Rye Beer 2024 - Beer Recipe - Brewer's Friend

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Rye Beer 2024

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.64 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg Hughes
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday July 22nd 2024
1.054
1.013
5.4%
24.7
9.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - Rye Malt2.5 kg Rye Malt 39.8 11.8 49%
2.60 kg Warminster Maltings - Maris Otter2.6 kg Maris Otter 36 3.5 51%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Chinook16 g Chinook Hops Pellet 12.2 Boil 70 min 24.72 19.3%
24 g Amarillo24 g Amarillo Hops Pellet 6.7 Aroma 0 min 28.9%
21 g Chinook21 g Chinook Hops Pellet 12.2 Aroma 0 min 25.3%
22 g Amarillo22 g Amarillo Hops Pellet 6.7 Dry Hop 4 days 26.5%
83 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.91 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Essex & Suffolk 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.4 L Strike 68 °C 67 °C 60 min
11.34 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.4
Mash volume with grains 23.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 13.6 L) 12.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 26.6
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Greg Hughes recipe scaled from 23L to 21L
Fermentis S-04 yeast substituted in for Wyeast 2565 Kolsch yeast, and fermented cool (18C)

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  • Last Updated: 2024-09-26 08:40 UTC