2019 Rye Pale Ale - Beer Recipe - Brewer's Friend

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2019 Rye Pale Ale

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday July 18th 2017
1.049
1.011
5.0%
46.2
6.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 73.5%
2 lb American - Rye2 lb Rye 38 3.5 16.3%
0.75 lb Briess - Bonlander Munich0.75 lb Bonlander Munich 36 10 6.1%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Columbus0.4 oz Columbus Hops Pellet 15 Boil 60 min 22.81 8.2%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 10.23 10.2%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 5 min 11.37 20.4%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 1 min 1.8 20.4%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 5 days 20.4%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 20.4%
4.90 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 6 20 98 84 0
2.6g CaSO4. 6.2g CaCl2. 1.8g MgSO4 added to total of 9.75 gal of RO water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

Mash at 150F.
Total boil 90 min.
Add yeast nutrient to boil. Chill.
O2 1 min, & Pitch 2 rehydrated packs of Nottingham.
Ferment low 63F for 2-3 days then increase 1F/day until reaching 68F. after primary raise to 70F for 2 days.

Recipe taken from Morebeer, with minor modifications.

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  • Last Updated: 2022-03-11 14:08 UTC