Rye Pale Ale - 3.5 gal - Beer Recipe - Brewer's Friend

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Rye Pale Ale - 3.5 gal

202 calories 20.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Better Beer (Emma Christensen)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Sunday December 20th 2020
1.061
1.015
6.0%
23.6
6.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Briess - Brewers Malt 2-Row3.5 lb Brewers Malt 2-Row 37 1.8 42.1%
3.50 lb Briess - Rye Malt3.5 lb Rye Malt 36.8 3.7 42.1%
14 oz Briess - White Wheat Raw14 oz White Wheat Raw 34.5 2 10.5%
7 oz Briess - Caramel Malt - 20L7 oz Caramel Malt - 20L 35 20 5.3%
8.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Boil 60 min 19.44 33.3%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 20 min 4.12 33.3%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 0 min 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.13 tsp Baking Soda Water Agt Mash 0 min.
0.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.38 tsp Gypsum Water Agt Mash 0 min.
2.84 ml Lactic acid Water Agt Mash 0 min.
0.22 ml Lactic acid Water Agt Sparge 0 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
- Oberon bottle yeast starter
Amount:
12 Ounces
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.9 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Water reports variable. Not sure of the mineral content but the beer turned out excellent.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Saccharification rest Infusion 166 °F 153 °F 60 min
7 qt Dunk-sparge Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.33 g | 25.3 qt) 5.69 22.8  
Mash volume with grains (equipment estimates 6.99 g | 28 qt) 6.35 25.4  
Grain absorption losses -1.04 -4.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.04 g | 20.2 qt) 4.4 17.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.69 22.8
Equipment Profile Used: System Default
 
Notes

BIAB.

Used Chippewa Spring water with adjustments.

Grew up a starter with Fast Pitch. First transfer from bottles to about 75 ml 12% DME (no apparent growth), transferred to 32 oz Fast Pitch medium (sluggish growth - put in fridge for a few days), poured off most of supernatant and transferred sludge to 32 oz Fast Pitch medium (active growth, foamed slightly out of 1-gallon growler. Chilled morning of brew day and poured off much of the supernatant and transferred the sludge to the fermenter with cooled wort.

Yeast activity started overnight the first night.

Dunk-sparge in 170F water at end of 60-minute rest. Combined mash and sparge-water for boil (about 4.4 gallons).

OG = 1.061.

8-day primary fermentation in a 5-gallon carboy (FG = 1.011) and 3-week (minus 1 day) secondary fermentation in a 3-gallon carboy.

Bottled on 27-Jul-2024 (32 bottles).

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  • Last Updated: 2024-08-01 17:25 UTC