American Rye - Beer Recipe - Brewer's Friend

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American Rye

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Monday November 30th 2015
1.052
1.013
5.1%
19.2
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.39 kg American - Pale Ale3.39 kg Pale Ale 37 3.5 70.2%
0.52 kg American - Rye0.52 kg Rye 38 3.5 10.8%
0.46 kg Finland - Vienna Malt0.46 kg Vienna Malt 36 3 9.5%
0.26 kg American - Caramel / Crystal 40L0.26 kg Caramel / Crystal 40L 34 40 5.4%
0.10 kg German - Carafa II0.1 kg Carafa II 32 425 2.1%
0.10 kg New Zealand - Dark Crystal Malt0.1 kg Dark Crystal Malt 35.4 96.45 2.1%
4.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Target10 g Target Hops Pellet 10.1 Boil 60 min 13.63 27.8%
11 g Fuggles11 g Fuggles Hops Pellet 4.4 Boil 15 min 3.24 30.6%
15 g Cascade15 g Cascade Hops Pellet 5.7 Boil 5 min 2.3 41.7%
36 g / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sugarloaf WTP Winneke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 15 19 10 12
4g CaSO4, 4g CaCl2 in mash
1ml Hydrochloric to mash water check PH add
0.7ml Hydrochloric if needed
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L For mash temp of 43c Infusion -- 48.5 °C 30 min
5 L water temp boiling to hit 66c Infusion -- 100 °C 60 min
10 L Collect 24L Sparge -- 76 °C --
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.7
Mash volume with grains 12.8
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 24.8 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 29.7  
Equipment Profile Used: System Default
 
Notes

Use .3kg rice hulls
have rye on top of mash
2L starter for yeast pitch at 19c ferm at 20c (66-68f)

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  • Last Updated: 2017-10-31 03:46 UTC