Brew Number 11 - Roggenbier Part One The Mash || BrewHouse HomeBrew

We like rye… we like beers with rye in them… so lets make a Roggenbier… This is a really sticky mash, that was slow to sparge and drain. The particulars: Roggenbier German Rye Beer BrewDay Sept 25 2016 19L batch size 1 Campden tablet .25 Kg Rice hulls 4.8% 2.52 Kg Rye malt 47% .82 Kg Crystal 40 15.2% .82 Pale malt 2 row 15.2% .5 Kg Caramunich III 9.3% .46 KG Flaked oats 8.5% 8.86g Perle (Alpha 6.5%) 60 minutes 8.86g Perle (Alpha 6.5%) 30 minutes 1 Whirlfloc 15 minutes 1 tsp yeast nutrient 2 pkg Wyeast 3068 Weihenstephan Weizen Targets: ABV: 4.9, OG: 1.050, FG: 1.013, IBU: 13 Strike water 24.25L @92ºF Protein rest @90ºF for 30 minutes Raise temp to 154ºF Mash 60 minutes @154ºF Mashout @168ºF Sparge 5.24L @168ºF Preboil volume 24.75L 60 minute boil with additions as outlined above **Overboiled, had to add 2L water after boil to meet our OG OG: 1.050 (Sept 25 2016) Fermented 9 days @66.5ºF FG: 1.013 (Oct 3 2016) Cold crashed 3 days then kegged