Toasted Wild Rice Ale - Beer Recipe - Brewer's Friend

Toasted Wild Rice Ale

175 calories 13.5 g
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 59% (brew house)
Source: James Sweeny
Calories: 175 calories (Per )
Carbs: 13.5 g (Per )
Created: Wednesday May 31st 2017
1.054
1.007
6.1%
27.5
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb American - Pale 2-Row3.25 lb Pale 2-Row 37 1.8 53.2%
0.76 lb American - Caramel / Crystal 60L0.76 lb Caramel / Crystal 60L 34 60 12.4%
0.50 lb American - Pale 6-Row0.5 lb Pale 6-Row 35 1.8 8.2%
0.10 lb American - Roasted Barley0.1 lb Roasted Barley 33 300 1.6%
1.50 lb Wild Rice1.5 lb Wild Rice 40 0 24.5%
6.11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 3.3 Boil 60 min 15.05 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Leaf/Whole 3 Boil 60 min 12.44 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.2 qt Protein rest Infusion -- 133 °F 30 min
2.3 qt Sacc. rest Infusion -- 150 °F 45 min
8.5 qt Sparge -- 167 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
56.5 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 189 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=080W9B9

5 tsp Phosphoric acid
1.4g Gypsum
0.6g Epsom salt
2.6g CaCl2
4.3g Chalk
2.45g Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Notes

Rinse the rice and let dry. Spread the rice in a sauce pan over medium/low heat for 10 minutes, stirring constantly.

Crush all rice and small amount of 6-row separately. Add to 1 gallon water. Rice mixture gets 5-min rest at 158F, then boiled for 30 minutes (should turn gooey). Add to main mash at Sacc. infusion.

Add water to cereal mash as needed if low.

View Count: 1513
Brew Count: 1
Last Updated: 2017-06-12 01:07 UTC

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