Rye Experiment #1 - Beer Recipe - Brewer's Friend

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Rye Experiment #1

166 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NRBC
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Saturday January 14th 2017
1.051
1.007
5.8%
24.8
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Flaked Rye4 lb Flaked Rye 36 2.8 40%
1 lb German - Munich Light1 lb Munich Light 37 6 10%
5 lb German - Pilsner5 lb Pilsner 38 1.6 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz German Tradition1 oz German Tradition Hops Pellet 6 Boil 120 min 24.79 33.3%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Aroma 0 min 33.3%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Dry Hop 3 days 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
Yes
WLP590/wild yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
60.1 3.0 14.0 56.8 69.3 0.280

+3g Gypsum
+3g CaCl2
+3ml lactic acid (mash)
+1ml lactic acid (sparge)

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=D436XXL
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Infusion -- 156 °F 120 min
3.7 gal HLT ~4.4gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.5 14  
Mash volume with grains 4.3 17.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Primary yeast:

  • WLP590 harvested from apricot saison (contains wild yeast)
  • WLP645 Brett C.

    Current plan (may change):
  • 1/2 batch dry-hopped with 1oz Hallertau Blanc
    • 1/2 batch refermented on fruit (apricot/peach/currant/pomegranate)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-01-19 05:16 UTC