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Rye Pale Ale

157 calories 14.9 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: 7.04 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Me
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Sunday July 29th 2018
1.048
1.010
5.0%
41.4
6.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 64.9%
1 lb New Zealand - Malted Rye1 lb Malted Rye 40.2 3 10.8%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 5.4%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 16.2%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Bravo13 g Bravo Hops Pellet 13.1 First Wort 0 min 20.96 23.6%
24 g Citra24 g Citra Hops Pellet 11 Boil 3 min 4.49 43.6%
18 g Bravo18 g Bravo Hops Pellet 13.1 Boil 15 min 16 32.7%
55 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.50 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 157 °F 60 min
4.75 gal Sparge -- 190 °F 10 min
Starting Mash Thickness: 1.73 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.73 qt/lb 4 16  
Mash volume with grains 4.74 19  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.45 33.8
Equipment Profile Used: System Default
 
Notes

Brewed 1/13/19

  • overnight mash 1/12, hit about 154 F
  • morning sparge
  • preboil grav of 1.037
  • hit 1.050 grav going into fermenter
  • temp control way off for first couple days, didnt begin fermentation cause temp was in 40s
  • unplugged ferment chamber and let naturally rise
  • started fermenting after a few days
  • 1/21 - grav at 1.010
  • 1/26 - kegged up. not best flavor to start, but begins mellowing out after a couple days. definitely avoid as much exposure to oxygen as possible. why have all my hoppy beers been eehhhhh?
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  • Last Updated: 2019-01-29 01:07 UTC