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SA0003-0001

Method: All Grain
Style: American Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.4 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Luis Garcia
Calories: 276 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)

Created: Friday April 30th 2021

Abbatoir Imperial Black Rye Ale

by Maltose Falcons

OG: 1.077 FG: 1.019 ABV: 7.6% IBU: 70

Original Gravity:

1.083

Final Gravity:

1.020

ABV (standard):

8.3%

IBU (tinseth):

77.2

SRM (daniels):

17.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16.40 lb	Rahr - Pale Ale16.4 lb Pale Ale	36.34	3.5	90.6%
1.70 lb	Belgian - Special B1.7 lb Special B	34	115	9.4%
18.10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Boil	85 min	22.49	12.5%
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Boil	45 min	19.42	12.5%
1 oz	Chinook1 oz Chinook Hops	Pellet	13	Boil	15 min	21	25%
1 oz	Chinook1 oz Chinook Hops	Pellet	13	Boil	5 min	8.44	25%
1 oz	Chinook1 oz Chinook Hops	Pellet	13	Whirlpool at 176 °F	20 min	5.84	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Chinook (Pellet)		77.19	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7 gal	Strike	163 °F	152 °F	60 min
4.29 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 64 °F

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.50 g	Epsom Salt	Water Agt	Mash	1 hr.
3.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5.5 Temp: 68 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	15	50	100	50
Mash Chemistry and Brewing Water Calculator

Notes

Water temperature lost: 12C -21F
Sparge Temp 168-170F/75.5-76.6C
Sparge Volumen 1.5 x Weight lbs
PH: Mash & Sparge Water 5.2 - 5.5

Vigorous Boil
Avoid boiling foam with water spray

Whirlpool 20min 80C / 178F
Drop Temp.

Fermentation: Use ice bath to control temperature at day. Night just with fresh air.
Temp depend on style and yeast

PBW Cleaning:

Rinse off vessel or surface to get rid of as much soil as possible.
Dissolve 1-2 ounces per gallon for kettles and 3/4 ounces per gallon for fermenters, kegs, tanks, and other equipment.
If circulation cleaning, heat to 130°-180° F and circulate for at least 30 minutes.
If soaking, heat to 140° and soak for 4 hours or allow to soak cold overnight.
Rinse surface or vessel.

Star San:

1 Oz per 5 Gal water.

Only for PMSXX
2 Kg Pumpkin - cooked (at 420F for 60 mins) with brown sugar
Mash only the pulp and add 1gal of hot water 160F. Mixed and incorporate to mash grains.
IMPORTANT: Add approx 1/4-1/2 lbs Rise hulls

Last Updated and Sharing

721

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Brews

Public: Yup, Shared
Last Updated: 2021-10-26 19:34 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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