Ship of Fools Rye Ale - [Master] - Beer Recipe - Brewer's Friend

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Ship of Fools Rye Ale - [Master]

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 35.5 liters
Post Boil Size: 30.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday February 25th 2018
1.053
1.012
5.3%
114.1
10.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Munich - Light 10L2.5 kg Munich - Light 10L 33 10 32.9%
2.30 kg United Kingdom - Maris Otter Pale2.3 kg Maris Otter Pale 38 3.75 30.3%
2.20 kg Weyermann - Vienna Malt2.2 kg Vienna Malt 37 3.5 28.9%
250 g Rye250 g Rye 38 3.5 3.3%
250 g Smoked Malt250 g Smoked Malt 37 5 3.3%
100 g German - CaraRye100 g CaraRye 34 67 1.3%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g BSG - Challenger200 g Challenger Hops Pellet 5.6 Boil 60 min 114.08 87%
30 g Sovereign30 g Sovereign Hops Pellet 5.5 Dry Hop Day 20 13%
230 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 25 75 80 100
80/20 R/O & spring water
No mineral salt additions
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L dough-in 24.3L @ 170F Infusion -- 66 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 19
Mash volume with grains 24
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 22.2 L) 25
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 35.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 26 L) 30.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.5 L) 26
Total: 44  
Equipment Profile Used: System Default
 
Notes

Yeast
Safale S-04 English Ale. No need to aerate with the dry yeast. FG usually comes in around 1.014, but has ranged from 1.013 to 1.018 over the years (not always with the current yeast).
Used Safale US-05 for JUICY 16.

Malt
Use a mix of pale ale malt, munich malt and vienna malt. No acid malt. Leave it out, but be ready to adjust if pH ends up too high.
Try Golden Promise next time! Just to see if you like it. I used the local craft malt for JUICY 16.

Small amounts of any of the following should also be included:
Rye malt: 250g
Cara-rye: I've tried it once but I'm still not sure what it gives to the brew. However there 100g in FOOL 13 so I'm keeping it that way.
Smoked malt: has become essential! Minimum 100g. Has gradually crept to 250g. Seems about right.

Mash

Dough in when HLT = 170F, expect to hit about 155F or so, let stand for an hour, dropping gradually, then conduct normal mash-out.

====
Hops

BF reported values:
IBU: 118
AAU: 44 [ounces * AA%, so this is 4 ounces @ 11 AA for 60 min]

Here's my advice from the 2019 Planner: "Generally boil first hop for about 70 minutes, and drop in about 20 aa pts worth of something for 30 minutes. No finishing hop. Dry hop at least an ounce of something nice per keg. Don’t leave it in contact with the beer for more than a week."

The Challenger/Sovereign hops were great. I've used various hops but I'm looking for an English-feeling ale, so it makes sense to use traddish English hops.

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  • Last Updated: 2023-08-14 18:34 UTC