Reed's Rye Beer - Beer Recipe - Brewer's Friend

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Reed's Rye Beer

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday October 26th 2020
1.058
1.013
5.9%
17.1
17.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Rye8 lb Rye 38 3.5 59.3%
3 lb German - Vienna3 lb Vienna 37 4 22.2%
2 lb United Kingdom - Crystal Rye2 lb Crystal Rye 33 90 14.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.7 Boil 60 min 14.26 50%
0.50 oz BSG - Perle0.5 oz Perle Hops Pellet 8.7 Boil 5 min 2.84 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
9 g Burton Water Salts Water Agt Boil 90 min.
18 g Gypsum Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Paris Road
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 qt Infusion 161 °F 149 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.4 21.6  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.04 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.44 37.8
Equipment Profile Used: System Default
"Reed's Rye Beer" Roggenbier beer recipe by Professor Zymie. All Grain, ABV 5.86%, IBU 17.1, SRM 17.65, Fermentables: (Rye, Vienna, Crystal Rye, Rice Hulls) Hops: (Perle) Other: (Whirlfloc, Burton Water Salts, Gypsum)
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  • Last Updated: 2020-10-29 21:19 UTC