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Home » Recipes » Roggen Ruse Roggenbier
Roggen Ruse Roggenbier
Style:    Roggenbier (Rye Beer)
Brewed by:    Jeremy & Steve Raub
Batch Size:    5.5 Gallons
Boil Time:    60 Minutes
Est. OG    1.046
Actual OG    1.046
Actual FG    1.016
Est. IBU    13 IBUs
Est. Color    7.7 SRM
Est. ABV    4.0%
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Rye Malt Weyermann 7.20 lbs 60.9%
Pilsner Weyermann 1.80 lbs 15.2%
Munich 100 1.2 lbs 10.1%
Crystal 60L Weyerman 0.62 lbs 5.3%
Wheat Malt Weyerman 0.62 lbs 5.3%
Acidualted Malt Weyerman 0.38 lbs 3.2%
Hops
Name Form Alpha Amount Time
Tettnang Pellet 4.5% 1.0 oz 60
Hallertauer Pellet 4.5% 0.25 oz 15
Yeast
Man. Code Name Type Amount (Starter)
Wyeast 2206 Bavarian Lager Lager
White Labs WLP380 Bavarian Hefeweizen IV Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Acid Rest 95 F 20 minutes Infusion
Protein Rest 122 F 20 minutes Decoction
Saccharafication Rest 148 F 20 minutes Infusion
Mash out 168 F 10 minutes
Extras
1 tsp Irish Moss (20 minutes)
1/8 tsp Super Superfood (20 minutes)
Notes

Primary - 8 days at 62F

Secondary - 8 days at 62F

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Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.