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Roggenbier

From the BrewBlog of Velkommen til – Gvarv, Telemark Norway
Printed October 19, 2018

Specifics
Style: Roggenbier (German Rye Beer)
Contributor: Thomas Hellberg Hagen
Yield: 50 liters
Calories: 183 (12 ounces)
ABV: 6.1%
ABW: 4.8%
OG: 1.056
OG (Plato): 13.81° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.59° P
App. Atten.: 81.5%
Real Atten.: 66.7%
BJCP Style Info: Roggenbier (German Rye Beer)
O.G.: 1.046 - 1.056
F.G.: 1.010 - 1.014
ABV: 4.5 - 6.0%
Bitterness: 10 - 20 IBUs
Color: 14 - 19 SRM
Info: A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.

Commercial Examples: Paulaner Roggen, Bürgerbräu Wolznacher Roggenbier.

General Information
Method: All Grain
Malts and Grains
6.78 kilograms Rye Malt 48.1% of grist
3.25 kilograms Pilsner 23% of grist
2.83 kilograms Munich I 20.1% of grist
0.80 kilograms Caramunich II 5.7% of grist
0.31 kilograms Caramunich I 2.2% of grist
0.14 kilograms Carafa Special 2 1% of grist
14.11 kilograms Total Grain Weight 100% of grist
Non-Fermentables
0 Whirlfloc Tablet @ 15 minutes  
0 Yeast Nutrient @ 15 minutes  
Hops
80.00 grams Tettnanger 4.0% @ 60 minutes
Use: Boil
320 AAUs
20.00 grams Saaz 3.6% @ 15 minutes
Use: Boil
72 AAUs
100.00 grams Total Hop Weight 392 AAUs
Roggenbier
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 35.3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 51.2  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 57.7  
Post-Boil Amount: 50  
Boil Time:  
Original Gravity: 1.056 / 13.8° P  
     
     
     
     
Brew Day Notes
 

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