English Rye Bitter I - Beer Recipe - Brewer's Friend

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English Rye Bitter I

181 calories 21.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Sunday July 11th 2021
1.054
1.018
4.6%
48.0
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 60%
1 lb American - Rye1 lb Rye 38 3.5 10%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 10%
2 lb Briess - DME Golden Light2 lb DME Golden Light - (late boil kettle addition) 44.6 4 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11 Boil 60 min 37.52 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.5 Boil 60 min 7.67 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.5 Boil 10 min 2.78 25%
2 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
10 qt protein rest Infusion 131 °F 122 °F 15 min
6 qt Infusion 212 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.92 g | 27.7 qt) 5.25 21  
Mash volume with grains (equipment estimates 7.56 g | 30.3 qt) 5.89 23.6  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.67 g | 22.7 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.5 14  
Top off amount 2 8  
Volume into fermentor 5.5 22  
Total: 5.25 21
Equipment Profile Used: System Default
"English Rye Bitter I" Best Bitter beer recipe by MemeticRick. BIAB, ABV 4.62%, IBU 47.97, SRM 9.55, Fermentables: (Pale 2-Row, Rye, Caramel / Crystal 60L, DME Golden Light) Hops: (Chinook, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2021-07-11 16:19 UTC