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Table of Contents
Groggenbier
Style: Spiced Roggenbier
Bentleybrau Brewery's Groggenbier
Roggenbier with grog spices: dark rum, cinnamon, and lemon rind.
Brewster Beacon
Brewed: 2021-01-05
Target OG:
Strike hit:
OG:
FG:
ABV:
Yeasties Recipe:
=============================================================================== Groggenbier =============================================================================== ==================================== 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)
Brewday Notes:
Brewed 2021-01-05
Grind start time : day before Grain weight : 9 kg (16L) Liquor volume : 25l 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 heat start time: 14.35 Sparge heat end time : 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 : Post-boil pH : Post-boil gravity: - Refractometer : - Hydrometer : Chiller start time : Pitch time : Fermenter volume : 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.
Brewday Analysis:
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.
Calculated Recipe Adjustments:
Real grain absorption:
Real efficiency: