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Step Mash Rye

198 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday April 17th 2016
1.060
1.013
6.2%
64.3
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 71.4%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 7.1%
1 lb American - Rye1 lb Rye 38 3.5 7.1%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 7.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Pellet 13 Boil 60 min 43.02 40%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 7.3 20%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 7.13 20%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 1 min 6.85 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp calcium chloride Water Agt Mash --
0.25 tsp magnesium sulfate Water Agt Mash --
0.25 tsp gypsum Water Agt Mash --
1 each Whirfloc Fining Boil 15 min.
3 tsp Superferment Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 363 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: your choice       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Brewing salts added to mash and sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 152 °F 90 min
8 qt rinse grains Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.09 g | 40.4 qt) 10.5 42  
Mash volume with grains (equipment estimates 11.21 g | 44.9 qt) 11.62 46.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.09 g | 32.4 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 10.5 42
Equipment Profile Used: System Default
 
Notes

This is my first attempt at a stepped mash. I wanted to practice this before I brew my first Belgian Ale.
I started the mash at about 110 degrees F and went to 120 F then 145 F then 152 F followed by a mash out at 170 F. The 152 F was held for 30 min the others were held for 10-15 min.

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  • Public: Yup, Shared
  • Last Updated: 2016-04-17 22:42 UTC