FrankenRoggen

2520 gallons

Charles’ Brew Day Pics

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

07Brew 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

05Mash 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

43Brew 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.

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