Rye IPA - Beer Recipe - Brewer's Friend

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Rye IPA

216 calories 21.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 7 liters (ending kettle volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Craig
Calories: 216 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Friday April 27th 2018
1.070
1.017
6.9%
64.0
10.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,400 g American - Pale 2-Row1400 g Pale 2-Row 37 1.8 69.8%
320 g Briess - Rye Malt320 g Rye Malt 36.8 3.7 16%
170 g German - CaraRed170 g CaraRed 34 20 8.5%
115 g Finland - Crystal Malt 150115 g Crystal Malt 150 35 57 5.7%
2,005 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 54.87 45.5%
2 g Amarillo2 g Amarillo Hops Pellet 8.6 Boil 15 min 3.12 9.1%
2 g Mosaic2 g Mosaic Hops Pellet 12.5 Boil 15 min 4.54 9.1%
4 g Citra4 g Citra Hops Pellet 11 Boil 1 min 0.69 18.2%
4 g Mosaic4 g Mosaic Hops Pellet 12.5 Boil 1 min 0.79 18.2%
22 g / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 35       CO2 Level: 3.5 Volumes
 
Target Water Profile
Winnipeg Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 6 34 26 118 241
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Temperature -- 71 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 12.9
Mash volume with grains 14.2
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.8 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 4.2 L) 7
Estimated amount in fermentor 7
Total: 12.9  
Equipment Profile Used: System Default
 
Notes

Cinnamon Sticks and Cloves in Primary and Secondary added to 250mL of wort and boiled before being cooled and added back in for sterilization

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  • Last Updated: 2020-02-12 04:29 UTC