Rice Ryeichtbier - Beer Recipe - Brewer's Friend

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Rice Ryeichtbier

110 calories 9.7 g 12 oz
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Beer Stats
Method: BIAB
Style: German Leichtbier
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.85 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Tyson Schindler
Calories: 110 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Tuesday April 4th 2023
1.034
1.006
3.7%
26.4
2.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Ireks - Pilsner Malt1.5 lb Pilsner Malt $ 0.00 / lb
$ 0.00 		36 1.8 33.3%
1.50 lb German - Rye1.5 lb Rye 38 3.5 33.3%
1.50 lb Flaked Rice1.5 lb Flaked Rice 40 0.5 33.3%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Yakima Chief Hops - German Magnum0.2 oz German Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 16.2 Boil 60 min 22.91 28.6%
0.50 oz Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops Pellet 2.7 Boil 10 min 3.46 71.4%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
1.40 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
61 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO water
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
4.15 gal BIAB; no sparge Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.66 18.7  
Mash volume with grains 5.02 20.1  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 3.85 15.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.32 g | 9.3 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 4.66 18.7
Equipment Profile Used: System Default
 
Notes

Leichtbier, but with both rye and rice in the grain bill. The rye for extra malt complexity, and the rice to then thin out the beta-glucans from the rye to keep the body on the lighter side. Any noble hop works, or use a newer German hop like Mandarin Bavaria or Huell Melon for some different hop flavors.

Start fermentation at 61° F, then raise to 66° after about 3/4 done for D rest. Or use a true lager yeast and ferment cooler...

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  • Last Updated: 2023-05-11 01:57 UTC