Rye Pale Ale - 1.5 gal

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Better Beer (Emma Christensen)
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Monday September 5th 2022

Original Gravity:

1.058

Final Gravity:

1.010

ABV (standard):

6.2%

IBU (tinseth):

23.8

SRM (morey):

5.2

Mash pH

5.5

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.66 lb	Briess - Brewers Malt 2-Row1.66 lb Brewers Malt 2-Row	37	1.8	47.4%
1.55 lb	Briess - Rye Malt1.55 lb Rye Malt	36.8	3.7	44.3%
0.12 lb	Briess - White Wheat Raw0.12 lb White Wheat Raw	34.5	2	3.4%
0.17 lb	Quaker - Rolled Oats0.17 lb Rolled Oats	4	1	4.9%
3.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 g	Mosaic2.5 g Mosaic Hops	Pellet	12.5	Boil	60 min	14.84	33.3%
2.50 g	Mosaic2.5 g Mosaic Hops	Pellet	12.5	Boil	20 min	8.99	33.3%
2.50 g	Mosaic2.5 g Mosaic Hops	Pellet	12.5	Boil	0 min		33.3%
7.50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7.50 g	Mosaic (Pellet) 7.5 g Mosaic (Pellet) Hops		23.83	99.9%
7.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 qt	Saccharification rest	Infusion	164 °F	152 °F	60 min
3.5 qt	dunk sparge	Batch Sparge	170 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
0.70 g	Gypsum	Water Agt	Mash	0 min.
1.50 ml	Lactic acid	Water Agt	Mash	0 min.
0.50 g	Baking Soda	Water Agt	Mash	0 min.
0.15 tsp	Irish Moss	Fining	Boil	15 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	5.50 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 28 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 1.1 oz (31.8 g) Temp: 68 °F CO₂ Level: 2.45 Volumes

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

-- 5.5 qt was at the limit for mash water with 3.5 lb. grain in an 8 qt pot
-- 3.5 qt sparge water was too much for the 6 qt pot. Had to remove 1 qt to keep from overflowing when bag was lowered in.
-- Next time sparge in 2.5-qt and add 1-qt of water to wort before boil. Volumes should work out this way. Alternatively use bigger pots or mash in full volume and skip the sparge.
-- Preboil volume was about 7.5 liters (2 gallons)
-- After-boil volume (cooled) was about 5.5 liters = about 1.5 gallons = 6 quarts
-- 3 quarts lost to grain absorption (1-qt) and boil off (2-qt)
-- OG = 0.061. No additional water added.
-- FG after 7-days in primary fermentation = 0.012
-- % ABV = 6.43
-- Probably about a quart of trub left behind
-- 1.25 gallons in secondary fermenter = 12-13 bottles.

View Count: 776
Brew Count: 0
Last Updated: 2025-03-15 22:47 UTC

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