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26/03 Rye-ot Act

10752 calories 970.4 g 22 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Col Wilson
Calories: 10752 calories (Per 22L)
Carbs: 970.4 g (Per 22L)
Created: Saturday January 24th 2026
1.053
1.010
5.6%
51.3
9.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Crisp Malting - Vienna Malt2 kg Vienna Malt 36.8 3.3 40%
2 kg Crisp Malting - Caramalt2 kg Caramalt 37 12 40%
1 kg Crisp Malting - Rye Malt1 kg Rye Malt 39.8 11.8 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Charles Faram - Challenger25 g Challenger Hops Pellet 7 Boil 60 min 20.46 16.7%
25 g Charles Faram - Challenger25 g Challenger Hops Pellet 7 Boil 15 min 10.15 16.7%
100 g Charles Faram - Centennial100 g Centennial Hops Pellet 9.5 Whirlpool 20 min 20.65 66.7%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Mash 15 min.
 
Yeast
Crossmyloof - Five
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
My Water Profile 1
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
20 L Infusion 65 °C 65 °C 60 min
8 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.5
Mash volume with grains 10.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 27.9 L) 26.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 23
Total: 33.9  
Equipment Profile Used: System Default
"26/03 Rye-ot Act" Specialty IPA: Rye IPA beer recipe by Col Wilson. All Grain, ABV 5.59%, IBU 51.26, SRM 9.73, Fermentables: ( Vienna Malt, Caramalt, Rye Malt) Hops: (Challenger, Centennial) Other: (Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2026-01-24 11:31 UTC