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
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 start time   : 15.00
Mash out wattage      : 1000W

Sparge heat start time: 14.35
Sparge heat end time  : 14.58

Mash drain start time : 15.12
Mash end volume       : 11.5L (immediately after basket lift)
First runnings volume : 13.2L (still trickling slowly)
First runnings gravity: 
First runnings pH     : 

Sparge start time     : 15.20
Sparge target temp    : 85C
Sparge wattage        : 1000W
Sparge volume         : 19L
Sparge water temp     : 73C
Sparge end time       : 16.15

Boil start time       : 16.52
Boil volume           : 33L
Boil pH               : 
Boil gravity          : 
Boil wattage          : 2000W
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.
Start of mash drained well. Very slow grain drainage at end of mash. Not stuck, but slow as hell.

Sparge completely stuck at 15L. Turned into oatmeal jelly. Liquid does not run through.
Moved half of grain into mesh bag in a bucket. Sparged kettle grains with water and stirred vigorously, sparged bag grains with water and spun/squeezed bag, until volume was exactly 33L. Took forever.

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.
Grains expanded in mash, to ~2.5 cm below overflow valve. Can't hold too much more grain than this.

Real grain absorption:
Real efficiency: