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Dark Sunshine Rye

Dark Sunshine Rye

Roggenbier (German Rye Beer) • All Grain • 5 gal

crawfow

Should decoct this, but I am lazy...I'll just let it rest at 152 F for 70 minutes or so.

February 28, 2005 pm 10:39pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 6.5 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 5 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • .20 lbs Weyermann Carafa® III; Weyermann

    Weyermann Carafa® III; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • .5 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • .75 oz Hallertau - 4.5 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • White Labs WLP300 Hefewizen Ale

    White Labs WLP300 Hefewizen Ale

    This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: D - Roggenbier (German Rye Beer)

Range for this Style
Original Gravity: 1.056 1.046 - 1.056
Terminal Gravity: 1.013 1.010 - 1.014
Color: 18.3 SRM 14 - 19
Alcohol: 5.7% ABV 4.5% - 6%
Bitterness: 16.9 IBU 10 - 20

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