Naughty Rye Ale - Beer Recipe - Brewer's Friend

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Naughty Rye Ale

221 calories 21.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Sunday October 29th 2017
1.067
1.015
6.9%
50.5
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 7.1%
1 lb American - Rye1 lb Rye 38 3.5 7.1%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 7.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Leaf/Whole 15 Boil 60 min 29.58 33.3%
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 30 min 14.45 22.2%
1 oz Sonnet1 oz Sonnet Hops Pellet 4.5 Boil 15 min 6.46 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp calcium chloride Water Agt Mash --
0.13 tsp gypsum Water Agt Mash --
0.13 tsp magnesium sulfate Water Agt Mash --
0.13 tbsp citric acid Water Agt Mash --
0.13 tsp amylase Other Mash --
5 tsp Superferment Other Boil 15 min.
1 each Whirfloc Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: your choice       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 152 °F 60 min
8 qt rinse grains Fly Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.08 g | 40.3 qt) 10.5 42  
Mash volume with grains (equipment estimates 11.2 g | 44.8 qt) 11.62 46.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 10.5 42
Equipment Profile Used: System Default
 
Notes

I used Goldswaen red caramel malt, not crystal 20.This malt was not on the drop down menu. Starting out with some dry Nottingham yeast. In my next 4 to 5 batches, I will reuse harvested yeast. Brewing salts were added to mash and sparge water.

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  • Last Updated: 2017-10-29 22:42 UTC