Dark Sunshine Rye
Roggenbier (German Rye Beer) • All Grain • 5 gal
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
Ingredients (All Grain, 5 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 |
