BrewBlog: Joe Roggen
Specifics
Reference
Style:
Brewer: Chris Hillman
Brew Date: September 10, 2011
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
15.1/29.7
Bitterness (Calc): 15.7 IBU (Daniels)
BU/GU: 0.26
Calories: 200 (12 ounces)
ABV: 5.7%
ABW: 4.5%
Batch No: 201112
OG: 1.060
OG (Plato): 14.74° P
FG: 1.017
FG (Plato): 4.33° P
Real Extract: 6.21° P
App. Atten.: 70.6%
Real Atten.: 57.9%
General Information
Method: All Grain
Comments

Recipe for Iron Brewer championship round.

Required ingredients:
* Rye Malt
* Weihenstephan yeast
* Sorachi Ace hops

Roggenbier seemed to be a good fit for the ingredients, and I’ve wanted tobrew one for some time. The Sorachi Ace will be a bit out of character forthe style, but I think it will be really tasty.I’ll be using rice hulls along with doing a complicated step mash. At over50% rye the grist will be really gummy. I think the beta glucan rest,and protein rest will help with lautering, and may improve body and headretention. Going to do the saccharification rest high at 158F to improvebody in the finished beer. Rye has a tendency to really dry out.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
6.50 pounds 53.8% of grist
1.50 pounds 12.4% of grist
1.50 pounds 12.4% of grist
1.50 pounds 12.4% of grist
0.50 pounds 4.1% of grist
0.50 pounds 4.1% of grist
0.09 pounds 0.7% of grist
12.09 pounds 100% of grist
Reference
Hops
0.50 ounces
Sorachi Ace
10.50% Pellets @ 30 minutes
Type: Bittering
Use: Boil
5.3 AAUs
1.00 ounces
Sorachi Ace
10.50% Pellets @ 2 minutes
Type: Bittering
Use: Boil
10.5 AAUs
1.50 ounces Total Hop Weight 15.8 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Weihenstephan Weizen
Manufacturer: Wyeast
Product ID: 3068
Type: Wheat
Flocculation: Low
Attenuation: 75%
Temperature Range: 64–75°F
Amount: 1000 ml
Mash Profile

3 Step Temperature Mash w/ Beta Glucan rest

Grain Temperature: 70°F Tun Temperature: 70°F
Sparge Temperature: 168°F PH:
PPG: 27.4 Efficiency: 99.9%
Notes:

A mash for grists containing a high percentage of Rye malt.

Steps

# Name Type Time Temp. Description
1 Beta Glucan rest Infusion 20 min. 113°F

Beta Glucan Rest

2 Protein Rest Temperature 20 min. 122°F
3 Saccharification Rest Temperature 45 min. 156°F
4 Mash Out Temperature 10 min. 168°F

Mash Out

Fermentation
Primary: 10 days @ 63° F
Secondary: 0 days @ 63° F
Tertiary: 0 days @ ° F
Age: 14 days @ 70° F
Tasting Reviews
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