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Joe's German Ryebier
| Brewer: | Buzzerj | Email: | buzzerj@yahoo.com | |||||
| Beer: | Joe's German Ryebier | Style: | Roggenbier | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.053 | FG: | 1.014 | |||||
| Alcohol: | 5.0% v/v (3.9% w/w) | |||||||
| Water: | Use purchased water | |||||||
| Grain: | 8 oz. German Pilsner 4 oz. German Vienna 6 oz. German Munich 8 oz. Weyermann CaraMunich III 3 lb. 8 oz. Weyermann Rye Malt 6 oz. Weyermann Chocolate Rye |
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| Mash: | 75% efficiency | |||||||
| Mash at 1.25 Lbs. Malt/quart of water at 152°F for 90 minutes. |
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| Boil: | 60 minutes | SG 1.066 | 4 gallons | |||||
| 3.15 lb. Light malt extract | ||||||||
| 1 tsp Irish Moss with 15 minutes left in the boil. | ||||||||
| Hops: | 1 oz. Hallertauer Hersbrucker (4.5% AA, 60 min.) 0.5 oz. Saaz (3.75% AA, 15 min.) 0.5 oz. Saaz (aroma) |
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| Yeast: | Wyeast 3333 German Wheat Yeast | |||||||
| Log: | Ferment at 64°F for one week, transfer to secondary and ferment at 68°F for one week. |
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| Carbonation: | 3/4 cup corn sugar in 2 cups water | |||||||
Recipe posted 12/31/12.
