Roggenbier WL 369
Roggenbier (German Rye Beer)
Type: All Grain Date: 8/12/2014
Batch Size (fermenter): 240.00 l Brewer: jk
Boil Size: 240.00 l Asst Brewer:
Boil Time: 60 min Equipment: WL Large system
End of Boil Volume 235.00 l Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 240.00 l Est Mash Efficiency 81.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
28.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 47.5 %
16.00 kg rye malt (4.7 SRM) Grain 2 27.1 %
9.00 kg Vienna Malt (3.5 SRM) Grain 3 15.3 %
6.00 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 10.2 %
180.00 g Columbus (Tomahawk) [15.00 %] - Boil 60.0 min Hop 5 25.7 IBUs
680.00 g NZ Rakau [10.60 %] - Boil 5.0 min Hop 6 13.7 IBUs
1.0 pkg Bavarian Weizen Yeast (White Labs #WLP351) [35.49 ml] Yeast 7 -
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -
1.0 pkg Dusseldorf Alt Yeast (White Labs #WLP036) [35.49 ml] Yeast 9 -
1.0 pkg Leeuwenhoek Yeast Blend (White Labs #WLP564) Yeast 10 -

Beer Profile
Est Original Gravity: 13.379 Plato Measured Original Gravity: 13.200 Plato
Est Final Gravity: 3.094 Plato Measured Final Gravity: 2.564 Plato
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 5.7 %
Bitterness: 39.4 IBUs Calories: 501.2 kcal/l
Est Color: 8.9 SRM

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 59.00 kg
Sparge Water: 59.05 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 153.87 l of water at 73.1 C 66.7 C 60 min
Mash Out Add 86.17 l of water at 93.7 C 75.6 C 10 min
Sparge Step: Fly sparge with 59.05 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 7.2 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C

Notes

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