Boulevard Rye on Rye - Beer Recipe - Brewer's Friend

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Boulevard Rye on Rye

302 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Boulevard Brewing
Rating:
5.00 (1 Review)

Hop Utilization: 98%
Calories: 302 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Tuesday February 4th 2020
1.091
1.019
9.4%
41.5
19.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.38 lb American - Pale 2-Row9.38 lb Pale 2-Row 37 1.8 55%
1.35 lb German - Rye1.35 lb Rye 38 3.5 7.9%
0.69 lb German - Munich Light0.69 lb Munich Light 37 6 4%
1.55 lb Belgian - CaraMunich1.55 lb CaraMunich 33 50 9.1%
1.08 lb United Kingdom - Crystal Rye1.08 lb Crystal Rye 33 90 6.3%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.8%
1.50 lb Brown Sugar1.5 lb Brown Sugar - (late boil kettle addition) 45 15 8.8%
17.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 15 Boil at 208 °F 70 min 18.72 6.1%
9 g Citra9 g Citra Hops Pellet 11 Boil 60 min 10.88 5%
80 g Styrian Goldings80 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 9.64 44.4%
80 g Ahtanum80 g Ahtanum Hops Pellet 6 Boil 1 min 2.27 44.4%
180 g / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 454 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Gordon Strong
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
4.9 gal Infusion 123 °F 116 °F 10 min
Infusion 116 °F 145 °F 30 min
Infusion 145 °F 163 °F 15 min
Infusion 163 °F 172 °F 10 min
11.2 qt Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.92 19.7  
Mash volume with grains 6.04 24.2  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 3.29 13.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29 qt) 6.2 24.8  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.21 32.8
Equipment Profile Used: System Default
 
Notes

Target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil. (35 minutes)

Cool the wort to 66F and ferment with Scottish ale strain at 66F until we reach 6 Plato. At this point, we temp up to 73F for the remainder of fermentation. We target a final gravity of 3.2 Plato.

Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.

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  • Last Updated: 2020-02-06 15:22 UTC