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Roggenbier

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 11.5 liter(s)
    Mash size
  • 14.8 liter(s)
    Total mash volume

Steps

Temp Time
44 C 15 min
64 C 30 min
72 C 20 min
76 C 1 min

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Fermentables

12.9 BLG
5.2% ABV
11.6 SRM
Type Name Amount Yield EBC
Grain Viking Munich Malt 1 kg 30.3% 78 % 20
Grain Rye Malt 2 kg 60.6% 63 % 10
Grain Słód Caramunich Typ II Weyermann 0.3 kg 9.1% 73 % 120
Sum 3.3 kg

Hops

18 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 8 g 60 min 11 %
Boil Izabella 10 g 1 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 0.8 ml Fermentum Mobile

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