20 gallons
Grain Bill-
- 15# Rye malt
- 15# Pilsner malt
- 3# Munich malt
- 3# Wheat malt
- 3# 120L crystal malt
- 3#+ Rice hulls
Hops-
- 6 oz Hallertau 60′
- 6 pz Hallertau flame out
Yeast-
- Kolsch ale
Brew Schedule-
- Strike 14g 135-140F
- Mash in at 122-128F hold for 30′
- Decoct 7 gallons, raise to 158F hold for 20′
- Boil decoction for 15′
- Recombine to 153F hold for 60′
- Mash out with 7g of boiling water
- Sparge with 10g at 180F
Calculated Stats-
- Calculated OG = 1.054
- Calculated FG = 1.014
- IBU = 18
- ABV = 5%
- SRM = 13 (this is on the light side for a trad’ German Roggenbier)
Brew Day-
- August 16, 2015
- Brewmaster- Kyle L.
- Brewers- CU, TV, RS, GK, DS, BS, DE
- Warm, sunny, easy and smooth brew day
Mash In-
- 9:30 AM Start brew day, grind grains, heat liquor
- Strke temp = 140 F
- 10:40 Mash-in 132 F
- 11:00 Decoct 8 g raise to 155 F
- 11:45 Boil decoction
- Noon Recombine @ 156F
- Mash out with 7 g 200 F liquor, mash out temp 172 F
Lauter-
- 1:18 Vorlauf
- 1:30 Runoff
- 1:37 Begin Sparge
- 2:30 27 g in kettle
- 2:45 Boil
- 3:00 add 8 oz of hops (2 ounces more than planned because, why not?)
- 4:05 Flame out, add 6 oz Tradition
Brew day wrap- Original Gravity = 1.050
Everything went smoothly. Hit our targets throughout. We had a little extra volume but that’s reflected in the gravity on the low side. Sample was good with a nice hoppy aroma. No off flavors. We are expecting a good beer.
