Rye Wine - Beer Recipe - Brewer's Friend

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Rye Wine

375 calories 37.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Collin Tom
Calories: 375 calories (Per 12oz)
Carbs: 37.4 g (Per 12oz)
Created: Thursday September 3rd 2015
1.112
1.027
12.6%
63.2
56.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 3.31 44.4%
3 lb American - Pilsner3 lb Pilsner 37 3.31 13.3%
3 lb American - Rye3 lb Rye 38 7.84 13.3%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 1466.21 2.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 105.25 4.4%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 9.18 13.3%
1 lb Brown Sugar1 lb Brown Sugar 45 38.53 4.4%
1 lb Raspberry1 lb Raspberry 3.15 4.4%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 90 min 48.78 33.3%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 9.11 33.3%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 15 min 5.35 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 374 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Mash Temperature -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.47 21.9  
Mash volume with grains 6.87 27.5  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 3.91 g | 15.6 qt) 4.04 16.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.42 1.7  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.51 38.1
Equipment Profile Used: System Default
"Rye Wine" Wood-Aged Beer recipe by Collin Tom. All Grain, ABV 12.61%, IBU 63.24, SRM 56.9, Fermentables: (Pale 2-Row, Pilsner, Rye, Midnight Wheat Malt, Caramel / Crystal 40L, Dry Malt Extract - Light, Brown Sugar, Raspberry) Hops: (Magnum, Domestic Hallertau)
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  • Last Updated: 2016-04-06 17:45 UTC