LUX Rye Pale 4.5L BIAB - Beer Recipe - Brewer's Friend

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LUX Rye Pale 4.5L BIAB

5 calories 0.4 g 10 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 4.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Denis
Calories: 5 calories (Per 10ml)
Carbs: 0.4 g (Per 10ml)
Created: Wednesday July 27th 2022
1.055
1.010
5.9%
47.2
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
650 g Voyager Craft Malt - Pale Compass650 g Pale Compass 38.1 2.79 58.6%
350 g Voyager Craft Malt - Heritage Rye350 g Heritage Rye 38.5 3.05 31.5%
10 g Weyermann - Acidulated10 g Acidulated 27 3.4 0.9%
100 g Voyager Craft Malt - Winter Wheat Janz100 g Winter Wheat Janz 38.8 2.54 9%
1,110 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Centennial7 g Centennial Hops Pellet 10 Boil at 100 °C 10 min 16.98 15.2%
7 g Mosaic7 g Mosaic Hops Pellet 12.5 Boil at 100 °C 10 min 21.23 15.2%
6 g Centennial6 g Centennial Hops Pellet 10 Whirlpool at 90 °C 2 min 4 13%
6 g Mosaic6 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 2 min 5 13%
10 g Centennial10 g Centennial Hops Pellet 10 Dry Hop 5 days 21.7%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 21.7%
46 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Nutrients Fining Primary 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 30 g       Temp: 20 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107 5 13 80 36 2.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Mash In Temperature 72 °C 66 °C 75 min
Mash Out Infusion 66 °C 78 °C 10 min
2 L Sparge 78 °C 78 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 13.2 L) 10
Mash volume with grains (equipment estimates 14 L) 10.7
Grain absorption losses -1.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.2 L) 8
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4.5
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Volume into fermentor 4.5
Total: 10  
Equipment Profile Used: System Default
 
Notes

BIAB method for efficiency 70 %
Sydney Water Boiled: 12L ph 5.3/5.4
(Hoppy Juicy, its a cloudy beer)
Aerate the wort vigorously and pitch the yeast.
Ferment at 18 to 22C˚ "10/15 days"

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  • Last Updated: 2022-07-27 20:47 UTC