Red Rye Ale - Beer Recipe - Brewer's Friend

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Red Rye Ale

156 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 20.1 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 74% (brew house)
Source: cweston on HBT
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Thursday April 30th 2015
1.051
1.011
5.2%
34.1
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg American - Pale 2-Row2.8 kg Pale 2-Row 37 1.8 60.9%
400 g American - Munich - Dark 20L400 g Munich - Dark 20L 33 20 8.7%
201 g American - Caramel / Crystal 120L201 g Caramel / Crystal 120L 33 120 4.4%
113 g Belgian - CaraMunich113 g CaraMunich 33 50 2.5%
60 g Belgian - Special B60 g Special B 34 115 1.3%
621 g Flaked Rye621 g Flaked Rye 36 2.8 13.5%
400 g American - Rye400 g Rye 38 3.5 8.7%
4,595 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Columbus5 g Columbus Hops Pellet 15 Boil 60 min 10.71 12.8%
10 g Columbus10 g Columbus Hops Pellet 15 Boil 20 min 12.98 25.6%
12 g Columbus12 g Columbus Hops Leaf/Whole 15 Boil 10 min 8.47 30.8%
12 g Columbus12 g Columbus Hops Leaf/Whole 15 Boil 2 min 1.98 30.8%
39 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stirling WA Australia 31/12/14
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 8 110 155 26 159
+1 tsp gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.4 L Strike water 69.7C Temperature -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.5 L) 33.9
Mash volume with grains (equipment estimates 34.5 L) 36.9
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.1
Volume into fermentor 20.1
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

http://www.homebrewtalk.com/showthread.php?t=25929

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.013
IBU: 36
Boiling Time (Minutes): 60
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 1 week
Secondary Fermentation (# of Days & Temp): 2 weeks

This was my first rye beer--it's an adaptation of my Columbus APA with more/darker crystal and flaked+malted rye. I just tasted the first one last night--it's going to be a winner. It's a deep copper color with a spicy/complex flavor--the malty components really come through with the IBUs a little lower than a typical PA.



Grain:
7 lb. American 2-row
1 lb. American Munich
8 oz. American crystal 120L
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Flaked rye
1 lb. Rye malt

Mash: 74% efficiency
mash 60 minutes at 152

1 tsp irish moss at 15 min.

Hops:
.5 oz. Columbus (13% AA, 60 min.)
.5 oz. Columbus (13% AA, 20 min.)
.5 oz. Columbus (13% AA, 10 min.)
.5 oz. Columbus (13% AA, 2 min.)

Yeast: Nottingham

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  • Last Updated: 2015-04-30 06:06 UTC