Rye IPA - Beer Recipe - Brewer's Friend

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Rye IPA

193 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Friday September 18th 2020
1.063
1.014
6.4%
48.9
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Weyermann - BIOLAND Pilsner Malt (Organic)6 kg BIOLAND Pilsner Malt (Organic) 29 2.8 77.9%
1 kg Weyermann - Rye Malt1 kg Rye Malt 36 3.7 13%
400 g German - CaraRye400 g CaraRye 34 67 5.2%
150 g German - Carapils150 g Carapils 35 1.3 1.9%
150 g American - Victory150 g Victory 34 28 1.9%
7,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Valley Hops - Azacca25 g Azacca Hops Pellet 11.8 First Wort 0 min 36.62 14.3%
1 g Whirlflock1 g Whirlflock Hops Pellet 0 Boil 15 min 0.6%
28.30 g Yakima Valley Hops - Cashmere28.3 g Cashmere Hops Pellet 13.3 Whirlpool at 90 °C 25 min 6.22 16.1%
31 g Yakima Valley Hops - Azacca31 g Azacca Hops Pellet 11.8 Whirlpool at 90 °C 25 min 6.04 17.7%
45 g Mosaic45 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 25.7%
45 g Mosaic45 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 25.7%
175.30 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 266 B cells required
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 266 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
22L Mash
14L Sparge
2g Gypsum
1g Epsom salt
2g Calcium chloride
1 - 2tsp Phosphoric acid (20-25%)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L 1st Infusion -- 65 °C 70 min
2nd Infusion -- 71 °C 15 min
Mash out -- 77 °C 15 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 29.3
Mash volume with grains (equipment estimates 34 L) 34.3
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 11 L) 8.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 23
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

Brewed 5/10/20

Pre-boil 1.055

OG 1.062 (Estimate)

Cubed

Pitched 500ml starter 12/10/20

Tasting great. Could use more dry hops for a comp beer.

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  • Last Updated: 2021-04-23 11:23 UTC