Key Lime Rye - Beer Recipe - Brewer's Friend

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Key Lime Rye

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 5.35 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday March 13th 2016
1.059
1.016
5.6%
7.3
5.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 41.5%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 13.8%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 13.8%
1 lb American - Rye1 lb Rye 38 3.5 9.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.2%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.6%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 4.6%
5.50 oz German - Acidulated Malt5.5 oz Acidulated Malt 27 3.4 3.2%
10.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 1.9 Boil 60 min 7.32 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 oz Graham Crackers Flavor Mash --
10 each Lime Zest Flavor Boil 5 min.
7 oz Marshmallow Fluff Flavor Boil 10 min.
4 oz Key Lime Juice Flavor Bottling --
4 g Gypsum Water Agt Mash --
6 g Calcium Chloride (dihydrate) Water Agt Mash --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 294 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 294 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Chicago 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
103 13 9 96 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.88 qt @ 163 Infusion -- 150 °F 60 min
28 qt Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.69 14.8  
Mash volume with grains 4.48 17.9  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 5.35 g | 21.4 qt) 6.54 26.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 8.75 35  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.35 g | 21.4 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.35 21.4  
Total: 10.23 40.9
Equipment Profile Used: System Default
 
Notes

Omega Lacto blend kettle sour overnight

2018 Drunk Monk Challenge 1st place - American Sours
http://knaves.org/DMC/victor/victors2018.html



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  • Last Updated: 2020-06-18 14:43 UTC