Bryen's Pale Ale IV - Beer Recipe - Brewer's Friend

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Bryen's Pale Ale IV

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: GCB
Rating:
4.00 (1 Review)

Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Saturday September 3rd 2016
1.057
1.013
5.8%
52.3
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 73.3%
2 lb American - Rye2 lb Rye 38 3.5 17.2%
1 lb German - Dark Munich1 lb Dark Munich 36 10 8.6%
0.10 lb Rice Hulls0.1 lb Rice Hulls 0 0 0.9%
11.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Boil 60 min 37.76 33.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.4 Boil 10 min 6.85 16.7%
0.50 oz Ultra0.5 oz Ultra Hops Pellet 7.5 Aroma 10 min 4.94 16.7%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.4 Aroma 2 min 1.6 16.7%
0.50 oz Ultra0.5 oz Ultra Hops Pellet 7.5 Aroma 2 min 1.15 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp acid blend Water Agt Mash 2 hr.
0.50 tsp gypsum Water Agt Boil 1 hr.
0.50 tsp Irish moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Fort Collins, CO, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 2 3 0 12 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Sach rest Infusion -- 152 °F 60 min
mash out Temperature -- 167 °F 30 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 3.63 14.5  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5.19 g | 20.8 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

Heat sparge water, acidify with 1/2 tsp acid blend.

Crush grains, add rice hulls to aid lautering.

Dough in with 4 qts cold water, add water to reach ~ 1.25 qt/lb thickness (approx 8 quarts hot water), apply heat to reach sach temp of 152, mash until starch conversion complete, mash out at 167F.

Transfer to lauter tun, recirculate until clarified. Sparge with acidified sparge water to yield 7 gallons.

Add gypsum, bring to boil, add boiling hops, boil for 60 min. Add Irish moss finings and insert immersion chiller at 15 mins before end of boil. Add hops at 10 min and 2 min for finishing.

Previous version had too high of mash temp, resulting in sweet finish. Reducing mash temp to compensate. Also, previous batch did not have enough rye character, increasing rye percentage in this batch. Changed finishing hop profile to use Citra as the previous version Southern Passion hops were not particularly interesting in the finish. I've tried a couple Rye Ales finished with Citra and really enjoy the flavor.

Dry hopped with Citra, came out very nice - flavor is fantastic now. I might reduce the bitterness just a bit the next time around, but otherwise nearly perfect!

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  • Last Updated: 2017-08-06 16:42 UTC