Rye Pale Ale 2016 - Beer Recipe - Brewer's Friend

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Rye Pale Ale 2016

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.3 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Thursday February 18th 2016
1.047
1.008
5.1%
34.7
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 76%
550 g American - Rye550 g Rye 38 3.5 10.5%
350 g American - Munich - Light 10L350 g Munich - Light 10L 33 10 6.7%
210 g Candi Syrup - Belgian Candi Syrup - Amber (40L)210 g Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 4%
150 g German - Carapils150 g Carapils 35 1.3 2.9%
5,260 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 11.7 Boil 60 min 15.12 7.5%
10 g Ella10 g Ella Hops Pellet 14.9 Boil 15 min 9.56 7.5%
29 g Summer29 g Summer Hops Pellet 5.4 Boil 15 min 10.04 21.6%
20 g Ella 20 g Ella Hops Pellet 14.9 Dry Hop 5 days 14.9%
65 g Summer65 g Summer Hops Leaf/Whole 5.4 Dry Hop 5 days 48.5%
134 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil --
0.50 tsp Yeast nutrient Water Agt Boil --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17.5 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
LONG JETTY 5/5/2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 12 32 70 10 85
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 75 min
Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.6
Mash volume with grains 17
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 20.1 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 26.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Muscovado sugar is actually used, but closest colour in the drop-down menu is Belgian candi sugar.
An idea might be to ferment with S-04 to bring out some estery notes that will accentuate the stone fruit & dry hop notes of Summer.

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  • Last Updated: 2016-08-07 08:14 UTC