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Breakdown


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Batch Size (gallons)5.5
Efficiency75%
Recipe typeAll Grain
Style15D. Roggenbier (German Rye Beer)
Original Gravity1.056
Final Gravity1.014
ABV5.51% (basic)   /   5.51% (advanced)       [what's this?]
IBU26.8
Color14.8 SRM
Boil Time60 min

YeastWyeast 3333 (German Wheat)

Fermentables
NameAmtPctSRM
Rye Malt5 lbs 8 oz50%4.7
Vienna Malt4 lbs36.4%3.5
Caramunich I (Weyermann) 12 oz6.8%34.5
RedX (BestMälz) 8 oz4.5%15.2284264
Carafa I 4 oz2.3%337

Hops
NameAmtTimeAlphaIBU
Hallertauer (Boil)1.5 oz604.8%23
Hallertauer (Boil).5 oz154.8%3.8

Directions

1) Infusion, Temp: 95 F, Time: 20 min, Amount: 22 qt, Dough in @98 degrees

2) Decoction, Temp: 122 F, Time: 30 min, Amount: 8 qt, Add about 8 qts. decocted wort

3) Decoction, Temp: 150 F, Time: 45 min, Amount: 12 qt, Add around 12 qts. decocted wort

Starting Mash Thickness: 2 qt/lb



TARGET WATER PROFILE:

Profile Name: Eldorado Springs

Ca2: 11

Mg2: 3

Na: 6

Cl: 0

SO4: 20

HCO3: 107


Fermentation
notes
Ferment @ 69 degrees F







This all grain Roggenbier (German Rye Beer) homebrew recipe was submitted by jay.thomas62.