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Rye-a Amarillo

200 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Magyar Máté, Varga Ágnes
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Saturday February 18th 2017
1.065
1.015
6.6%
59.9
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Red X5 kg Red X 36 12 69.4%
1 kg German - Rye1 kg Rye 38 3.5 13.9%
1.20 kg Liquid Malt Extract - Rye1.2 kg Liquid Malt Extract - Rye 35 9 16.7%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook30 g Chinook Hops Pellet 13 Boil 90 min 42.02 12%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Whirlpool at 90 °C 0 min 17.92 20%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 40%
70 g Chinook70 g Chinook Hops Pellet 13 Dry Hop 4 days 28%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss Fining Boil 20 min.
5 g Gelatin Fining Secondary 2 days
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 12 25 25 80 100
Tapwater, Budapest IV discrict.
Filtered two a 4 set filter:
5 micron
birm filter
active coal filter
UF membrane filter (0,02 micron)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Water only Temperature -- 73 °C --
20 L Add malts Infusion -- 68 °C 90 min
18 L Around 18L of spare water needs to be heated to 72 c Fly Sparge -- 72 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 21 L) 16.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 33 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 24
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Pre soak rice hulls.
Singe step infusion mash.
90 Minute boil.
Two packs of yeast, rehydrate for 10 minutes
Polish "Poldingroup" Rye malt extract is used, from 1 liter bottle (which weighs 1.2KG)

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  • Last Updated: 2018-08-12 18:50 UTC