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

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Dr Smurto's Golden Ale - Rye

142 calories 12.3 g 330 ml
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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

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  • Last Updated: 2018-11-15 10:27 UTC