DRY RYE STOUT - Beer Recipe - Brewer's Friend

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DRY RYE STOUT

219 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Paul Adx
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Wednesday June 13th 2018
1.066
1.017
6.4%
32.2
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Pale Ale Malt 2-Row8 lb Pale Ale Malt 2-Row 36.8 3.5 69.6%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.7%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 8.7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
1 lb United Kingdom - Crystal Rye1 lb Crystal Rye 33 90 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 19.03 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 6.9 33.3%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 10 min 6.27 33.3%
3 oz / $ 0.00
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 155 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 4.09 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.11 g | 24.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.69 30.8
Equipment Profile Used: System Default
"DRY RYE STOUT" Dry Stout beer recipe by Paul Adx. All Grain, ABV 6.44%, IBU 32.2, SRM 26.48, Fermentables: (Pale Ale Malt 2-Row, Flaked Barley, Flaked Rye, Chocolate, Crystal Rye) Hops: (Fuggles)
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  • Last Updated: 2020-04-16 04:06 UTC