Dr Smurto's Golden Ale - Rye - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dr Smurto's Golden Ale - Rye

142 calories 12.3 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dr Smurto
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
URL: https://aussiecraftbrewing.forums.net/thread/682/drsmurtos-golden-ale-rye-version
Created: Thursday August 30th 2018
1.047
1.008
5.1%
78.6
8.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.15 kg United Kingdom - Maris Otter Pale2.15 kg Maris Otter Pale 38 3.75 49.4%
1 kg American - Rye1 kg Rye 38 3.5 23%
1 kg American - Vienna1 kg Vienna 35 4 23%
0.20 kg German - CaraBohemian0.2 kg CaraBohemian 33 75 4.6%
4.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Ella14 g Ella Hops Pellet 14.8 Boil 60 min 30.61 14.9%
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Boil 20 min 30.78 42.6%
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Whirlpool 0 min 17.2 42.6%
94 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.5 L mash Infusion -- 66 °C 90 min
mash out Temperature -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.4 L) 33.8
Mash volume with grains (equipment estimates 34.3 L) 36.6
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes



original notes
--------
20L, 70% efficiency

OG 1.045
FG 1.011
ABV 4.4%
IBU 30

CaSO4 and CaCl2 added to achieve ~ Ca 90 ppm with the SO4:Cl ratio at ~1:1 starting from rainwater so no Na, Mg or CO3. For me, using water measured to contain <0.1mg of any of the brewing ions, 6g each of CaSO4 and CaCl2 in 35L of water.

2.15kg Thomas Fawcett's floor malted MO (49%)
1.0 kg Weyermann Rye (23%)
1.0kg Weyermann Vienna (23%)
0.2kg Weyermann Carabohemian (5%)

66C single infusion mash, 75C mash out

Hopping schedule
Whatever bittering hop I have at 60 min to hit a total IBU of 30
2g/L Victoria (10% AA) at 20 and whirlpool (~10 mins after flameout, left to steep for 10 mins)

Yeast is normally WY1272 (American Ale II) but current batches are using the Gigayeast Vermont IPA

Last Updated and Sharing
 
878
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-15 10:27 UTC