Kettle Soured Barrel Aged Rye Ale 21 - Beer Recipe - Brewer's Friend

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Kettle Soured Barrel Aged Rye Ale 21

10013 calories 712.9 g 20 qt
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 81%
Calories: 10013 calories (Per 20qt)
Carbs: 712.9 g (Per 20qt)
Created: Tuesday March 16th 2021
1.058
1.006
6.8%
14.6
20.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Vienna10 lb Vienna 37 4 38.5%
5 lb American - Rye5 lb Rye 38 3.5 19.2%
3 lb Honey Malt3 lb Honey Malt 37 25 11.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 3.8%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 7.7%
2 lb Belgian - Special B2 lb Special B 34 115 7.7%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 7.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.8%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle(6.7AA)1 oz Perle(6.7AA) Hops Leaf/Whole 6.7 Boil 60 min 8.42 50%
1 oz Idaho Gem(12.3AA)1 oz Idaho Gem(12.3AA) Hops Pellet 12.3 Aroma 10 min 6.16 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cherry Flavoring Liquid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
2 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.13 32.5  
Mash volume with grains 10.21 40.8  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 9.38 37.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 17.5 70
Equipment Profile Used: System Default
 
Notes

Kettle Soured. Perform full mash and collect wort. Do not add hops. Boil 10 minutes then cool and collect wort. Evacuate oxygen with CO2, Pitch lactobacillus at 95F and ferment until pH has dropped (in 2.5 days bottomed at 3.3pH). Then return wort to kettle and bring to boil, add hops per schedule. Drain and chill wort and pitch 1 packet Safale BE-134 and 1 packet Safale US-05 and ferment at 66F for 7 days. Rack to rye whiskey oak barrel with 4 oz Cherry Flavoring and age 30-60 days.

Brewed 4/6/2021. My first kettle soured beer. It was excellent.

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  • Last Updated: 2022-11-27 15:20 UTC