It is not the End of the Rye: The Devils Brew - 66.6 IBU - Beer Recipe - Brewer's Friend

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It is not the End of the Rye: The Devils Brew - 66.6 IBU

322 calories 29.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 90 min
Batch Size: 49.26 liters (ending kettle volume)
Pre Boil Size: 58.26 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: L
Calories: 322 calories (Per 330ml)
Carbs: 29.4 g (Per 330ml)
Created: Wednesday May 12th 2021
1.104
1.021
10.9%
66.6
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg Weyermann - Pilsner15 kg Pilsner 36 1.5 67.9%
1.20 kg Gambrinus - Wheat Malt1.2 kg Wheat Malt 35.9 2 5.4%
1.20 kg Cane Sugar1.2 kg Cane Sugar - (late boil kettle addition) 46 0 5.4%
0.60 kg Gambrinus - Honey Malt0.6 kg Honey Malt 37 25 2.7%
0.40 kg Weyermann - Acidulated0.4 kg Acidulated 27 3.4 1.8%
0.40 kg American - Carapils (Dextrine Malt)0.4 kg Carapils (Dextrine Malt) 33 1.8 1.8%
2.50 kg Briess - Rye Malt2.5 kg Rye Malt 36.8 3.7 11.3%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 2.3%
0.30 kg Sekado - Munich0.3 kg Munich 20 20 1.4%
22.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Northern Brewer3.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 28.3 10.3%
1.50 oz Yakima Valley Hops - Cascade1.5 oz Cascade Hops Pellet 6 Boil 30 min 7.17 4.4%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 12.43 5.9%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Boil 15 min 6.64 4.4%
2 oz Yakima Valley Hops - Cascade2 oz Cascade Hops Pellet 6 Boil 15 min 6.17 5.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 2.31 2.9%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 2.67 4.4%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 0.93 2.9%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Boil 0 min 8.8%
3 oz Yakima Valley Hops - Cascade3 oz Cascade Hops Pellet 6 Boil 0 min 8.8%
3 oz Willamette3 oz Willamette Hops Pellet 4.5 Boil 0 min 8.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 5.9%
3 oz Yakima Valley Hops - Cascade3 oz Cascade Hops Pellet 6 Dry Hop 5 days 8.8%
4 oz Northern Brewer4 oz Northern Brewer Hops Pellet 7.8 Dry Hop 5 days 11.8%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Dry Hop 5 days 5.9%
34 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 1 hr.
0.50 tsp coriander (cracked) Spice Boil 15 min.
1 each whirlfloc Fining Boil 5 min.
0.35 oz Bitter Orange Peel Spice Boil 5 min.
 
Yeast
Wyeast - Canadian/Belgian Ale 3864
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 607 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 240 g       Temp: 20.5 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 11 3 31 118 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52.52 L Infusion 74 °C 67 °C 80 min
Sparge -- -- --
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.07 L. Suggest reducing initial water volume to 44.66 L and adding 15.67 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 71.27 L. Suggest reducing initial water volume to 31.61 L and adding 25.87 L sparge/top-off. 57.5
Strike water volume at mash thickness of 2.8 L/kg 57.5
Mash volume with grains 71.3
Grain absorption losses -20.9
Remaining sparge water volume 22.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.3 L) 58.3
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -3.3
Post boil volume (equipment estimates 47.2 L) 49.3
Estimated amount in fermentor 49.3
Total: 80.1  
Equipment Profile Used: System Default
 
Notes

Sugar into kettle with 20 minutes remaining on boil.
hopstand for the win.


  • at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge.

    Fermented from 19-24 C on a rising temperature curve peaking around 80% attenuation. In Primaries for 22 days, then dryhopped in secondaries for 5 days.
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  • Last Updated: 2022-07-31 04:11 UTC