recipe: "JC's Roggenbier (BCS, modified)"

details

derivations

ingredients

grain
amount
gravity
 
 Rye Malt
5.25 lb  (44.0%)
1029 - 1029
 
 Munich Malt
3 lb  (25.1%)
1034 - 1034
 
 Pilsner Malt (2-row)
2.5 lb  (20.9%)
1037 - 1037
 
 CaraMunich Malt III
0.5 lb  (4.2%)
1033 - 1035
 
 CaraMunich Malt I
0.5 lb  (4.2%)
1033 - 1035
 
 Carafa I
3 oz  (1.6%)
1038 - 1038
hop
amount
AAU
usage
 
 Sterling
0.75 oz
4.5 % - 9 %   7 %
90 minutes
 
 Sterling
0.25 oz
4.5 % - 9 %   7 %
15 minutes
adjunct
amount
boil time
notes
yeast
 
 Wyeast 3333: German Wheat