Klo's Rye Ale - Beer Recipe - Brewer's Friend

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Klo's Rye Ale

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Eric
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Thursday October 4th 2018
1.065
1.015
6.5%
50.9
5.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 58.3%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 16.7%
2 lb American - Rye2 lb Rye 38 3.5 16.7%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 34.65 20%
2 oz Cascade2 oz Cascade Hops Pellet 5.8 Aroma 5 min 9.32 40%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Aroma 5 min 6.91 20%
1 oz Cascade1 oz Cascade Hops Pellet 5.8 Dry Hop at 70 °F 2 days 20%
5 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.5oz       CO2 Level: 2.7 Volumes
 
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
10 qt Beta-Glucan Rest Infusion -- 113 °F 15 min
8 qt Saccharification Rest Temperature -- 152 °F 60 min
7.6 qt Batch Sparge Sparge -- 170 °F 5 min
7.6 qt 2nd Batch Sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

1500ml yeast starter with 5.8oz DME, PPG 1.044. Need 220 billion cells and ended with 271 billion cells after starter. Milled rye malt 2x, did not toast the flaked rye. No water adjustments. 7-1/2 gallons to boil, 5 gallons into FastFerment. Bottled 4.25 gallons at 2.7 CO2. Primary fermentation 9 days at 70-72 degrees then put into fridge at 50 degrees for 9 days.
Beer was extremely smooth with alot of carbonation. Very mild hint of the Rye.

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  • Last Updated: 2018-10-04 19:05 UTC