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AP Rye Beer
Roggenbier (German Rye Beer) • All Grain • 5.5 gal
Classic Roggenbier
February 20, 2010 pm 03:21pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 6.5 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .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.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
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: | 1.055 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 17.0 SRM | 14 - 19 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 15.8 IBU | 10 - 20 | |
Discussion
Absolutely delicious
2010-02-27 4:56pm
This brew was racked to secondary 2/27/10. FG is 1.013. It isn't ready to keg yet but it very drinkable right now.
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