rye stout - Beer Recipe - Brewer's Friend

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rye stout

188 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Tuesday May 10th 2016
14.9 °P
4.3 °P
5.8%
48.4
39.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Pale Ale1.8 kg Pale Ale 39 2.3 28.2%
1 kg German - Rye1 kg Rye 38 3.5 15.7%
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 15.7%
0.80 kg Flaked Rye0.8 kg Flaked Rye 36 2.8 12.5%
0.70 kg Dry Malt Extract - Light0.7 kg Dry Malt Extract - Light 42 4 11%
0.44 kg German - Carafa I0.44 kg Carafa I 32 340 6.9%
0.44 kg German - Pilsner0.44 kg Pilsner 38 1.6 6.9%
0.20 kg Belgian - Roasted Barley0.2 kg Roasted Barley 30 575 3.1%
6.38 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g flyer40 g flyer Hops Pellet 9.8 Boil 60 min 48.44 100%
40 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.6
Mash volume with grains 21.4
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 14.4 L) 11.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 25.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 29.1  
Equipment Profile Used: System Default
"rye stout" Foreign Extra Stout beer recipe by Brewer #54377. All Grain, ABV 5.75%, IBU 48.44, SRM 39.25, Fermentables: (Pale Ale, Rye, Maris Otter Pale, Flaked Rye, Dry Malt Extract - Light, Carafa I, Pilsner, Roasted Barley) Hops: (flyer)
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  • Public: Yup, Shared
  • Last Updated: 2016-05-23 20:31 UTC