Ruthless Rye V2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Ruthless Rye V2

180 calories 16 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday May 17th 2024
Similar Recipes

Ruthless Rye

by Herr Braumeister

OG: 1.062 FG: 1.012 ABV: 6.6% IBU: 58

1.055
1.010
6.0%
68.2
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb US - Pale 2-Row11.75 lb Pale 2-Row 37 1.8 84.5%
1.45 lb Briess - Rye Malt1.45 lb Rye Malt 36.8 3.7 10.4%
0.65 lb Briess - Caramel Malt - 80L0.65 lb Caramel Malt - 80L 35 80 4.7%
0.05 lb Briess - Chocolate0.05 lb Chocolate 25 350 0.4%
13.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Bravo1.25 oz Bravo Hops Pellet 15.5 First Wort 0 min 68.16 16.7%
1.25 oz Chinook1.25 oz Chinook Hops Pellet 13 Boil 0 min 16.7%
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 8.6 Boil 0 min 10%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 0 min 10%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop at 72 °F 3 days 20%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Dry Hop at 72 °F 3 days 6.7%
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop at 72 °F 3 days 13.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop at 72 °F 3 days 6.7%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 275 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Infusion 156 °F 152 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.34 17.4  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.74 -7  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.49 38
Equipment Profile Used: System Default
 
Notes

SIERRA NEVADA RUTHLESS RYE IPA
Size: 6 US gallons (post-boil @ 68F)
Mash Efficiency: 95%
Attenuation: 80.6%
Calories: 206 kcal per 12 fl oz
Original Gravity: 1.062 (style range: 1.056 - 1.075)
Final Gravity: 1.012 (style range: 1.010 - 1.018)
Colour: 12.3 SRM (style range: 6 - 15)
Alcohol: 6.6% ABV (style range: 5.5% - 7.5%)
Bitterness: 55 IBU (style range: 40 - 70)

  • 1.25 qt/lb mash thickness.
  • Single infusion mash at 152F for 90 mins.
  • Raise to 168F mashout temperature and hold for 10 mins.
  • ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 7.5 gallons.
  • Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
  • Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
  • Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons.
  • Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
  • Add dry hops once fermentation is nearing completion (i.e. 5 points from final gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.

    Cold crash to 40. Add gelatin to keg and transfer.
Last Updated and Sharing
 
24
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-03-23 18:43 UTC
  • Snapshot Created: 2024-05-17 18:32 UTC
  • Link To Parent Recipe