Rye Amber Ale v2 - Beer Recipe - Brewer's Friend

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Rye Amber Ale v2

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.15 gallons (fermentor volume)
Pre Boil Size: 6.98 gallons
Post Boil Size: 5.71 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday January 4th 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Caramel Rye2 lb Caramel Rye 32 60 17.8%
0.25 lb Weyermann - Carafoam0.25 lb Carafoam 34.5 2.2 2.2%
2 lb Briess - Red Wheat Raw2 lb Red Wheat Raw 36.8 2 17.8%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 17.8%
5 lb Great Western - California Select 2-Row Malt5 lb California Select 2-Row Malt 37 2 44.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Boil at 212 °F 30 min 9.28 12.5%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Boil 20 min 7.32 12.5%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 160 °F 15 min 13.63 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
39.56 ml Phosphoric acid Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
5 g Chalk Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
2.50 g Gypsum Water Agt Sparge 1 hr.
11.26 ml Phosphoric acid Water Agt Sparge 1 hr.
1.50 g Salt Water Agt Sparge 1 hr.
1 tsp Diammonium Phosphate (DAP) Water Agt Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
1 tsp Biofine Clear Fining Other 5 days
 
Yeast
CellarScience - Cali
Amount:
12 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.71 psi       Temp: 35 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 40 72 72 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Lower temp -> drier result Temperature 160.9 °F 152 °F 60 min
12 qt Sparge Out Sparge 212 °F 172 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 3.46 g | 13.8 qt) 3.71 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 6.98 27.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.21 g | 20.8 qt) 5.71 22.8  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.65 g | 22.6 qt) 5.15 20.6  
Total: 8.64 34.5
Equipment Profile Used: System Default
 
Notes

Ferment 7 days @ 67 F
Day 1 - 2: Set spunding valve at 0-2 psi
Day 3 - 5: Set spunding valve at 10 psi
Day 6: Add 1 tsp Biofine Clear and soft crash overnight.
Day 7: Closed transfer. Rack to secondary fermenter. Pressurize and shake for 2 mins @ 30 psi.
Day 8 - 12: Reduce pressure in secondary fermenter to 12 psi. Pressurize and age in keg for 5 days.
Day 13: Enjoy

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  • Last Updated: 2024-08-13 22:25 UTC