Honey Rye Amber - Beer Recipe - Brewer's Friend

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Honey Rye Amber

223 calories 24.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 62% (steeping grains only)
Source: Neil Aldredge
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Sunday March 1st 2015
1.067
1.019
6.3%
29.7
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 32.9%
1.50 lb Honey1.5 lb Honey - (late boil kettle addition) 42 2 16.4%
3.30 lb Liquid Malt Extract Breiss Rye Malt Extract3.3 lb Liquid Malt Extract Breiss Rye Malt Extract 35 9 36.1%
7.80 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.33 lb Canadian - Honey Malt0.33 lb Honey Malt 37 25 3.6%
0.50 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 5.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 5.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Magnum0.8 oz Magnum Hops Pellet 15.2 Boil 60 min 27.43 66.7%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5 Aroma 15 min 2.24 33.3%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirl-floc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Primary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3.5 oz.       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 5 26 76 93 102
Ion Balance for Flavor, Color and pH (based on Adjusted Water above)
Sulphate : Chloride ratio balance between malt and bitterness
Alkalinity and SRM good for amber beer (50-150 ppm Alkalinity)

To 6 gallons distilled water:
Chalk CaCO3 - add 1.00 tsp
Gypsum CaSO4 - add 0.75 tsp
Calcium Chloride CaCl2 - add 0.50 tsp
Epsom Salt MgSO4 - add 0.25 tsp
Canning Salt NaCl - add 0.25 tsp
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.08 g | 24.3 qt) 2.15 8.6  
Mash volume with grains (equipment estimates 6.08 g | 24.3 qt) 2.26 9  
Grain absorption losses (steeping) -0.17 -0.7  
Volume increase from sugar/extract (early additions) 0.51 2.1  
Pre boil volume (equipment estimates 6.43 g | 25.7 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 2.15 8.6
Equipment Profile Used: System Default
 
Notes

Assuming Breiss Rye LME is 20% Rye malt, resulting rye content is ~ 7%.

Add 1.5 lbs Clover Honey at "flame out".

Hop quantities based on some leftovers, could use full 1 oz. Magnum and 0.5 oz. EKG.

This is a rich, malty "amber" and could be called a brown ale if you prefer.

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  • Last Updated: 2015-05-06 03:46 UTC