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French Oaked Rye Amber

183 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday January 30th 2018
1.055
1.017
5.0%
28.8
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 54.2%
3 lb American - Rye3 lb Rye 38 3.5 25%
1.25 lb American - Munich - Light 10L1.25 lb Munich - Light 10L 33 10 10.4%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 8.3%
2.50 oz Flaked Rye2.5 oz Flaked Rye 36 2.8 1.3%
1.50 oz German - Carafa II1.5 oz Carafa II 32 425 0.8%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Crystal1.5 oz Crystal Hops Pellet 4.3 Whirlpool 20 min 8.05 42.9%
1.25 oz Styrian Goldings1.25 oz Styrian Goldings Hops Pellet 5.5 Whirlpool 20 min 8.58 35.7%
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13 Whirlpool 20 min 12.17 21.4%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 each Clarity Ferm Fining Primary --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F 60 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 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 6.13 24.5  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Going into fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Age on lightly toasted French oak in secondary for 1 week (cold if possible.) Use barrel pack spirals, about 0.5 inch (13 mm) of one of the spirals. You could substitute a very small amount of chips or cubes.

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  • Last Updated: 2018-01-30 13:53 UTC