1.057
OG1.014
FG5.6%
ABV18
IBU16
SRMNotes
Based on https://www.homebrewersassociation.org/homebrew-recipe/roger-that-roggenbier/ but scaled down to fit the style guidelines
TOTAL WATER NEEDED
7.69 Gallons
STRIKE WATER TEMP
161 Fahrenheit
TOTAL MASH VOLUME
8.69 Gallons
PREBOIL WORT
7.13 Gallons
POSTBOIL WORT
5.25 Gallons
INTO FERMENTER
5.00 Gallons
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 6.00 lb | Rye (US) | Mash | 47.52% |
| 3.00 lb | Bonlander Munich 10L (US) | Mash | 23.76% |
| 2.50 lb | Pilsen / Pilsner (US) | Mash | 19.80% |
| 1.00 lb | CaraMunich Type II (DE) | Mash | 7.92% |
| 2.00 oz | Carafa II (DE) | Mash | 0.99% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.50 oz | Tettnang - Pellet | Boil | 60 Minute(s) | 2.7% | 15.34 |
| 0.20 oz | Saaz - Pellet | Boil | 15 Minute(s) | 4.5% | 1.69 |
| 0.20 oz | Tettnang - Pellet | Boil | 15 Minute(s) | 2.7% | 1.01 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 3068 Weihenstephan Weizen Liquid Yeast | 73% - 77% |
Mash Schedule
| Temperature | Time |
|---|---|
| 154 F | 60 Minutes |
| 170 F | 10 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 62 F | 2 Week(s) |
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