Skye New England Rye IPA - Beer Recipe - Brewer's Friend

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Skye New England Rye IPA

177 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.1 liters
Post Boil Size: 24.4 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Friday August 23rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg United Kingdom - Golden Promise4.8 kg Golden Promise 37 3 78.7%
1 kg German - Rye1 kg Rye 38 3.5 16.4%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 4.9%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 60 min 16.67 11.1%
60 g Amarillo60 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 0 min 5.92 33.3%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 55.6%
180 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:
0.75 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
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
16.5 L Infusion -- 68 °C 60 min
17.2 L Batch Sparge Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.5
Mash volume with grains 20.5
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 19.6 L) 17.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 27.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.3 L) 24.4
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.1 L) 23
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Divide dry hops into three equal portions.
The first portion gets added after two days of active fermentation.
The second portion gets added at the end of fermentation.
The third portion gets added three days after fermentation ends.

Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

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  • Public: Yup, Shared
  • Last Updated: 2019-08-27 00:37 UTC