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  • scoobscoob
    Posts: 16,617
    RoggenBier

    BJCP Style and Style Guidelines
    -------------------------------

    15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)

    Min OG: 1.046 Max OG: 1.056
    Min IBU: 10 Max IBU: 20
    Min Clr: 14 Max Clr: 19 Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
    Total Grain (Lbs): 11.25
    Anticipated OG: 1.056 Plato: 13.90
    Anticipated SRM: 17.0
    Anticipated IBU: 18.5
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes

    Pre-Boil Amounts
    ----------------

    Evaporation Rate: 15.00 Percent Per Hour
    Pre-Boil Wort Size: 5.88 Gal
    Pre-Boil Gravity: 1.048 SG 11.90 Plato


    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    44.4 5.00 lbs. Rye Malt America 1.030 4
    44.4 5.00 lbs. Pale Malt(2-row) America 1.036 2
    8.9 1.00 lbs. Munich Malt Germany 1.037 8
    2.2 0.25 lbs. Weyermann Carafa Special II Germany 1.036 558

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.00 oz. Hallertau Hersbrucker Whole 4.75 18.5 First WH


    Yeast
    -----

    WYeast 3068 Weihenstephan Weizen


    Mash Schedule
    -------------

    Mash Type: Decoction
    Grain Lbs: 11.25
    Water Qts: 12.25 - Before Additional Infusions
    Water Gal: 3.06 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.09 - Before Additional Infusions

    Acid Rest Temp : 95 Time: 35
    Protein Rest Temp : 120 Time: 35
    Intermediate Rest Temp : 0 Time: 0
    Saccharification Rest Temp : 156 Time: 60
    Mash-out Rest Temp : 170 Time: 10
    Sparge Temp : 170 Time: 10


    Total Mash Volume Gal: 3.96 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.




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