Ryver Brew - Beer Recipe - Brewer's Friend

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Ryver Brew

187 calories 12.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ME
Calories: 187 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Saturday April 27th 2019
1.058
1.005
6.9%
117.5
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Pale Ale Malt 2-Row4 lb Pale Ale Malt 2-Row 36.8 3.5 44.4%
1 lb American - Rye1 lb Rye 38 3.5 11.1%
1 lb Briess - Brewers Rye Flakes1 lb Brewers Rye Flakes 32.7 3 11.1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 11.1%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light 45 2 22.2%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Centennial3 oz Centennial Hops Leaf/Whole 10 Boil 60 min 117.49 100%
3 oz / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
SAWS
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
1.5 qt BIAB Temperature -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.39 g | 29.6 qt) 8.78 35.1  
Mash volume with grains (equipment estimates 7.87 g | 31.5 qt) 9.26 37  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

Friday nite brew, first Rye beer. long soak at 130F, then 1 hour @ 148. After using Kettle for Sous vide, I noticed temp very stabel throughout, with no need for pump.
Used no sparge for Mash, lifted bag every 15 min to circulate. Added Sugar, and DME Very Long boil 2.5 hrs, Continuing the no pump method, roughly filled fermenter, cooled overnight, then poured bucket to bucket adding yeast.

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  • Last Updated: 2019-04-27 13:58 UTC