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Rye Experiment #1

Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NRBC
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)

Created: Saturday January 14th 2017

Original Gravity:

1.051

Final Gravity:

1.007

ABV (standard):

5.8%

IBU (tinseth):

24.8

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Flaked Rye4 lb Flaked Rye	36	2.8	40%
1 lb	German - Munich Light1 lb Munich Light	37	6	10%
5 lb	German - Pilsner5 lb Pilsner	38	1.6	50%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	German Tradition1 oz German Tradition Hops	Pellet	6	Boil	120 min	24.79	33.3%
1 oz	Sterling1 oz Sterling Hops	Pellet	8.7	Aroma	0 min		33.3%
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	10	Dry Hop	3 days		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	German Tradition (Pellet)	24.79	33.3%
1 oz	Sterling (Pellet)		33.3%
1 oz	Hallertau Blanc (Pellet)		33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.3 gal		Infusion	--	156 °F	120 min
3.7 gal	HLT ~4.4gal	Sparge	--	170 °F	20 min
Starting Mash Thickness: 1.4 qt/lb

Yeast

White Labs - Brettanomyces Claussenii WLP645

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	Yes

WLP590/wild yeast

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
60.1 3.0 14.0 56.8 69.3 0.280 +3g Gypsum +3g CaCl2 +3ml lactic acid (mash) +1ml lactic acid (sparge) http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=D436XXL
Mash Chemistry and Brewing Water Calculator

Notes

Primary yeast:

WLP590 harvested from apricot saison (contains wild yeast)
WLP645 Brett C.

Current plan (may change):
1/2 batch dry-hopped with 1oz Hallertau Blanc
- 1/2 batch refermented on fruit (apricot/peach/currant/pomegranate)

Last Updated and Sharing

891

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Brews

Public: Yup, Shared
Last Updated: 2017-01-19 05:16 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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Rye Experiment #1

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