Amber Rye Reclaimed - Beer Recipe - Brewer's Friend

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Amber Rye Reclaimed

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday December 18th 2015
1.058
1.014
5.8%
29.9
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.13 lb Liquid Malt Extract - Maris Otter3.13 lb Liquid Malt Extract - Maris Otter 36 4 27.9%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 13.4%
2.75 lb German - Vienna2.75 lb Vienna 37 4 24.5%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 8.9%
1 lb American - Rye1 lb Rye 38 3.5 8.9%
0.60 lb American - Caramel / Crystal 60L0.6 lb Caramel / Crystal 60L 34 60 5.3%
1.25 lb German - Dark Munich1.25 lb Dark Munich 36 10 11.1%
11.23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 First Wort 0 min 5.03 12.5%
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.5 Whirlpool at 180 °F 0 min 15.32 62.5%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Whirlpool at 180 °F 0 min 9.53 25%
4 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.04 12.2  
Mash volume with grains 3.69 14.7  
Grain absorption losses -1.01 -4.1  
Remaining sparge water volume (equipment estimates 5.11 g | 20.5 qt) 5.46 21.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.63 22.5  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Age on French oak cubes/spirals prior to bottling

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  • Last Updated: 2016-03-19 21:37 UTC