Kettle Soured Rye Ale 22 - Beer Recipe - Brewer's Friend

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Kettle Soured Rye Ale 22

9622 calories 891.8 g 20 qt
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Montano Brewing
Hop Utilization: 81%
Calories: 9622 calories (Per 20qt)
Carbs: 891.8 g (Per 20qt)
Created: Saturday February 26th 2022
1.055
1.011
5.8%
16.8
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Vienna Malt5 lb Vienna Malt 37 3.5 20.8%
5 lb Briess - Rye Malt5 lb Rye Malt 36.8 3.7 20.8%
3 lb Avangard - Light Munich3 lb Light Munich 37 8 12.5%
3 lb Honey Malt3 lb Honey Malt 37 25 12.5%
2 lb German - CaraAroma2 lb CaraAroma 34 130 8.3%
2 lb Dingemans - Cara 45 2 lb Cara 45 34.5 47 8.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.3%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 8.3%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette (5.7 AA)1 oz Willamette (5.7 AA) Hops Leaf/Whole 5.7 First Wort 0 min 8.03 33.3%
1 oz Willamette (5.7AA)1 oz Willamette (5.7AA) Hops Leaf/Whole 5.7 Boil 60 min 7.3 33.3%
1 oz Willamette (5.7 AA)1 oz Willamette (5.7 AA) Hops Leaf/Whole 5.7 Aroma 5 min 1.46 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz CaCl Water Agt Mash --
6 oz Sour Cherry Flavoring Liquid Flavor Mash --
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.36 g | 33.5 qt) 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Barrel Aged Kettle Soured Rye Ale. Barreled in rye whiskey 10 gal oak barrel. Added sour cherry flavor -1.5 oz per 2.5 gallon keg.

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  • Last Updated: 2022-03-30 17:13 UTC