The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Roggen Bier

I was unable to find an wxample of a Roggen bier in my area so I decided to brew one. I based this recipe on the description of Thurn & Taxis Roggen Bier.

Brewer: Andrew Leach Email: leacha@address.com
Beer: Roggen Bier Style: Roggen
Type: All grain Size: 5.50 gallons
Color:
22 HCU (~12 SRM)
Bitterness: 20 IBU
OG: 1.052 FG: 1.053
Alcohol: -
Grain: 4 lb. 6 oz. Belgian pale
3 lb. 4 oz. Wheat malt
2 lb. 3 oz. Rye malt
1 lb. 1 oz. Dark wheat malt
6 oz. Crystal 60L
2 oz. Chocalate malt
Mash: 70% efficiency
Mash Type: Single Step

Qts Water Per LBS Grain: 1.10 Total Qts: 12.71

Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 168 Time: 30
Sparge Temp : 170 Time: 60
Boil: 90 minutes SG 1.037 7.80 gallons
Hops: .80 oz. Perle (6.10% AA, 60 min.)
.20 oz. Tettnanger (4.5% AA, 15 min.)
Yeast: WYeast 3638 Bavarian Wheat
Log: Brewing Date: Saturday May 12, 2001

Updates to follow.
Carbonation: 2.8 volumes Keg: 32.4 psi @ 68°F

Recipe posted 05/05/01.