Style: Spiced Roggenbier

Bentleybrau Brewery's Groggenbier

Roggenbier with grog spices: dark rum, cinnamon, and lemon rind.

Brewed: 2021-01-05
Target OG:
Strike hit:
OG:
FG:
ABV:

Yeasties Recipe:

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                                  Groggenbier                                  
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==================================== STYLE ====================================
Style:                    Roggenbier
ABV:                      6.25% ABV / 4.93% ABW / 206.03 kCal
Bitterness:               31.6 IBUs / 0.51 IBU:GU
RBR:                      0.50
Color:                    61 EBC / 31 SRM
Carbonation:              2.1 vols CO2

================================= INGREDIENTS =================================
Fermentables:            
                          1.50 kg Weyermann Pale Ale                   (16.7%)
                          5.00 kg Weyermann Rye Malt                   (55.6%)
                          1.50 kg Weyermann Pale Wheat Malt            (16.7%)
                          0.50 kg Chocolate (UK)                       ( 5.6%)
                          0.50 kg Brown Malt                           ( 5.6%)
                          1.00 kg Rice Hull                            ( 0.0%)
                          0.20 kg Dark Rum                             ( 0.0%)
                          0.10 kg Cinnamon Sticks                      ( 0.0%)
                          0.20 kg Lemon Rind                           ( 0.0%)
Hops:                    
                          10.00  g Eureka                             (@  60m)
                          15.00  g Eureka                             (@  30m)
                          30.00  g Eureka                             (@   0m)
Yeast:                   
                          500.00 ml Safale S-05

==================================== MASH =====================================
Tun fullness:             35.38 / 35.00 L (101.1%)
Mash in volume:           28.162 L
Diastatic Power:          96.0 °L / 320.0 °WK
First Runnings:
    Volume:               16.162 L
    Gravity:              P° 27.843 / SG 1.119
pH:                       5.63
Sparge volume:            16.838 L
Mash out volume:          33.000 L

Mash Steps:
                          25.000 L @ 46.70 °C -> 43.00 °C
                          0.000 L @ inf   °C -> 69.00 °C
Sparge                    16.838 L @ 75.00 °C

==================================== BOIL =====================================
Kettle fullness:          33.00 / 40.00 L (82.5%)
Volume:                   33.000 L
Gravity:                  P° 14.400 / SG 1.059

================================ FERMENTATION =================================
Volume:                   28.773 L
Original Gravity:         P° 15.276 / SG 1.062
Final Gravity:            P° 3.816 / SG 1.015
Apparent attenuation:     75.0%
Real attenuation:         61.5%

=================================== BOTTLE ====================================
Volume:                   26.546 L
33cl Bottles:             79
Carb sugar:               134.96 g (Sucrose)

Brewed 2021-01-05

Grind start time      : day before

Liquor volume         : 25l
Grain weight          : kg (16L)

Pre-heat start time   : long in advance
Mash start time       : 13.20
Strike temp           : 46.8C
Mash temp @ 10        : 45.4C
Mash temp @ 20        : 44.9C

Mash increase wattage : 100W
Mash heat time        : 13.41
Mash heated time      : 14.00
Mash temp @ 10        : 68.5C
Mash temp @ 20        : 69.2C
Extra head space      : 5L
Mash tun fullness     : 30L (immediately after mash-in)
Mash wattage          : 500W
Mash pH @ 20 min      : 
Mash gravity @ 20 min : 
Mash length           : 20 (rest) + 20 (heat) + 60 (mash) min
Mash out wattage      : 

Sparge start time     : 
First runnings gravity: 
First runnings pH     : 
First runnings volume : 
Sparge volume         : 
Sparge water temp     : 

Boil start time       : 
Boil pH               : 
Boil gravity          : 
Boil volume           : 
Boil wattage          : 
Post-boil volume      : 
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  - Refractometer     : 
  - Hydrometer        : 

Chiller start time    : 

Pitch time            : 
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Cleaning finish time  : 

All ingredients several years old. Closet-emptying brew.

Beta-glucan rest for 20 minutes at 42C to reduce rye stickiness.
Used tons of rice hulls.
Started with a layer of rice hulls, then grain, then a layer of hulls, then rest of grain.
Rinsed grain dust from bucket with ~1L water, added to mash, Used 1L less sparge water.

0.5 tsp protofloc + 1.5 tsp yeast nutrient @ 10 mins
One stick “äkta kanel” tossed in hop basket at flameout.

Why is the volume of crushed grain (16L) lower than the last beer despite a lot more grain by weight?
Accidentally left heat running during beta-glucan rest mash-in. Temp a bit too high.

Real grain absorption:
Real efficiency: