BA Sour Rye - Beer Recipe - Brewer's Friend

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BA Sour Rye

155 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Saturday March 28th 2020
1.045
1.025
2.7%
26.5
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - White Wheat2 lb White Wheat 40 2.8 23.5%
1.20 lb American - Rye1.2 lb Rye 38 3.5 14.1%
0.40 lb American - Munich - Light 10L0.4 lb Munich - Light 10L 33 10 4.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.9%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 47.1%
0.40 lb American - Vienna0.4 lb Vienna 35 4 4.7%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 15 min 26.47 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Mash 0 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Very Low
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Brooklyn
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 1 12 18 5 19
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Sacch Rest Strike 163 °F 158 °F 60 min
3.9 gal Fly Sparge 180 °F 175 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.72 14.9  
Mash volume with grains 4.4 17.6  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 4.09 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

High mash temp meant to mimic effects of turbid mash, to give Brett strains long-chains sugars to work on over time

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  • Last Updated: 2020-03-29 15:50 UTC