Ginger Rye IPA - Beer Recipe - Brewer's Friend

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Ginger Rye IPA

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 75 min
Batch Size: 5.6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Daniel
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday December 21st 2016
1.056
1.010
6.0%
51.1
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 53.8%
3 lb Flaked Rye3 lb Flaked Rye 36 2.8 23.1%
2 lb German - Vienna2 lb Vienna 37 4 15.4%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.6 Boil 5 min 1.84 33.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 7 First Wort 0 min 15.08 33.3%
1 oz Chinook1 oz Chinook Hops Pellet 12.5 Boil 30 min 34.17 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Fresh Grated Ginger Root Spice Boil 10 min.
1 each whirfloc Fining Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 153 °F 60 min
18 qt Sparge -- 184 °F 10 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 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.6 22.4  
Going into fermentor 5.6 22.4  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Ran off 7 gallons into boil, ended up with approximately 5.5 gallons of wort. Don't think I got as much wort as possible since rye seemed to clog mash tun a bit. Boil off was not as much as estimated by the calculator.

Only 2 gallons from first runnings, 5 from second.

All water used was spring water from Food Lion.

Actual OG 10.056, 2 packs of rehydrated yeast pitched at around 67 degrees, stirred for 5 minutes.

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  • Last Updated: 2016-12-31 01:12 UTC