Rye'lo and Oatis (RoB) - Beer Recipe - Brewer's Friend

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Rye'lo and Oatis (RoB)

187 calories 18.5 g 330 ml
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Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 50 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 66% (brew house)
Source: http://www.craftedpours.com/homebrew-recipe/double
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Friday March 24th 2017
1.061
1.014
6.2%
48.6
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 73%
1 kg American - Rye1 kg Rye 38 3.5 14.6%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 5.1%
0.30 kg United Kingdom - Pale Chocolate0.3 kg Pale Chocolate 33 207 4.4%
0.15 kg Belgian - Biscuit0.15 kg Biscuit 35 23 2.2%
0.05 kg Belgian - Special B0.05 kg Special B 34 115 0.7%
6.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Magnum28 g Magnum Hops Pellet 12.2 Boil 60 min 38.13 48.3%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 30 min 6.01 24.1%
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.43 27.6%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Water filtered through 0.2 micron filter
Gypsum 2g
Calcium Chloride 4g
Chalk 5g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Strike Temp. 70C Temperature -- 66 °C 50 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.8 L) 36.8
Mash volume with grains (equipment estimates 40.3 L) 41.3
Grain absorption losses -6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 29
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Volume into fermentor 23
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Substitutions

  • Gladfield Rye Malt
  • Gladfield Light Chocolate
  • Gladfield Biscuit

    14/4/17
  • Strike Temp. 70C
  • Dry pitched x2 packs of yeast, started quick and went hard
  • Raised ferm temp to 20C after 6 days

    25/4/17
  • FG 1012 and cold crashed to 0.7C

    20/5/17
  • Pretty flat with poor head retention, lots of spice and biscuit flavours, smooth body, tasty and a great winter drink.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-06-18 05:42 UTC