Ruby Red Rye - Beer Recipe - Brewer's Friend

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Ruby Red Rye

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Mike
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Tuesday October 3rd 2017
1.056
1.013
5.6%
28.1
30.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 40%
1 kg United Kingdom - Crystal Rye1 kg Crystal Rye 33 90 20%
1 kg German - Red X1 kg Red X 36 12 20%
1 kg United Kingdom - Crystal 45L1 kg Crystal 45L 34 45 20%
5 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Bramling Cross20 g Bramling Cross Hops Pellet 7.2 Boil 30 min 18 21.1%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 15 min 10.09 26.3%
25 g Ernest25 g Ernest Hops Leaf/Whole 6.24 Hopback 0 min 26.3%
25 g Ernest25 g Ernest Hops Leaf/Whole 6.24 Dry Hop 0 days 26.3%
95 g / £ 0.00
 
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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 60 min
Temperature -- 77 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.5
Mash volume with grains 20.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 10.5 L) 7.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.1 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16.1
Hops absorption losses (hopback) -0.1
Going into fermentor 16
Total: 24.9  
Equipment Profile Used: System Default
 
Notes

Colour is very dark red - probably don't need Red X and Crystal in next brew.
Best left for 4 weeks or more in bottle gives a Rye spicy, well balanced taste with a smooth/creamy body. Hop bitterness is good and works well with malt giving a complex taste with big flavours that is different from the standard. Very easy drinking too and surprisingly popular with my work mates.

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  • Last Updated: 2018-02-11 20:17 UTC