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#55 Roggenbier

0
  • 14
    Gravity BLG
  • 22
    IBU
  • 5.8 %
    ABV
  • 6.6
    SRM
  • All Grain
    Type
  • Roggenbier
    Style
  • Malloy
    Brewer
Print

Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.3 liter(s)
    Mash size
  • 23 liter(s)
    Total mash volume

Steps

Temp Time
46 C 20 min
64 C 45 min
72 C 20 min
79 C 2 min

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Fermentables

14 BLG
5.8% ABV
6.6 SRM
Type Name Amount Yield EBC
Grain Żytni 3 kg 52.2% 85 % 8
Grain Viking Pilsner malt 1.5 kg 26.1% 82 % 4
Grain Viking Munich Malt 1 kg 17.4% 78 % 18
Grain Caramunich® typ I 0.25 kg 4.3% 73 % 80
Sum 5.75 kg

Hops

22 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 10 %
Boil Iunga 10 g 15 min 10 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 200 ml Fermentum Mobile

Notes

  • start = 15-17°C

    Fermentacja nie powninna przekraczać 21°C
    Mar 31, 2021, 9:19 AM

Discussion