Roggenbier #52

Roggenbier #52

Style - German Rye Ale

Grains:
7.2# Rye Malt
1.8# Pilsner
1.2# Dark Munich Malt
0.63# C 60 L
0.63# Wheat Malt
0.38# Sauer (acidulated) Malt

Hops:
1.0 oz Tettnang 60 min
1.0 oz Hallertau 15 min

Yeast:
Wyeast 2206 Bavarian Lager and
White Labs WLP380 Bavarian Hefeweizen IV Ale

Mash Schedule:
First multistep infusion mash.
Acid rest - 111F, 30 min (Shoulda been 95F. Missed this one.)
Protein rest - 122F, 20 min
Saccharification rest - 148F, 20 min

OG = 1050 (72% efficiency)
IBU = 22
FG = 1011
ABV = 5.1%

Notes:
Brewed on Friday. On Sunday morning, needed to install a blow off tube. That's what a proper yeast count will do, I suppose.