Roggenbier

"Grain: 50% 6lbs Rye Malt 21% 2lb 8oz Munich Malt 21% 2lb 8oz Pilsner Malt 4% 8oz Caramel 120 4% 8oz Caramunich III Hops: .5 oz Styrian Goldings - Boil - 60 min .5 oz Syrian Goldings Boil - 15 min Yeast: 1.0 pkg Wyeast 3638 Bavarian Wheat Wyeast Original Specs: Roggenbier By the Numbers Batch Size: 5 gallons (19 liters) Color Range: 14 – 19 SRM Original Gravity: 1.046 – 1.056 OG Final Gravity: 1.010 – 1.014 FG IBU Range: 10 – 20 ABV Range: 4.5 – 6.0%"

CellarDog47

creator

11/16/2024

date

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Rustic Rye Beer

bread rye brewing rustic savory

Releated Recipes

Savory Chinese Pork on Garlic Bread

2/23/2024NeilsWorld

Cheesy Pepperoni Swirl Bread

8/11/2023lukestone007

Tangy Salmon Delight Bread

8/1/2023ghost-thyme

hide ads

Comments

Name: Roggenbier
Yield: 12
Ingredients: 6 lbs rye malt; 2 lbs 8 oz Munich malt; 2 lbs 8 oz Pilsner malt; 8 oz Caramel 120 malt; 8 oz Caramunich III malt; 0.5 oz Styrian Goldings hops (60 min); 0.5 oz Styrian Goldings hops (15 min); 1.0 pkg Wyeast 3638 Bavarian Wheat yeast; 4 cups warm water (about 110°F); 2 tbsp honey; 2 tsp salt

No comments yet.