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Beermkr BLVD Rye on Rye 1M

355 calories 30.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Roggenbier (German Rye Beer)
Boil Time: 0 min
Batch Size: 5.2 liters (ending kettle volume)
Pre Boil Size: 5.2 liters
Pre Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Boulevard Brewing
Hop Utilization: 98%
Calories: 355 calories (Per 12oz)
Carbs: 30.5 g (Per 12oz)
Created: Sunday February 27th 2022
1.107
1.019
11.6%
32.3
21.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g US - Pale 2-Row1000 g Pale 2-Row 37 1.8 45.5%
200 g German - Rye200 g Rye 38 3.5 9.1%
100 g Munich - Light 10L100 g Munich - Light 10L 33 10 4.5%
200 g Belgian - CaraMunich200 g CaraMunich 33 50 9.1%
150 g United Kingdom - Crystal Rye150 g Crystal Rye 33 90 6.8%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose 42 0.5 9.1%
200 g Brown Sugar200 g Brown Sugar 45 15 9.1%
150 g Briess - DME Golden Light150 g DME Golden Light 44.6 4 6.8%
2,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 g Magnum2.75 g Magnum Hops Pellet 15 Boil at 98 °C 70 min 12.17 6.1%
2.25 g Citra2.25 g Citra Hops Pellet 11 Boil 60 min 7.07 5%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil at 75 °C 5 min 6.26 44.4%
20 g Ahtanum20 g Ahtanum Hops Pellet 6 Mash at 75 °C 1 min 6.83 44.4%
45 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.25 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18.9 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Olathe KS Tap Water (unsoftened)
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
7.25 L Infusion 20 °C 71 °C 240 min
Infusion 47 °C 63 °C 30 min
Infusion 63 °C 73 °C 15 min
Infusion 73 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 7.5
Mash volume with grains 8.5
Grain absorption losses -1.7
Hops absorption losses (mash) -0.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 5.3 L) 5.2
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 5.1 L) 5.2
Estimated amount in fermentor 5.2
Total: 7.5  
Equipment Profile Used: System Default
 
Notes

Target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil. (35 minutes)

Cool the wort to 66F and ferment with Scottish ale strain at 66F until we reach 6 Plato. At this point, we temp up to 73F for the remainder of fermentation. We target a final gravity of 3.2 Plato.

Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.

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  • Last Updated: 2025-06-18 14:49 UTC