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Dr Smurto's Golden Ale - Rye

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dr Smurto
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
URL: https://aussiecraftbrewing.forums.net/thread/682/drsmurtos-golden-ale-rye-version

Created: Thursday August 30th 2018

Original Gravity:

1.047

Final Gravity:

1.008

ABV (standard):

5.1%

IBU (tinseth):

78.6

SRM (morey):

8.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.15 kg	United Kingdom - Maris Otter Pale2.15 kg Maris Otter Pale	38	3.75	49.4%
1 kg	American - Rye1 kg Rye	38	3.5	23%
1 kg	American - Vienna1 kg Vienna	35	4	23%
0.20 kg	German - CaraBohemian0.2 kg CaraBohemian	33	75	4.6%
4.35 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	Ella14 g Ella Hops	Pellet	14.8	Boil	60 min	30.61	14.9%
40 g	Amarillo40 g Amarillo Hops	Pellet	8.6	Boil	20 min	30.78	42.6%
40 g	Amarillo40 g Amarillo Hops	Pellet	8.6	Whirlpool	0 min	17.2	42.6%
94 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 g	Ella (Pellet) 14 g Ella (Pellet) Hops	30.61	14.9%
80 g	Amarillo (Pellet) 80 g Amarillo (Pellet) Hops	47.98	85.2%
94 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28.5 L	mash	Infusion	--	66 °C	90 min
	mash out	Temperature	--	75 °C	10 min

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

original notes
--------
20L, 70% efficiency

OG 1.045
FG 1.011
ABV 4.4%
IBU 30

CaSO4 and CaCl2 added to achieve ~ Ca 90 ppm with the SO4:Cl ratio at ~1:1 starting from rainwater so no Na, Mg or CO3. For me, using water measured to contain <0.1mg of any of the brewing ions, 6g each of CaSO4 and CaCl2 in 35L of water.

2.15kg Thomas Fawcett's floor malted MO (49%)
1.0 kg Weyermann Rye (23%)
1.0kg Weyermann Vienna (23%)
0.2kg Weyermann Carabohemian (5%)

66C single infusion mash, 75C mash out

Hopping schedule
Whatever bittering hop I have at 60 min to hit a total IBU of 30
2g/L Victoria (10% AA) at 20 and whirlpool (~10 mins after flameout, left to steep for 10 mins)

Yeast is normally WY1272 (American Ale II) but current batches are using the Gigayeast Vermont IPA

Last Updated and Sharing

878

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Brews

Public: Yup, Shared
Last Updated: 2018-11-15 10:27 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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