punkin
Rarely Serious
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- 25/6/11
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I didn't know what it was this morning, but i've mashed in now.

I did have the wheat addition down as rye, but only had 8.3 kgs, so had to throw 3 kgs of wheat in there.
It smells fantastic.
My question is about the yeast, style says it's fermented with wheat yeast, i only use dry yeasts, what would be a good one to buy a brick of?
Any other advice or comment on the recipe?
Punkins's German Rye NC1 (Roggenbier (German Rye Beer))
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 18.1 (EBC): 35.6
Bitterness (IBU): 18.8 (Average - No Chill Adjusted)
40.23% Rye Malt
20.25% Pale Ale Malt
15.1% Munich I
14.45% Wheat Malt
9.63% Caraaroma
0.34% Wheat Malt, Midnight
0.3 g/L Northern Brewer (15% Alpha) @ 60 Minutes (Boil)
1.1 g/L Hallertau Tradition (3.5% Alpha) @ 5 Minutes (Aroma)
1.1 g/L Saaz (3.4% Alpha) @ 5 Minutes (Aroma)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 20°C with Safbrew S-33
Recipe Generated with BrewMate

I did have the wheat addition down as rye, but only had 8.3 kgs, so had to throw 3 kgs of wheat in there.
It smells fantastic.
My question is about the yeast, style says it's fermented with wheat yeast, i only use dry yeasts, what would be a good one to buy a brick of?
Any other advice or comment on the recipe?