast)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.054 (13.3° P)
Final Gravity: 1.014 SG (3.5° P)
Alcohol by Vol: 5.3%
Color SRM: 15.1  Color Sample 
Bitterness IBU: 16.8
Recipe Type: all-grain
Yield: 5.50 US Gallons

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Reviews

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review rating
 Reviewed by U. Minocha on Tue Apr 25 2017

Used this recipe and substituted 6 oz malt rye for carafa. I did a glucanase rest at 113F. Recommend using at least 5 lbs rice hulls like I did and maybe 6-7 lbs. ThanX for a great stepping stone!!

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