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Thai Rye

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:

4.00 (1 Review)

Calories: 136 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)

Created: Saturday November 10th 2018

Original Gravity:

1.042

Final Gravity:

1.006

ABV (standard):

4.7%

IBU (tinseth):

21.4

SRM (morey):

4.0

Mash pH

5.4

Cost $

n/a

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Fermentation History

Target 72°F
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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 %
2.50 lb	American - Pale 2-Row2.5 lb Pale 2-Row	37	1.8	15.1%
12 lb	German - Rye12 lb Rye	38	3.5	72.5%
17 oz	Cane Sugar17 oz Cane Sugar - (late boil kettle addition)	46	0	6.4%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	6%
16.56 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Magnum30 g Magnum Hops	Pellet	13.6	Boil	30 min	21.4	41.4%
1.50 oz	Azacca1.5 oz Azacca Hops	Pellet	12.8	Dry Hop	Day 4		58.6%
72.52 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Magnum (Pellet) 30 g Magnum (Pellet) Hops	21.4	41.4%
1.50 oz	Azacca (Pellet)		58.6%
72.52 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 gal		Temperature	--	150 °F	60 min
2 gal	Cold Sparge	Sparge	--	65 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
6 each	Kefir Lime Leaf	Herb	Secondary	4 days
1.50 lb	Toasted Coconut Chips	Flavor	Secondary	0 min.
2 each	Star Anise	Spice	Boil	5 min.
10 lb	Mango	Flavor	Secondary	4 days
3 each	Lemongrass	Herb	Boil	5 min.
50 g	Galangal	Herb	Boil	5 min.
2 g	Calcium Chloride	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Mash	1 hr.
6.36 g	Citric acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 153 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Palm sugar for Cane Sugar
Galangal is frozen, Shredded and added to boil late.
Lemongrass is fresh, large stalk, crushed with back of knife and sliced before adding to boil late.

Coconut slices toasted at 325 ºF until golden, added to carboy before secondary transfer.

2018 Azacca from YVH 13.8% AA

Last Updated and Sharing

1,352

Views

Brews

Public: Yup, Shared
Last Updated: 2019-05-04 14:53 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

Discussion about this recipe:

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bhive01 • 12/27/2018 at 09:22pm

4 of 5

I think I made this in the wrong season. It tastes of the tropics to me and that's a good thing. On first drink you get the spice from the galangal and the Rye. The lime leaf shows up in the middle with the mango and then the finish is distinctly coconut. The flavors are all playing their own tune at different times, but they all go together pretty well.
Improvements I would make: Increase the anise to a full star so it shows up, instead of mango nectar (imparted some cooked flavors) use frozen mango chunks, roast less coconut at a time (only the top layer was toasted) or simply use less of it, I didn't add the lime juice in the end as I intended at bottling, but this beer benefits greatly from lemon or lime juice (could even be soured?). Overall, I think it's a very good start for a very peculiar beer. Very crushable. Very summery. Very Thai (inspired).

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Thai Rye

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