In our Roggenbier episode, we had the pleasure of having John join us for our tasting. Our Homebrew club was going to have a member only competition, and as it turns out, only 3 people brewed a Roggenbier, Jesse, John, and I.
John’s beer was pretty great! Which was terrific, because Jesse and mine weren’t terribly good 🙂
*Update 10/6/2021 – John’s recipe took Gold at the 2021 Rocky Mountain Homebrew Challenge. Congratulations John!
In any case, here’s John’s Recipe:
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
20.8 IBUs |
29.4933841 |
1.057 |
1.014 |
5.7 % |
Fermentables
| Name |
Amount |
% |
| Rye Malt (Briess) |
6 lbs |
45.28 |
| Caramunich II (Weyermann) |
3 lbs |
22.64 |
| Vienna Malt |
3 lbs |
22.64 |
| Caramunich I (Weyermann) |
8 oz |
3.77 |
| Dark Crystal (Crystal 400) (Crisp) |
8 oz |
3.77 |
| Carafa I |
4 oz |
1.89 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Perle |
0.75 oz |
60 min |
Boil |
Pellet |
6.8 |
| Perle |
0.5 oz |
10 min |
Boil |
Pellet |
6.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Baking Soda |
1.50 g |
60 min |
Mash |
Water Agent |
| Calcium Chloride |
0.30 g |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
0.30 g |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Hefeweizen Ale (WLP300) |
White Labs |
74% |
68°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
60 min |
