First Rye - Beer Recipe - Brewer's Friend

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First Rye

187 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 187 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday April 10th 2020
1.062
1.006
7.3%
82.1
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Finland - Pale Ale Malt3.2 kg Pale Ale Malt 36 2 59.8%
0.25 kg Finland - Crystal Malt 1000.25 kg Crystal Malt 100 35 38 4.7%
0.40 kg Finland - Wheat Malt0.4 kg Wheat Malt 38 2 7.5%
0.50 kg Briess - Caramel Rye Malt0.5 kg Caramel Rye Malt 36.8 60 9.3%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose 42 0.5 18.7%
5.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Columbus (15 AA)27 g Columbus (15 AA) Hops Leaf/Whole 15 Boil 60 min 47.24 54%
23 g Galena (13 AA)23 g Galena (13 AA) Hops Leaf/Whole 13 Boil 60 min 34.88 46%
50 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.38 bar       Temp: 13 °C       CO2 Level: 1.4 Volumes
 
Target Water Profile
Balanced Profile
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
Infusion -- 63 °C 60 min
Starting Grain Temp: 38 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.9
Mash volume with grains (equipment estimates 16.9 L) 18.7
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 13.7 L) 13.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 25 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Top off amount 1.8
Going into fermentor 20.8
Total: 29.6  
Equipment Profile Used: System Default
"First Rye" Experimental Beer recipe by Brewer #317609. All Grain, ABV 7.34%, IBU 82.12, SRM 11.22, Fermentables: (Pale Ale Malt, Crystal Malt 100, Wheat Malt, Caramel Rye Malt, Corn Sugar - Dextrose) Hops: (Columbus (15 AA), Galena (13 AA))
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  • Public: Yup, Shared
  • Last Updated: 2020-04-10 20:34 UTC