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Boulevard Rye on Rye

Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Boulevard Brewing
Rating:

5.00 (1 Review)

Hop Utilization: 98%
Calories: 302 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)

Created: Tuesday February 4th 2020

Original Gravity:

1.091

Final Gravity:

1.019

ABV (standard):

9.4%

IBU (tinseth):

41.5

SRM (morey):

19.0

Mash pH

5.4

Cost $

n/a

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Fermentation History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.38 lb	American - Pale 2-Row9.38 lb Pale 2-Row	37	1.8	55%
1.35 lb	German - Rye1.35 lb Rye	38	3.5	7.9%
0.69 lb	German - Munich Light0.69 lb Munich Light	37	6	4%
1.55 lb	Belgian - CaraMunich1.55 lb CaraMunich	33	50	9.1%
1.08 lb	United Kingdom - Crystal Rye1.08 lb Crystal Rye	33	90	6.3%
1.50 lb	Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	8.8%
1.50 lb	Brown Sugar1.5 lb Brown Sugar - (late boil kettle addition)	45	15	8.8%
17.05 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
11 g	Magnum11 g Magnum Hops	Pellet	15	Boil at 208 °F	70 min	18.72	6.1%
9 g	Citra9 g Citra Hops	Pellet	11	Boil	60 min	10.88	5%
80 g	Styrian Goldings80 g Styrian Goldings Hops	Pellet	5.5	Boil	5 min	9.64	44.4%
80 g	Ahtanum80 g Ahtanum Hops	Pellet	6	Boil	1 min	2.27	44.4%
180 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
11 g	Magnum (Pellet) 11 g Magnum (Pellet) Hops	18.72	6.1%
9 g	Citra (Pellet) 9 g Citra (Pellet) Hops	10.88	5%
80 g	Styrian Goldings (Pellet) 80 g Styrian Goldings (Pellet) Hops	9.64	44.4%
80 g	Ahtanum (Pellet) 80 g Ahtanum (Pellet) Hops	2.27	44.4%
180 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.9 gal	Infusion	123 °F	116 °F	10 min
	Infusion	116 °F	145 °F	30 min
	Infusion	145 °F	163 °F	15 min
	Infusion	163 °F	172 °F	10 min
11.2 qt	Sparge	168 °F	168 °F	--
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 65 °F

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 454 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Gordon Strong

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil. (35 minutes)

Cool the wort to 66F and ferment with Scottish ale strain at 66F until we reach 6 Plato. At this point, we temp up to 73F for the remainder of fermentation. We target a final gravity of 3.2 Plato.

Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.

Last Updated and Sharing

1,214

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Public: Yup, Shared
Last Updated: 2020-02-06 15:22 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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Mallonee's Malt • 10/09/2022 at 02:49am

5 of 5

I've adapted this recipe for the BeerMKR and it's a dandy recipe. Thank you.

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Boulevard Rye on Rye

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