Marble Rye - Beer Recipe - Brewer's Friend

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Marble Rye

189 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 63% (brew house)
Source: SS & DS
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday March 6th 2018
1.058
1.008
6.5%
59.8
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.50 lb American - Pale 2-Row18.5 lb Pale 2-Row 37 1.8 74%
4.50 lb American - Rye4.5 lb Rye 38 3.5 18%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 4%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Centennial2.5 oz Centennial Hops Pellet 9.7 First Wort 0 min 52.27 29.4%
1 oz Amarillo1 oz Amarillo Hops Pellet 7.7 Boil 5 min 3.01 11.8%
1 oz Chinook1 oz Chinook Hops Pellet 11.6 Boil 5 min 4.53 11.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 7.7 Dry Hop 4 days 23.5%
2 oz Chinook2 oz Chinook Hops Pellet 11.6 Dry Hop 4 days 23.5%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Chicago (North) - Q4 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 12 8 14 25 127
- Added 14 grams of Gypsum (mash only), 7 grams of Calcium Chloride (mash only) and 6 ml of lactic acid (split between mash and sparge) to achieve the following water profile:

CA2 - 125.8, MG - 12, Na - 8, CI - 72.7, SO4 - 160.8, HCO - 49.58
expected mash PH = 5.39
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single infusion Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 8.44 33.8  
Mash volume with grains 10.44 41.8  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 6.61 g | 26.4 qt) 7.44 29.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.67 g | 46.7 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.88 63.5
Equipment Profile Used: System Default
 
Notes
  • Hit 151-152F mash temp vs. 153F target
  • Hit 1.048 PG vs. 1.050 expected
  • Hit 1.058 FG vs. 1.062 expected
  • 10 gallons made it into the fermenters
  • Pitched 2 wyeast smack packs in each carboy
  • Started fermentation at 64F for day 1 (air temp and wort temp within .5 degrees), held here until last day (8th day) then cold crashed down to 33F
  • Hit 1.008 FG vs. 1.011 expected
  • Bottled 48 bottles (from 5.00 gallons) using 4.6 ounces of priming sugar to achieve 2.5 volumes of CO2.
Last Updated and Sharing
 
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  • Last Updated: 2018-05-26 23:07 UTC