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Rye Cream Ale

140 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 505 liters
Post Boil Size: 500 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Tuesday February 1st 2022
1.046
1.009
4.8%
14.8
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
85 kg Malteurop - 2 Row85 kg 2 Row 34.3 2.15 76.2%
12.50 kg American - Rye12.5 kg Rye 38 3.5 11.2%
1.50 kg Weyermann - CARABELGE1.5 kg CARABELGE 34 13.6 1.3%
12.50 kg Flaked Corn12.5 kg Flaked Corn 40 0.5 11.2%
111.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Nugget200 g Nugget Hops Pellet 14 Boil 60 min 14.78 100%
200 g / $ 0.00
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 2001 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
Strike 67 °C 65 °C 60 min
mash out -- 75 °C 5 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 508.13 L. Suggest reducing initial water volume to 45.4 L and adding 462.73 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 423.7 L 350.1
Strike water volume at mash thickness of 3.1 L/kg 350.1
Mash volume with grains 423.7
Grain absorption losses -111.5
Remaining sparge water volume (equipment estimates 270.4 L) 267.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 508.1 L) 505
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 500
Going into fermentor 500
Total: 617.4  
Equipment Profile Used: System Default
 
Notes

Ferment @ 20-21 ℃ until gravity reaches 2.5 °P once you reach desired gravity, drop temp to 5 ℃ and let sit for 10 days.

Half Bag Rice Hulls in Mash

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  • Last Updated: 2022-02-01 14:55 UTC