FrankenRoggen

20 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

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.