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Nein Reinheitsgebot Roggen Extract
ABV4.80 %
BJCP Style
17B. Wheat Beer, Bavarian Dunkelweizen
The old Reinheitsgebot (German Beer Purity Law) forbids the use of rye in beer, to which we say, "NEIN!" This refreshing beer mixes the spiciness of rye with the delightful banana/clove flavors of a hefeweizen, perfect for a hot summer day of 500+ year old rule breaking. NOTE #1: Original Gravity was 1.56 NOTE #2: I used Mosaic hops as the flavoring hop at the end of the boil. The Mosaic isn't available in the recipe dropdown so I used it's cousin Citra as a placeholder. NOTE #3: The Rye used was Briess Rye. The final product is darker than this recipe illustration suggests.
Submitted by ArchiBish on 26-Sep-2013

Recipe Details
Tasting Notes I'm guessing on the type. This isn't _quite_ a Bavarian Dunkelweizen but it's kind of in the realm. It is a modified Rye/Hefeweizen beer with more than the usual amount of hop bitterness. Sweeter than expected, a little too malty for my tastebuds but still very drinkable beer.
Boil Volume 2.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1272 American Ale II (75% app. attenuation)
Primary Fermentation Glass, 7 days
Secondary Fermentation Glass, 7 days
Other Fermentation N/A
Procedure Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!
  Style Comparison
  Low   High
OG 1.040 1.051 1.056
FG 1.010 1.014 1.014
IBU 10 63 20
SRM 10 7 23
ABV 4.3 4.80 5.6
% Weight Weight (lbs) Grain Note Gravity Points Color
76.7 % 6.60 Rye 2 Cans Briess Rye LME 29.7 3.5
11.6 % 1.00 Light Dry Malt Extract 6.8 2.0
11.6 % 1.00 American Munich (Dark) 5.0 20.0
  8.60     41.4  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 1.00 Centennial Whole/Plug 10.5 10.5 60 0.040 42.4
33.3 % 1.00 Cascade Whole/Plug 6.6 6.6 25 0.017 11.4
16.7 % 0.50 Citra I used Mosaic, not available in the hop list yet. Whole/Plug 12.0 6.0 10 0.009 5.2
16.7 % 0.50 Citra I used Mosaic, not available in the hop list yet. Whole/Plug 12.0 6.0 5 0.007 4.3
  3.00               63.0
Miscellaneous Ingredients
Weight/Units Name Notes
3/4 Cup Priming Sugar For Bottling