Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 11 gal | 90 min | 18.8 IBUs | 15.0 SRM | 1.049 | 1.004 | 5.9 % |
| Actuals | 1.057 | 1.016 | 5.4 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Roggenbier | 27 | 1.046 - 1.056 | 1.01 - 1.014 | 10 - 20 | 14 - 19 | 2.5 - 3.1 | 4.5 - 6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Rye Malt | 11.39 lbs | 48.94 |
| Pale Ale Malt, Northwestern (Great Western) | 5 lbs | 21.49 |
| Munich | 4.746 lbs | 20.39 |
| Caramunich Malt | 1.898 lbs | 8.16 |
| Carafa II | 3.8 oz | 1.02 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Tettnang | 5.5 oz | 60 min | Boil | Pellet | 1.7 |
| Saaz | 1 oz | 15 min | Boil | Pellet | 1.7 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride | 6.80 g | 60 min | Mash | Water Agent |
| Phosphoric acid 10% | 4.00 ml | 0 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Hefeweizen Ale (WLP300) | White Labs | 74% | 68°F - 72°F |
| Brettanomyces Bruxellensis (WLP648) | White Labs | 93% | 69.8°F - 86°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Saccharification | 154°F | 60 min |
| Mash Out | 168°F | 10 min |
Notes
| Split batch and pitched clean and funky yeast Scored 38 @ Malt Madness and 1st in historical |
Download
| Download this recipe's BeerXML file |