Ollebrod Rye Ale - Beer Recipe - Brewer's Friend

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Ollebrod Rye Ale

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.42 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ben Kainz
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday July 9th 2023
1.049
1.011
5.0%
16.4
19.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 60%
2 lb Rye2 lb Rye 38 3.5 20%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 5%
0.50 lb Molasses0.5 lb Molasses 36 80 5%
1 lb American - Special Roast1 lb Special Roast 33 50 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 20 min 16.35 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Caraway Herb Boil 5 min.
2 lb Sour Cherries Herb Secondary 7 days
2.50 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.16 gal Strike 160 °F 152 °F 60 min
1.5 gal Fly Sparge 180 °F 180 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.16 16.6  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.42 25.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 7.82 31.3
Equipment Profile Used: System Default
"Ollebrod Rye Ale" Roggenbier beer recipe by Ben Kainz. All Grain, ABV 5.04%, IBU 16.35, SRM 19.86, Fermentables: (Maris Otter Pale, Rye, Chocolate Rye, Molasses, Special Roast) Hops: (Magnum) Other: (Caraway, Sour Cherries, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2023-07-10 20:50 UTC