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Rye Pale Ale - 1.5 gal

190 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Better Beer (Emma Christensen)
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday September 5th 2022
1.058
1.010
6.2%
23.8
5.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.66 lb Briess - Brewers Malt 2-Row1.66 lb Brewers Malt 2-Row 37 1.8 47.4%
1.55 lb Briess - Rye Malt1.55 lb Rye Malt 36.8 3.7 44.3%
0.12 lb Briess - White Wheat Raw0.12 lb White Wheat Raw 34.5 2 3.4%
0.17 lb Quaker - Rolled Oats0.17 lb Rolled Oats 4 1 4.9%
3.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 g Mosaic2.5 g Mosaic Hops Pellet 12.5 Boil 60 min 14.84 33.3%
2.50 g Mosaic2.5 g Mosaic Hops Pellet 12.5 Boil 20 min 8.99 33.3%
2.50 g Mosaic2.5 g Mosaic Hops Pellet 12.5 Boil 0 min 33.3%
7.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.70 g Gypsum Water Agt Mash 0 min.
1.50 ml Lactic acid Water Agt Mash 0 min.
0.50 g Baking Soda Water Agt Mash 0 min.
0.15 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
5.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.1 oz (31.8 g)       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 qt Saccharification rest Infusion 164 °F 152 °F 60 min
3.5 qt dunk sparge Batch Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.66 g | 14.6 qt) 2.65 10.6  
Mash volume with grains (equipment estimates 3.92 g | 15.7 qt) 2.91 11.7  
Grain absorption losses -0.42 -1.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 3.01 g | 12 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.5 6  
Volume into fermentor 1.5 6  
Total: 2.65 10.6
Equipment Profile Used: System Default
 
Notes

-- 5.5 qt was at the limit for mash water with 3.5 lb. grain in an 8 qt pot
-- 3.5 qt sparge water was too much for the 6 qt pot. Had to remove 1 qt to keep from overflowing when bag was lowered in.
-- Next time sparge in 2.5-qt and add 1-qt of water to wort before boil. Volumes should work out this way. Alternatively use bigger pots or mash in full volume and skip the sparge.
-- Preboil volume was about 7.5 liters (2 gallons)
-- After-boil volume (cooled) was about 5.5 liters = about 1.5 gallons = 6 quarts
-- 3 quarts lost to grain absorption (1-qt) and boil off (2-qt)
-- OG = 1.061. No additional water added.
-- FG after 7-days in primary fermentation = 1.012
-- % ABV = 6.43
-- Probably about a quart of trub left behind
-- 1.25 gallons in secondary fermenter = 12-13 bottles.

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  • Last Updated: 2025-04-26 18:49 UTC