Pilsner V Ale Malt Conversoin Rate

[Tony]

I am going to brew a roggenbier on sunday

here is my recipe

Roggenbier

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 46.00 Wort Size (L): 46.00
Total Grain (kg): 12.00
Anticipated OG: 1.052 Plato: 12.98
Anticipated EBC: 30.5
Anticipated IBU: 18.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
41.7 5.00 kg. TF Pale Rye Malt UK 1.034 8
25.0 3.00 kg. JWM Export Pilsner Australia 1.037 3
16.7 2.00 kg. Weyermann Munich I Germany 1.038 15
10.0 1.20 kg. Rice Hulls Australia 1.000 0
5.0 0.60 kg. Weyermann Caramunich I Germany 1.036 100
1.7 0.20 kg. Weyermann Carafa Special I Germany 1.036 950

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Tettnanger Tettnang Pellet 4.20 10.1 60 min.
45.00 g. Hallertauer Tradition Pellet 4.20 5.6 15 min.
45.00 g. Hallertauer Tradition Pellet 4.20 2.3 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 3068 Weihenstephan Weizen






Whick of JW ale or JW pils would have the higher enzyme activity to help convert all this stuff. ??

I have the JW pils in the recipe but would like to use that ale malt. But not sure of its converting power compared to pils malt.

any help apreciated

cheers

 

[Ross]

Tony,

I'm no authority on malts, but I get better a higher extraction using ale to pilsner malt & can't see any reason for not using pale if that's your preference - i've always found the rye converts quite happily...

cheers Ross

 

[Tony]

well i havnt used the rye so my first atempt of 40% should be fun.

I have lots of rice hulls on hand.

Ale malt it rocomenred in the BJCP guidelines.

cheers mate, might go with the JW ale an the rye is suposed to give a sweet flavor........ Not sure though, never tried it....... guess i will find out hey

Ah thats the fun of it all.

cheers

 

[Malnourished]

Malted rye has plenty of diastatic power, so you can choose whichever malt you want based on flavour alone (I'd go with the pils myself.)

One of these days I must brew a roggenbier. Your recipe looks real good.

 

[Ducatiboy stu]

Home alone here Tony :chug:


Duke might end up going down Moonbi at a rapid rate.. :beer:


Could go to see Ross, but have spend to much time close to the border this week B)

 

[Tony]

awwww just read this.....

Didnt turn up with the duc mate.....

With the troubles i had with the bloody rye malt i wouldnt have had time for a ride anyway.

ya still should have come down.

oh well, i go back to work tomorrow :angry: and back on call on thursday :angry: :angry:

but i have 150 liters of beer in firmenters to play with..... yaaaaa

cheers

Oh i ended up using the ale malt. Believe me, the rye is sweet enough. bloody sweet