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Homebrewing Brew Day- Roggenbier (German Rye Beer)



In this video I attempted to brew a Roggenbier which is a german rye beer. I was very please with the final result and am happy to share this one with you all.

Roggenbier

Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Size: 7.31 gal
Boil Time: 90 min
Final Bottling Volume: 5.10 gal
Date: 05/23/2013
Brewer: Tyler Everson
Asst Brewer:
Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain Brewhouse Efficiency: 70.00
Taste Rating(out of 50): 39.0

Mash Ingredients
8.0 oz Rice Hulls (0.0 SRM)
6 lbs Rye Malt (4.7 SRM)
3 lbs Munich Malt (9.0 SRM)
2 lbs Pilsner (2 Row) Ger (2.0 SRM)
1 lbs 5.3 oz Caramunich II (Weyermann) (63.0 SRM)
1 lbs Wheat – Red Malt (Briess) (2.3 SRM)
2.1 oz Carafa Special II (Weyermann) (415.0 SRM)

Boil Ingredients
1.00 oz Tettnang [4.50 %] – Boil 60.0 min
0.50 oz Saaz [4.00 %] – Boil 15.0 min
0.50 oz Saaz [4.00 %] – Boil 5.0 min

Fermentation Ingredients
1.0 pkg Weihenstephan Weizen (Wyeast Labs Yeast 10 – #3068) [124.21 ml]

Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (14.00 days at 67.0 F ending at 67.0 F)

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