Brett Abbey Rye - Beer Recipe - Brewer's Friend

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Brett Abbey Rye

193 calories 7 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: rrenaud
Calories: 193 calories (Per 12oz)
Carbs: 7 g (Per 12oz)
Created: Tuesday April 12th 2016
1.061
0.997
8.4%
11.1
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Belgian - Pilsner13.5 lb Pilsner 37 1.6 77.1%
4 lb American - Rye4 lb Rye 38 3.5 22.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Magnum0.35 oz Magnum Hops Pellet 12.6 Boil 60 min 11.11 100%
0.35 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
103%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
Yeast Bay Amalgamation cake
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 75 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 6.56 26.3  
Mash volume with grains 7.96 31.9  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 11.44 45.8
Equipment Profile Used: System Default
 
Notes

9/11/16: mild/moderate sulfur bandaid smell. taste, light stone fruit, mild funk?

1/22/17: .997 grab! a little tart, subtle balance, nice rye presense (<3 rye), more subtle than most other beers from the sours, taste 8/10.

Kegged 1/3 with drheld saison and all wheat sour.

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  • Last Updated: 2017-01-26 22:06 UTC