Rye Ale - Beer Recipe - Brewer's Friend

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Rye Ale

158 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.2 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday May 29th 2021
1.048
1.012
4.8%
44.1
26.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Rye Malt2 lb Rye Malt 36.8 3.7 21.1%
4 lb American - Pale 2-Row - Toasted4 lb Pale 2-Row - Toasted 33 30 42.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 10.5%
0.50 lb Briess - Chocolate0.5 lb Chocolate 25 350 5.3%
2 lb Briess - DME Golden Light2 lb DME Golden Light - (late boil kettle addition) 44.6 4 21.1%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Apollo0.5 oz Apollo Hops Pellet 16 Boil 60 min 29.7 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 8 Boil 30 min 11.41 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 10 min 3.03 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 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
9.38 qt protein rest Infusion 131 °F 122 °F 15 min
6.38 qt FG target 12% => 12 - (~ 4% from 3lbs DME) * (5.5 gallons/3.9 gallons) = ~ 11.3% mash target Infusion 212 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.84 g | 27.4 qt) 5.39 21.6  
Mash volume with grains (equipment estimates 7.44 g | 29.8 qt) 5.99 24  
Grain absorption losses -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.66 g | 22.6 qt) 4.2 16.8  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3.5 14  
Top off amount 2 8  
Volume into fermentor 5.5 22  
Total: 5.39 21.6
Equipment Profile Used: System Default
 
Notes

My partial mash method:
1) Put crushed grain in a sack through the mash temp schedule
until the desired preboil/pre-DME OG reading is met.
2) Place grain bag in a large colander over the kettle and raise wort temp. Two washes with 165 deg wort (usually adds 1% Brix or so) and a final wash of 165 deg water.
3) Raise temp of diluted wort to at least 180 deg. Add DME, if any.
4) Fill partial kettle the rest of the way and boil.

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  • Last Updated: 2021-05-29 16:40 UTC