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Roggenbier

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

Steps

Temp Time
44 C 20 min
64 C 40 min
72 C 20 min

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Fermentables

13.8 BLG
5.7% ABV
12.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Rye Malt 4 kg 66.7% 85 % 7
Grain Słód Caramunich Typ II Weyermann 1 kg 16.7% 73 % 120
Grain Munich Malt 1 kg 16.7% 80 % 18
Sum 6 kg

Hops

20 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 60 g 60 min 3 %
Aroma (end of boil) Hallertau 30 g 5 min 3 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 11.5 g Safbrew

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