27.A Roggenbier

[Durul]

Yıllar önce yapmıştım bu stili, weisbier, hefeweisen , weisenbock, roggenbock ,hopfenweisendoppelbok, weisendoppelbock derken ihma ettim bu stili, şimdi telafi zamanı

Brewfather

Roggenbier

4.9% / 12.7 °P

Recipe by

Durul Güven

All Grain

Jet 30

74.7% efficiency

Batch Volume: 26 L

Boil Time: 60 min

Mash Water: 25.79 L

Sparge Water: 9.85 L

Total Water: 35.64 L

Boil Volume: 31.73 L

Pre-Boil Gravity: 1.045

Vitals

Original Gravity: 1.051

Final Gravity (Adv): 1.014

IBU (Tinseth): 15

BU/GU: 0.29

Color: 14 SRM

Mash

Temperature — 45 °C — 35 min

Temperature — 63 °C — 30 min

Decoction — 100 °C — 30 min

Temperature — 68 °C — 30 min

Decoction — 100 °C — 30 min

Temperature — 78 °C — 10 min

Malts (6.48 kg)

3.37 kg (49.6%) — Weyermann Rye Malt — Grain — 3 SRM

1.03 kg (15.2%) — Weyermann Munich II — Grain — 11.5 SRM

850 g (12.5%) — Weyermann Caramunich III — Grain — 71 SRM

520 g (7.7%) — Muntons Maris Otter Malt — Grain — 3 SRM

450 g (6.6%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM

260 g (3.8%) — Weyermann Wheat Malt Dark — Grain — 7 SRM

Other (320 g)

320 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM

Hops (69 g)

3 g (2 IBU) — Mount Hood 6% — First Wort

33 g (9 IBU) — Mount Hood 6% — Boil — 15 min

33 g (4 IBU) — Mount Hood 6% — Boil — 5 min

Yeast

1 pkg — White Labs WLP380 Hefeweizen IV Ale 80%

Fermentation

Primary — 18 °C — 19 days

Primary — 0 °C — 2 days

Carbonation: 2.5 CO2-vol

[Durul]

Reçete çok az da olsa değişti

Açıkta pilsner vardı onu olduğu kadar kullandım üstünü de yine açık olan marisle tamamladım bir de çavdar maltı % 50 olsun diye 30 gram buğdaydan düşüp çavdar ekledim

Brewfather

Roggenbier
4.9% / 12.7 °P
Recipe by
Durul Güven

All Grain

Jet 30
74.7% efficiency
Batch Volume: 26 L
Boil Time: 60 min

Mash Water: 25.79 L
Sparge Water: 9.85 L
Total Water: 35.64 L
Boil Volume: 31.73 L
Pre-Boil Gravity: 1.045

Vitals
Original Gravity: 1.051
Final Gravity (Adv): 1.014
IBU (Tinseth): 15
BU/GU: 0.29
Color: 15 SRM

Mash
Temperature — 45 °C — 35 min
Temperature — 63 °C — 30 min
Decoction — 100 °C — 30 min
Temperature — 68 °C — 30 min
Decoction — 100 °C — 30 min
Temperature — 78 °C — 10 min

Malts (6.48 kg)
3.4 kg (50%) — Weyermann Rye Malt — Grain — 3 SRM
980 g (14.4%) — Weyermann Munich I — Grain — 7.6 SRM
900 g (13.2%) — Weyermann Caramunich III — Grain — 71 SRM
420 g (6.2%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
350 g (5.2%) — Weyermann Pilsner — Grain — 1.7 SRM
260 g (3.8%) — Weyermann Carawheat — Grain — 50 SRM
170 g (2.5%) — Muntons Maris Otter Malt — Grain — 3 SRM

Other (320 g)
320 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM

Hops (69 g)
3 g (2 IBU) — Mount Hood 6% — First Wort
33 g (9 IBU) — Mount Hood 6% — Boil — 15 min
33 g (4 IBU) — Mount Hood 6% — Boil — 5 min

Miscs
0.7 g — Baking Soda (NaHCO3) — Mash
0.9 g — Calcium Chloride (CaCl2) — Mash
3.1 g — Canning Salt (NaCl) — Mash
0.7 g — Chalk (CaCO3) — Mash
2.9 g — Epsom Salt (MgSO4) — Mash
1 g — Gypsum (CaSO4) — Mash
0.7 g — Slaked Lime (Ca(OH)2) — Mash

Yeast
1 pkg — White Labs WLP380 Hefeweizen IV Ale 80%

Fermentation
Primary — 18 °C — 19 days
Primary — 0 °C — 2 days

Carbonation: 2.5 CO2-vol

Water Profile
Ca2+
100
Mg2+
15
Na+
50
Cl-
65
SO42-
47
HCO3-
79