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german rye ale

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Friday February 3rd 2017
1.053
1.013
5.3%
36.8
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Vienna2 kg Vienna 37 4 39.2%
2 kg German - Rye2 kg Rye 38 3.5 39.2%
1 kg German - Pilsner1 kg Pilsner 38 1.6 19.6%
100 g German - CaraAroma100 g CaraAroma 34 130 2%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 12.3 Boil 75 min 18.82 20.8%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 20 min 15.12 28.3%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 20 min 2.82 18.9%
17 g Nelson Sauvin17 g Nelson Sauvin Hops Pellet 12.5 Aroma 0 min 32.1%
53 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each wirfloc Other Boil 20 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Açucar       Amount: 6g/l      
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 50 °C 10 min
15 L Temperature -- 55 °C 10 min
15 L Fly Sparge -- 67 °C 50 min
15 L Fly Sparge -- 76 °C 10 min
-- -- 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.3
Mash volume with grains 18.7
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 17.7 L) 19.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

-Não esquecer de fazer infusão a 45C somente com centeio
-Adicionar o restante do malte somente com 67C

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  • Public: Yup, Shared
  • Last Updated: 2017-02-03 14:02 UTC