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Funky Rye Session Ale

137 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat or Rye Beer
Boil Time: 105 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 41 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Wednesday May 20th 2015
1.045
1.009
4.7%
26.2
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.10 kg United Kingdom - Maris Otter Pale4.1 kg Maris Otter Pale 38 8.51 79%
520 g German - Rye520 g Rye 38 7.84 10%
310 g United Kingdom - Crystal 90L310 g Crystal 90L 33 238.67 6%
130 g German - Chocolate Rye130 g Chocolate Rye 31 638.96 2.5%
130 g United Kingdom - Pale Chocolate130 g Pale Chocolate 33 550.9 2.5%
5,190 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g East Kent Goldings45 g East Kent Goldings Hops Leaf/Whole 4.41 Boil 50 min 21.29 69.2%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 4.41 Boil 15 min 4.94 30.8%
65 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g CALSUL Water Agt Mash 1 hr.
11 g CALCHLF Water Agt Mash 1 hr.
1.20 g PFT Fining Boil 15 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
Brett C - WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion -- 68 °C 60 min
35 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13
Mash volume with grains 16.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 28.4 L) 34.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.3 L) 41
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 47.1  
Equipment Profile Used: System Default
 
Notes

Page 331 of ASB's

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  • Last Updated: 2015-05-20 13:04 UTC