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Amber Rye Ale

186 calories 20.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HG Brewing
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Monday November 10th 2014
1.056
1.016
5.3%
57.8
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Liquid Malt Extract - Amber3.5 lb Liquid Malt Extract - Amber 35 10 37.1%
3.50 lb Liquid Malt Extract - Light3.5 lb Liquid Malt Extract - Light 35 4 37.1%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 10.6%
1 lb American - Rye1 lb Rye 38 3.5 10.6%
4 oz American - Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 2.6%
3 oz American - Chocolate3 oz Chocolate 29 350 2%
9.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13.3 Boil 60 min 36 50%
1 oz Chinook1 oz Chinook Hops Pellet 13.3 Boil 20 min 21.8 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 10 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use filtered water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Mash grains, hold at 155 for 60 min -- -- 155 °F 60 min
0.5 gal sparge grains, boil, add LME, top up to 4 gallons, boil, start hop schedule -- -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.79 g | 27.1 qt) 3.71 14.8  
Mash volume with grains (equipment estimates 6.79 g | 27.1 qt) 3.91 15.6  
Grain absorption losses (steeping) -0.3 -1.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.71 14.8
Equipment Profile Used: System Default
 
Notes

Ferment for 7 days at 70 degrees.
Transfer to secondary and leave until fermentation stops.
Dry hop with 1 oz. Citra for 5 days.
Cold crash 3 days with 1 tsp. Gelatin mixture (optional)
Remove from fridge, warm overnight, prime, bottle, and condition for 21 days.

This recipe is a mash-up of two excellent beer styles: Amber Ale and Rye Ale. The Amber Ale brings a malty flavor, medium to medium-full body, and a rich amber color, while the Rye brings a distinctive spicy grain note. The hop flavor on this beer is noticeable with a spicy hop character, with a noticeable hop bitterness. Definitely a beer to enjoy throughout the fall season.

Enjoy!
HG~

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  • Last Updated: 2014-11-10 13:42 UTC