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Rye Ale

Method: BIAB
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.2 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Saturday May 29th 2021

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

44.1

SRM (morey):

26.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Briess - Rye Malt2 lb Rye Malt	36.8	3.7	21.1%
4 lb	American - Pale 2-Row - Toasted4 lb Pale 2-Row - Toasted	33	30	42.1%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	10.5%
0.50 lb	Briess - Chocolate0.5 lb Chocolate	25	350	5.3%
2 lb	Briess - DME Golden Light2 lb DME Golden Light - (late boil kettle addition)	44.6	4	21.1%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Apollo0.5 oz Apollo Hops	Pellet	16	Boil	60 min	29.7	33.3%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	8	Boil	30 min	11.41	33.3%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	10 min	3.03	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Apollo (Pellet)	29.7	33.3%
0.50 oz	Cascade (Pellet)	11.41	33.3%
0.50 oz	Willamette (Pellet)	3.03	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.38 qt	protein rest	Infusion	131 °F	122 °F	15 min
6.38 qt	FG target 12% => 12 - (~ 4% from 3lbs DME) * (5.5 gallons/3.9 gallons) = ~ 11.3% mash target	Infusion	212 °F	155 °F	60 min

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.52 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

Notes

My partial mash method:
1) Put crushed grain in a sack through the mash temp schedule
until the desired preboil/pre-DME OG reading is met.
2) Place grain bag in a large colander over the kettle and raise wort temp. Two washes with 165 deg wort (usually adds 1% Brix or so) and a final wash of 165 deg water.
3) Raise temp of diluted wort to at least 180 deg. Add DME, if any.
4) Fill partial kettle the rest of the way and boil.

Last Updated and Sharing

550

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Brews

Public: Yup, Shared
Last Updated: 2021-05-29 16:40 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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