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Thursday, September 15, 2011

Roggenbier - Chocolate Caramel Rye Ale

Roggenbier - Chocolate Caramel Rye Ale

I got this recipe from someone on HBT, and I like it a lot.


Roggenbier
Roggenbier (German Rye Beer)
Type: All Grain Date: 6/1/2011
Batch Size (fermenter): 5.00 gal Brewer: MikeRoBrew / Mike Dahlheimer
Boil Size: 6.43 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Final Bottling Volume: 5.00 gal Brewhouse Efficiency: 75.00
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
4.0 oz Rice Hulls (0.0 SRM) Adjunct 6 2.1 %
5 lbs Rye Malt (Briess) (3.7 SRM) Grain 1 42.6 %
4 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 34.0 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 17.0 %
4.0 oz Caramel Wheat Malt (46.0 SRM) Grain 4 2.1 %
4.0 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 5 2.1 %
1.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 7 13.5 IBUs
1.0 pkg Bavarian Wheat (Wyeast Labs #3638) [125.00 ml]
or WB_06 Bavarian Wheat dry yeast		 Yeast 8 -
Beer Profile
Est Original Gravity: 1.061 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.0 % Actual Alcohol by Vol: 0.6 %
Bitterness: 13.5 IBUs Calories: 32.0 kCal/12 oz






Roggenbier on the left



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