Red Rye Ale - Beer Recipe - Brewer's Friend

Red Rye Ale

177 calories 20.8 g
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 177 calories (Per )
Carbs: 20.8 g (Per )
Created: Saturday October 3rd 2015
1.057
1.018
5.0%
28.1
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 67.8%
0.55 kg German - Rye0.55 kg Rye 38 3.5 9.3%
0.45 kg United Kingdom - Cara Malt0.45 kg Cara Malt 35 17.5 7.6%
0.70 kg United Kingdom - Crystal 60L0.7 kg Crystal 60L 34 60 11.9%
0.20 kg American - Aromatic Malt0.2 kg Aromatic Malt 35 20 3.4%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer15 g Northern Brewer Hops Leaf/Whole 6 Boil 60 min 10.44 19.5%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 6 Boil 30 min 8.83 19.5%
17 g Amarillo17 g Amarillo Hops Leaf/Whole 9 Boil 15 min 8.81 22.1%
30 g Amarillo30 g Amarillo Hops Leaf/Whole 9 Boil 0 min 39%
77 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Sparge -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
"Red Rye Ale" Irish Red Ale beer recipe by Brewer #51116. All Grain, ABV 5.03%, IBU 28.07, SRM 14.47, Fermentables: (Pale 2-Row, Rye, Cara Malt, Crystal 60L, Aromatic Malt) Hops: (Northern Brewer, East Kent Goldings, Amarillo) Other: (Irish Moss)
View Count: 5685
Brew Count: 0
Last Updated: 2015-10-11 18:13 UTC

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