Sully's Red Rye Ale - Beer Recipe - Brewer's Friend

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Sully's Red Rye Ale

171 calories 17 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday February 18th 2021
1.052
1.012
5.3%
30.3
15.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Briess - LME Pale Ale3.3 lb LME Pale Ale 34.5 6 35.5%
1 lb Briess - DME Bavarian Wheat1 lb DME Bavarian Wheat 44.6 3 10.8%
2 lb Viking - Red Ale Malt2 lb Red Ale Malt 35 27 21.5%
1 lb New Zealand - Malted Rye1 lb Malted Rye 40.2 3 10.8%
1 lb Honey Malt1 lb Honey Malt 37 25 10.8%
1 lb Briess - Caramel Munich 60L1 lb Caramel Munich 60L 35.4 60 10.8%
9.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 19.93 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 4.64 20%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 5.68 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Dry Hop 0 days 20%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Dry Hop 0 days 20%
5 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 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
2 gal Steeping 155 °F 150 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.38 g | 21.5 qt) 4.27 17.1  
Mash volume with grains (equipment estimates 5.38 g | 21.5 qt) 4.67 18.7  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 5.11 g | 20.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 3.5 14  
Top off amount 2 8  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.27 25.1
Equipment Profile Used: System Default
"Sully's Red Rye Ale" American Amber Ale beer recipe by AGOSS Brewing. Partial Mash, ABV 5.27%, IBU 30.25, SRM 15.37, Fermentables: (LME Pale Ale, DME Bavarian Wheat, Red Ale Malt, Malted Rye, Honey Malt, Caramel Munich 60L) Hops: (Cascade, Willamette, Styrian Goldings)
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  • Last Updated: 2021-02-18 02:37 UTC