10-12-2008 JC's Roggenbier

A ProMash Brewing Session Report

Brewing Date: Sunday October 12, 2008
Head Brewer: John Subasavage
Asst Brewer:   
Recipe: JC's Roggenbier

BJCP Style and Style Guidelines
15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)

Min OG: 1.046 Max OG: 1.056   
Min IBU: 10 Max IBU: 20   
Min Clr: 14 Max Clr: 19  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.52      
Anticipated OG: 1.056 Plato: 13.69
Anticipated SRM: 15.7        
Anticipated IBU: 19.7      
Brewhouse Efficiency: 66  %   
Wort Boil Time: 90  Minutes   

Actual OG: 1.056 Plato: 13.80   
Actual FG: 1.014 Plato: 3.57   
Alc by Weight: 4.32 by Volume: 5.54 From Measured Gravities.
ADF: 74.1 RDF: 61.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 77 %
Anticipated Points From Mash: 55.52
Actual Points From Mash: 64.40

Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 6.45 Gal      
Pre-Boil Gravity: 1.043 SG 10.72 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 7.49 Gal      
Water Needed Pre-Boil Gravity: 1.037 SG 9.28 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

% Amount Name Origin Potential SRM
47.9 6.00 lbs.  Rye Malt Germany 1.030 4
22.0 2.75 lbs.  Pilsener Germany 1.038 2
22.0 2.75 lbs.  Munich Malt Germany 1.037 8
7.2 0.90 lbs.  CaraMunich 60 France 1.034 60
1.0 0.13 lbs.  Carafa Special II Germany 1.030 430

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Tettnanger Tettnang Plug 4.70 18.7 45 min
0.25 oz.  Czech Saaz Whole 3.50 1.0 15 min

WYeast 3068 Weihenstephan Weizen

Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 12.52   
Water Qts: 17.36 Before Additional Infusions
Water Gal: 4.34 Before Additional Infusions
Qts Water Per Lbs Grain: 1.39 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80 F Before Additional Infusions

Rest Temp Time
Dough In: 0 0 Min
Saccharification Rest: 154 60 Min
Mash-out Rest: 168 5 Min
Sparge: 0 0 Min

Additional Infusion Temperatures And Amounts
Rest Amount Temp
Mash Out: 6.62 Qts of 210 Degree Water Added

Total Mash Volume Gal: 7.00 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.

Efficiency Specifics
Recipe Efficiency Setting: 66 %

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 7.49      
Estimated OG: 1.037 Plato: 9.28

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 6.45      
Estimated OG: 1.043 Plato: 10.72

Post-Boil Targets:
Target Volume (Gal): 5.00      
Estimated OG: 1.056 Plato: 13.69

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 7.00      
Recorded OG: 1.046 Plato: 11.44

At 100 percent extraction from the maximum mash potential:
Total Points: 84.12
Points From Mash: 84.12
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 55.52
Points From Mash: 55.52
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 64.40
Actual Mash System Efficiency: 77 %

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 100 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 11
Primary Temperature: 62 degrees F

Original Gravity: 1.056 SG 13.80 Plato
Finishing Gravity: 1.014 SG 3.57 Plato

Mash Notes
After ~2 gallons were collected, the mash stuck. Numerous attempts to stir and reset the grain bed were unsuccessful (including blowing through the exit hose). The mash was transferred to another vessel and the SS braid was disassembled and cleaned. Still the sparge would stick before completion of vorlauf. Boiling sparge H2O was added to bring the mash temp up and another ~2 gallons were collected. It seems there was a gummy coagulation as the mash cooled that prevented a successful sparge. ~1/3 of the mash was removed and brought to a boil (decoction style) for 5 minutes. Once added back to the mash, the temp was ~169 F. Another ~3 gallons was collected and brought to a boil.

Tasting Notes
Tasted on 20081022 and had the noticeable wheat yeast aroma and up front flavor. The spice from the rye was subdued but evident. 20081122: Just waiting for space in the kegerator. The FG is the same as previously. The beer is a bit carbonated because I couldn't release pressure - keg was too full.

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