RyeHazy - Beer Recipe - Brewer's Friend

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RyeHazy

203 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.17 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: myself
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday November 26th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 14.3%
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 21.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 14.3%
4 lb Proximity - Rye Malt4 lb Rye Malt 37.7 4 28.6%
2 lb Avangard - Vienna2 lb Vienna 37.7 3.5 14.3%
1 lb Bob's Red MIll - Corn Grits1 lb Corn Grits 15 1 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Barth-Haas - Cashmere1 oz Cashmere Hops Pellet 8.5 Boil 5 min 5.97 10%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Boil 5 min 13.38 15%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 175 °F 15 min 10.38 20%
2 oz Barth-Haas - Cashmere2 oz Cashmere Hops Pellet 8.5 Dry Hop at 68 °F 7 days 20%
3.50 oz Simcoe3.5 oz Simcoe Hops Pellet 12.7 Dry Hop at 68 °F 7 days 35%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Baking Soda Water Agt Mash 0 min.
3.50 g gypsum (calcium sulfate) Water Agt Mash 0 min.
1 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
8 ml Lactic acid Water Agt Mash 0 min.
11.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.37 psi       Temp: 45 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 3 35 175 75 28
Add lactic acid to mash as needed to achieve ~5.4 +- 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion 160 °F 150 °F 60 min
1 gal Hoist bag over kettle, squeeze, pour 1 gallon sparge over bag, squeeze again Sparge 170 °F 154 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 9.17 36.7  
Mash volume with grains 10.29 41.2  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.17 28.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 5.5 22  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

Hazy RyePA of my own design using a Kolsch yeast fermented at 65-68 to allow some fruity esters while still remaining fairly neutral to allow the mash bill and hops to shine (but mainly for the convenience of matching my basement temp for fermentation). Experimental recipe at the moment. Using 10 gallon kettle, BIAB, copper coil 25ft from cold tap water to cool wort (put coil in at same time as 1st hop addition to sanitize), Spiedel 30L fermenter in basement held at 65-68 degrees F, and cold crashing before transfer to 5 gal Corny keg.

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  • Last Updated: 2023-12-20 19:33 UTC