Rye IPA - Beer Recipe - Brewer's Friend

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Rye IPA

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 19 gallons (fermentor volume)
Pre Boil Size: 20.5 gallons
Post Boil Size: 19 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Monday November 20th 2023
1.046
1.012
4.5%
0.0
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 kg Crisp Malting - Finest Maris Otter10.75 kg Finest Maris Otter 38 3 76.3%
1.80 kg Weyermann - Rye Malt1.8 kg Rye Malt 36 3.7 12.8%
0.55 kg Crisp Malting - Vienna Malt0.55 kg Vienna Malt 36.8 3.3 3.9%
0.70 kg Weyermann - CaraAmber0.7 kg CaraAmber 37 27 5%
0.28 kg Weyermann - CaraRed0.28 kg CaraRed 35 19.3 2%
14.08 kg / $ 0.00
 
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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 20.5 gal (82 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 8.5 gal (34 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.06 gal (64.26 qt). Suggest reducing strike water volume to 9.52 gal (38.07 qt) and adding 4.06 gal (16.26 qt) sparge/top-off. 13.58 54.3  
Strike water volume at mash thickness of 1.75 qt/lb 13.58 54.3  
Mash volume with grains 16.06 64.3  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume 11.05 44.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 20.5 82  
Boil off losses -1.5 -6  
Post boil Volume 19 76  
Going into fermentor 19 76  
Total: 24.63 98.5
Equipment Profile Used: System Default
"Rye IPA" No Profile Selected beer recipe by Anonymous. All Grain, ABV 4.53%, IBU 0, SRM 5.97, Fermentables: (Finest Maris Otter, Rye Malt, Vienna Malt, CaraAmber, CaraRed)
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  • Public: Yup, Shared
  • Last Updated: 2023-11-20 21:43 UTC