You Brew Your Own Beer? Roggenbier – BIAB style

Today I did my Roggenbier. I pitched the wort onto the yeast cake from my Dampfbier. First I siphoned roughly half the cake into a clean bucket because I split the wort into 2-3 gallon volumes to provide the extra headspace WY3068 likes’

Beautifully colored mash, smelled great too

Nice brown wort

Split between 2 buckets for the WY3068 active fermentation. Just fit the buckets in my chamber.

The recipe:
Type: All Grain
Date: 7/31/2011
Batch Size: 6.00 gal
Brewer: Two If By Sea
Boil Size: 9.69 gal
Boil Time: 90 min
Equipment: BIAB
Brewhouse Efficiency: 80.00

Amount Item Type % or IBU
6.25 lb Rye Malt (4.7 SRM) Grain 45.03 %
3.50 lb Munich Malt (9.0 SRM) Grain 25.22 %
3.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 21.61 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 7.20 %
0.13 lb Carafa II (412.0 SRM) Grain 0.94 %
1.00 oz Tettnang [5.20 %] (60 min) Hops 16.6 IBU
0.33 oz Saaz [4.00 %] (15 min) Hops 2.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Beer Profile
Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.08 %
Bitterness: 18.7 IBU
Calories: 43 cal/pint
Est Color: 15.2 SRM

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