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Step Mash Rye

Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Sunday April 17th 2016

Original Gravity:

1.060

Final Gravity:

1.013

ABV (standard):

6.2%

IBU (tinseth):

64.3

SRM (morey):

6.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	71.4%
1 lb	American - Munich - Light 10L1 lb Munich - Light 10L	33	10	7.1%
1 lb	American - Rye1 lb Rye	38	3.5	7.1%
1 lb	Flaked Rye1 lb Flaked Rye	36	2.8	7.1%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.1%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Galena1 oz Galena Hops	Pellet	13	Boil	60 min	43.02	40%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	30 min	7.3	20%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	15 min	7.13	20%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	1 min	6.85	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Galena (Pellet)	43.02	40%
1.50 oz	Willamette (Pellet)	21.28	60%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 qt		Infusion	--	152 °F	90 min
8 qt	rinse grains	Fly Sparge	--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	calcium chloride	Water Agt	Mash	--
0.25 tsp	magnesium sulfate	Water Agt	Mash	--
0.25 tsp	gypsum	Water Agt	Mash	--
1 each	Whirfloc	Fining	Boil	15 min.
3 tsp	Superferment	Other	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 363 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: your choice CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Brewing salts added to mash and sparge water
Mash Chemistry and Brewing Water Calculator

Notes

This is my first attempt at a stepped mash. I wanted to practice this before I brew my first Belgian Ale.
I started the mash at about 110 degrees F and went to 120 F then 145 F then 152 F followed by a mash out at 170 F. The 152 F was held for 30 min the others were held for 10-15 min.

Last Updated and Sharing

1,013

Views

Brews

Public: Yup, Shared
Last Updated: 2016-04-17 22:42 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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