Rye Whiskey ( UnMalted ) - Beer Recipe - Brewer's Friend

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Rye Whiskey ( UnMalted )

236 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 236 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Thursday February 8th 2018
1.077
1.015
8.2%
0.0
6.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg American - Rye13 kg Rye 38 3.5 94.9%
0 kg Corn Sugar - Dextrose0.001 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 0%
0.70 kg American - Pale 2-Row0.7 kg Pale 2-Row 37 1.8 5.1%
13.70 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 ml Hi Temp Other Mash 1 hr.
6 ml Amly 300 Other Mash 40 min.
10 g TX Other Mash 1 hr.
 
Yeast
White Labs - Neutral Grain Yeast WLP078
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
24 - 29 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 630 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Sparge -- 75 °C 60 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.7 L. Suggest reducing initial water volume to 45.4 L and adding 5.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 58.36 L. Suggest reducing strike water volume to 36.36 L and adding 12.96 L sparge/top-off. 49.3
Strike water volume at mash thickness of 3.6 L/kg 49.3
Mash volume with grains 58.4
Grain absorption losses -13.7
Remaining sparge water volume (equipment estimates 16 L) 23.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.7 L) 58
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Post boil Volume 45
Going into fermentor 45
Total: 72.6  
Equipment Profile Used: System Default
 
Notes

42 L of water. Heat to 50c

1 1tbsp of gypsum

2 2 tbsp of Acid


Add 6 ml of Tx ( Protein busting enzyme
Add 16 ml of hightemp enzyms

Add Grain and slowly heat water to 75c
Turn off heat and hold at 75c for around 60min
try to get 15 Brix at that point

Drop temp 65c with chiller add 6 ml Amly 300 ( amyloglucosidase enzyme and 4ml of Tx ( Protein busting enzyme) Check ph should be 5.5

Hold 60c for around 45min till you get a good test and 18-20 brix
Drain off wort and chill to 25c
Add 13L of 165f sparge water to the grain bed let it sit for 15 min and drain





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  • Last Updated: 2018-11-04 21:08 UTC