Geoff Humphrey's BrewBlog > BrewBlogs > Quatsch [{"NAME":"Franconian-Style Rotbier","CATEGORY":"European Origin Lager","VERSION":"1","CATEGORY_NUMBER":"","STYLE_LETTER":"","STYLE_GUIDE":"Brewers Association 2021","TYPE":"All Grain","OG_MIN":"1.046","OG_MAX":"1.056","FG_MIN":"1.008","FG_MAX":"1.010","IBU_MIN":"20","IBU_MAX":"28","COLOR_MIN":"13","COLOR

Franconian-Style Rotbier
Brewers Association 2021 – European Origin Lager

Batch #:

2022-09

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

June 27, 2022

Statistics

OG:

1.055 13.6° P

FG:

1.013 3.3° P

Real Extract:

5.2° P

Attenuation:

75.7% Apparent – 61.8% Real

Carbonation:

2.3 volumes

Color:

16.6SRM

IBU:

25.1

BU/GU:

0.46

ABV:

5.5%

ABW:

4.4%

Calories:

183 12 oz

Fermentables

Amount	Fermentable	% of Grist
7.00 pounds	Vienna Malt Weyermann	30%
4.69 pounds	Carared Weyermann	20.1%
4.50 pounds	Floor Malted Pilsner Leopold Bros.	19.3%
3.12 pounds	Platinum Star LOXless Prairie Malt	13.4%
1.87 pounds	Caramunich I Weyermann	8%
1.87 pounds	Melanoidin Weyermann	8%
0.25 pounds	Carafa Special II Weyermann	1.1%
23.30 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.50 ounces	Hallertauer Mittelfrueh	90 minutes	First Wort	Pellet	4.8%
0.90 ounces	Hallertau Magnum	60 minutes	Boil	Pellet	12.1%
1.50 ounces	Hallertauer Mittelfrueh	10 minutes	Boil	Pellet	4.8%
3.90 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
3.00 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
3.00 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
3.00 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
6.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
2.00 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
2.00 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
2.00 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
3.00 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Saflager Lager	Fermentis	W-34/70	Dry

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

13.23 gallons

Boil Time:

90 minutes

Evaporation Rate:

7.56% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Single Decoction - Batch Sparge - Mash Out - Well Modified Malts

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Low Sach Rest	Infusion	35 minutes	134° F
2	Decotion	Decoction	45 minutes	154° F

Fermentation and Aging

Primary:

8 days @ 50° F

Secondary:

2 days @ 62° F

Tertiary:

2 days @ 34° F

Age:

30 days @ 34° F

General Info

Alternative Rotbier recipe from Weyermann.

Added Carafa for color Sub Wyeast 2633 or Saflager 34/70 Ferment at 53, keg day 13 and lager 5 weeks at 34.

Quatsch

Franconian-Style RotbierBrewers Association 2021 – European Origin Lager