Roggenbier Next In Brew Lineup.

[Greg2013]

This is the next beer i plan on doing,grains are weighed out,just waiting to order some hops and yeast.On the note i need a good dry yeast substitute for the liquid yeast suggested below,if one cannot be found i will go with M20 from Mangrove Jacks.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Roggenbier Mk.1
Brewer: Greg Power/"The Bible".
Asst Brewer:
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 30.21 l
Post Boil Volume: 24.71 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.041 SG
Estimated Color: 30.7 EBC
Estimated IBU: 16.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.90 kg               Rye Malt (9.3 EBC)                       Grain         1        58.9 %       
1.60 kg               Pilsner (2 Row) UK (2.0 EBC)             Grain         2        32.5 %       
0.30 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         3        6.1 %         
0.12 kg               Chocolate Malt (886.5 EBC)               Grain         4        2.4 %         
31.00 g               Hallertauer Hersbrucker [3.50 %] - Boil  Hop           5        13.6 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
15.00 g               Hallertauer Hersbrucker [3.50 %] - Boil  Hop           7        2.4 IBUs     
15.00 g               Tettnang [4.50 %] - Boil 0.0 min         Hop           8        0.0 IBUs     
1.0 pkg               Bavarian Wheat (Wyeast Labs #3638) [124. Yeast         9        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.92 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 13.33 l of water at 72.9 C          66.7 C        60 min       

Sparge: Batch sparge with 2 steps (6.95l, 15.36l) of 75.6 C water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[imark]

That going in the liffey brewers German beer comp?

[Greg2013]

That going in the liffey brewers German beer comp?

Not in the Liffey Brewer's Club boss 

[delzep]

That going in the liffey brewers German beer comp?

Not in the Liffey Brewer's Club boss 

Doesn't matter it's open to everyone (like pretty much all competitions on here)

[Tom]

I've bought the M20 too, for a Bavarian Weissbier, but it's not on the brew schedule for another couple of weeks, SO let me know how you get on with it, and if it's shit I'll use something else! The MJ yeasts seem to have gotten mixed reviews over the last few years.

[Greg2013]

That going in the liffey brewers German beer comp?

Not in the Liffey Brewer's Club boss 

Doesn't matter it's open to everyone (like pretty much all competitions on here)

When is the competition and do ye think i should enter ? I have never done a competiton before afraid to say so not sure what i should be doing.

[Greg2013]

I've bought the M20 too, for a Bavarian Weissbier, but it's not on the brew schedule for another couple of weeks, SO let me know how you get on with it, and if it's shit I'll use something else! The MJ yeasts seem to have gotten mixed reviews over the last few years.

Tom the M20 is called "workhorse" yeast and i have used it before in a couple of brews but not in a while.The way i look at it is a supercharged US05,very flat and neutral and more tolerant of high temp fluctuations,however i did notice on one of the previous brews that at the higher end of the temp range it did throw some funky flavours which at the time suited as it was a stout but in a heffe or weisse bier maybe not such a good idea.I would suggest if using it in a wheat beer keep it low say 15C-18C.

I think the M20 is meant to be an all in one yeast to throw in anything kinda like US05 or S04 even,one thing it will handle high gravity really well especially if you do a mini starter,and it does not throw a lot of krausen so you may think it is not working but it is,also i have found in the two previous brews i used it in one of which was a high gravity stout that it can finish in 7 days or less.

[Tom]

Excellent review of the workhorse yeast, but M20 is Bavarian Weissbier yeast. Workhorse is M10. Nice to know it would work in place of something like WLP007 which I've used on an imperial stout, but it took, IIRC, a little longer than a week!

Anyway, I'll be using the M20 for the Weissbier, and controlling the temperature throughout, though possibly going warmer. I read that someone had a good result from as high as 27oC.

[imark]

That going in the liffey brewers German beer comp?

Not in the Liffey Brewer's Club boss 

Doesn't matter it's open to everyone (like pretty much all competitions on here)

When is the competition and do ye think i should enter ? I have never done a competiton before afraid to say so not sure what i should be doing.

26th September. Check the competition sub forum for more info. If your beer is to style it's worth a pop.

[Greg2013]

I don't know if it is to style though,i had to adapt the recipe to what i had at hand and have no idea how to check that tbh.

[Leann ull]

Tell him Pob!

[Greg2013]

Tell him Pob!

Tell me what ya cheeky git

[Greg2013]

Final draft of this brew,going to be brewing this up and pitching a Bavarian Weizen starter on this hopefully tomorrow(WLP 351).





BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Roggenbier.
Brewer: Greg Power/The Bible.
Asst Brewer:
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 28.98 l
Post Boil Volume: 25.48 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.045 SG
Estimated Color: 30.1 EBC
Estimated IBU: 13.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.90 kg               Rye Malt (9.3 EBC)                       Grain         1        58.9 %       
1.60 kg               Pilsner (2 Row) UK (2.0 EBC)             Grain         2        32.5 %       
0.30 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         3        6.1 %         
0.12 kg               Chocolate Malt (886.5 EBC)               Grain         4        2.4 %         
36.00 g               Hallertauer Hersbrucker [2.40 %] - Boil  Hop@60          5        9.9 IBUs     
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
18.00 g               Hallertauer Hersbrucker [2.40 %] - Boil  Hop@10           7        1.8 IBUs     
15.00 g               Tettnang [3.80 %] - Steep/Whirlpool  20. Hop@FO 20min Steep          8        2.0 IBUs     
1.0 pkg               Bavarian Weizen Yeast (White Labs #WLP35 Yeast         9        -             


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 4.92 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 13.83 l of water at 72.7 C          66.7 C        60 min       

Sparge: Fly sparge with 21.08 l water at 75.6 C
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[Greg2013]

Estimated pre boil volume 28.98lt/actual 29.5lt(i know where the extra 500ml came from though),estimated pre boil OG 1038/actual pre boil OG 1034.

Volume Into Fermenter : 24.0lt + 1.0lt starter =25.0lt.

O.G. : 1048

Happy days,just pitched the starter this morning and there is a couple inches thick Krausen on it already and sh is bubbling away like the clappers.

On another note it seems at a boil volume of 30 litres or so i am boiling off 1.0lt or so less than i thought so i need to adjust the equipment profile in Beersmith. As matter of interest does anyone know what the size hole is for the elements that come with the Peco boilers from HBC ?

[Greg2013]

O.G. : 1048.

F.G. : 1004.

ABV. : 5.9%abv.

IBU. : 14.6 ibu.