Red Rye IPA - Beer Recipe - Brewer's Friend

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Red Rye IPA

200 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 43.7 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Source: geterbrewed
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Sunday March 14th 2021
1.065
1.015
6.6%
94.4
15.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.91 kg Crisp Malting - Pale Ale1.91 kg Pale Ale 38 4 54.9%
0.76 kg Crisp Malting - Munich Malt0.76 kg Munich Malt 37 10 21.8%
0.31 kg Crisp Malting - Rye Malt0.31 kg Rye Malt 39.8 11.8 8.9%
0.31 kg Crisp Malting - Crystal Light - 45L0.31 kg Crystal Light - 45L 33.1 45 8.9%
0.19 kg Crisp Malting - Dark Munich0.19 kg Dark Munich 36.3 19 5.5%
3.48 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.49 g Vic Secret5.49 g Vic Secret Hops Pellet 15.5 Boil 60 min 16.94 3.2%
43.96 g Ella43.96 g Ella Hops Pellet 14.8 Boil 15 min 64.27 25.8%
43.96 g Summer43.96 g Summer Hops Pellet 6 Whirlpool 0 min 13.19 25.8%
76.92 g Cascade76.92 g Cascade Hops Pellet 7 Dry Hop Day 10 45.2%
170.33 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.55 each Protafloc Fining Whirlpool 10 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
0.55 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
11 L -- 45 °C 20 min
11 L 45 °C 64 °C 75 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 5.2
Mash volume with grains 7.5
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 18.2 L) 36.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19 L) 37
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 10.2 L) 43.7
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43.5 L) 10
Total: 41.4  
Equipment Profile Used: System Default
 
Notes

Red Rye IPA All Grain Ingredient Kit

The modern swing offs for the increasingly popular IPA’s of the world, this Red Rye focuses on a pleasing palette of crystal maltiness, firm bitterness and juicy hop goodness

Expected Brew Figures

OG 1.065
FG 1014
ABV 6.6%
IBU 54
EBC 6
VOLUME 23 Litres


Ingredients

GrainBill

3.47kg Crisp Pale Ale
1.39Kg Crisp Munich
570g Crisp Rye
570g Crystal Crystal Light
340g Crystal Dark Munich
Hops

10g Vic Secret
80g Ella
80g Summer
140g Cascade
– Tea Bags 10g at 60 min, 80g at 15 min, 80g at 0 mins, 140g at (Dry Hop Stage – 5 days pre bottling)

Yeast

2 x sachets Lallemand BRY-97 West Coast Ale Yeast
Water Chemistry
10g Calcium Sulphate
Additives

1 x Protafloc
Instructions for use

Fill the boiler with 20.6 litres of water and bring to a temperature of 45 degrees C. Add the Calcium Sulphate

Mash in by slowing pouring the grain into the boiler, stirring well to avoid any clumps – (Good practice to check your mash pH, your aiming for a range of 5.2-5.6)

Mash for 20 minutes at 45 degress, increase mash temperature to 64 degrees, continue mashing for 75 minutes.

Sparge with 14 litres of water at 75 degrees.

Then bring the wort to a rolling Boil for 90 minutes, add hops as indicated on the hop bags, all our hop additions use t bag technology

-Add the 60 minute addition after boiling for 30 minutes then add the remaining as you count down in time and add the whirlfloc tablet 10 minutes prior to the end of the boil

Transfer & Cool the wort to 18 degrees C into the fermenter and pitch the yeast

Fermentation will take place for approx. 7-10 days

5 days into fermentation add the dry hop addition, checking gravity is below 1.020

Bottle or keg as normal.

https://www.geterbrewed.ie/red-rye-ipa-all-grain-ingredient-kit-en/

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  • Last Updated: 2021-03-14 09:57 UTC