Ginger Rye Ale - Beer Recipe - Brewer's Friend

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Ginger Rye Ale

235 calories 23 g 16 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jonathan Ketchum
Calories: 235 calories (Per 16oz)
Carbs: 23 g (Per 16oz)
Created: Monday August 17th 2020
1.071
1.016
7.2%
49.8
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pale Ale22 lb Pale Ale 37 3.5 81.3%
3.40 lb Briess - Rye Malt3.4 lb Rye Malt 36.8 3.7 12.6%
1.10 lb American - Caramel / Crystal 40L1.1 lb Caramel / Crystal 40L 34 40 4.1%
9 oz American - Carapils (Dextrine Malt)9 oz Carapils (Dextrine Malt) 33 1.8 2.1%
27.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Chinook2 oz Chinook Hops Pellet 13 Boil 60 min 41.16 40%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 8.64 20%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 0 days 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Ginger - Grated Flavor Boil 12 min.
8 oz Honey Flavor Boil 5 min.
2 each Lime - Zest and Juice - 1 full lime Flavor Whirlpool 0 min.
4 oz Ginger Grated - Dry Hop 0 Days Flavor Other 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 240 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike 166 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.11 gal (48.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.11 gal (0.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.46 33.8  
Mash volume with grains 10.62 42.5  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 7.29 g | 29.2 qt) 6.68 26.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.11 g | 48.5 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.13 60.5
Equipment Profile Used: System Default
 
Notes
  • Use fresh ginger and real limes
  • Mash at 1.25quarts of water per pound of malt
  • Mash at 150 F for 60mins
  • Boil for 60 mins
  • Ferment as specified by yeast
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-08-17 17:50 UTC