Geoff Humphrey's BrewBlog > BrewBlogs > Auslander [{"NAME":"Roggenbier (German Rye Beer)","VERSION":"1","CATEGORY":"German Wheat and Rye Beer","CATEGORY_NUMBER":"15","STYLE_LETTER":"D","STYLE_GUIDE":"BJCP 2008","TYPE":"Ale","OG_MIN":"1.046","OG_MAX":"1.056","FG_MIN":"1.01","FG_MAX":"1.014","IBU_MIN":"10","IBU_MAX":"20","ABV_MIN":"4.5","ABV_MAX":"6","COLOR_FORMULA":"SRM","COLOR_MIN":"14","COLOR_MAX":"19","INFO":"A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops."}]

Roggenbier (German Rye Beer)
BJCP 2008 – 15D

Batch #:

2014-04

Boil Time:

90 min

Brew Date:

February 22, 2014

Statistics

OG:

1.050 12.4° P

FG:

1.010 2.6° P

Real Extract:

4.4° P

Attenuation:

79% Apparent
64.5% Real

Color:

17.4SRM

IBU:

24.6

BU/GU:

0.49

ABV:

5.5%

ABW:

4.2%

Calories:

166 12 oz

Fermentables

Amount	Fermentable	% of Grist
10.00 pounds	Pilsner (Weyermann)	41.9%
10.00 pounds	Rye Malt	41.9%
1.00 pounds	Caramel/Crystal Malt - 60L	4.2%
0.62 pounds	Brown Malt	2.6%
0.62 pounds	Chocolate Rye Malt	2.6%
0.62 pounds	Crystal Rye	2.6%
1.00 pounds	Rice Hulls (Briess)	4.2%
23.86 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.00 ounces	Magnum	60 minutes	Boil		10.0%
1.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Weihenstephan Weizen	Wyeast	3068	Liquid

Mash Profile Single Infusion Mash, Medium Bodied Beer

Mash Steps

#	Name	Type	Time	Temp.
1	Mash In	Infusion	60 minutes	154° F
2	Mash Out	Infusion	10 minutes	168° F

Fermentation and Aging

Primary:

14 days @ 67° F

Secondary:

10 days @ 65° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Auslander

Roggenbier (German Rye Beer)BJCP 2008 – 15D