Kogge Roggenbier

Kogge Roggenbier

25 liters

OG: 1054

FG: 1012

Alc.Vol.: 5,5%

IBU: 17

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Malts and  adjuncts:

  Rye malt - 3,6kg

  Munich Type 2 - 1,6kg

  Pilsener malt- 1,6kg

  Caramunich II - 0,4kg

  Cararye - 0,2kg

  Carafa special 2 - 60g

 

Mashing:

  Strike water 24 liters, 70*C

  

Mashing steps:

  20min - 65*C

  70min - 67*C

  20min - 72*C

  Mash-out 10 min - 78*C

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Sparge volum 12 liters

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Boiling - 90 min

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Hop additions:

  60min - 27g Perle (4,5%)

  15min - 22g Saaz (3,5%)

    0min - 10g Saaz (3,5%)

    0min - 5g Perle (4,5%)

 

   15min - Yeast nutrient 1/2 teaspoon

   15min - 1g Protafloc

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5 liters of water were added during the boil

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Yeast: 

1pk Fermentis WB--06 Weissbier Ale yeast

          rehydrated

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Pitching temperatur - 17*C

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Fermenting:

  16 days - 18*C

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Carbonation:

  Bottled with 8g/liter table sugar

  2 weeks carbonation at room temperature

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Maturing/Conditioning:

  3 months in cellar