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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 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, then 100W + heat stick Post-boil volume : 31.5 - 32L Post-boil pH : Post-boil gravity: - Refractometer : - Hydrometer : Chiller start time : 17.54 Pitch time : Pitch temperature : 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.
Kettle blew fuse several times at 2000W and 1700W. It held for a while at 1600W, but I dropped it to 100W and used the heat stick instead, which gave a stronger boil anyway.
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.
Grains expanded in mash, to ~2.5 cm below overflow valve. Can't hold too much more grain than this.
Calculated Recipe Adjustments:
Real grain absorption:
Real efficiency: