Ginger Rye Ale - Beer Recipe - Brewer's Friend

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Ginger Rye Ale

186 calories 16.3 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 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aslan Brewing
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday October 12th 2018
1.057
1.010
6.2%
33.3
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 88.4%
1 lb American - Rye1 lb Rye 38 3.5 8.8%
1 oz American - Caramel / Crystal 40L1 oz Caramel / Crystal 40L 34 40 0.6%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.2%
11.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 12.8 Boil 60 min 23.17 50%
0.50 oz Citra0.5 oz Citra Hops Pellet 13.3 Boil 12 min 10.09 50%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °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 4.24 17  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
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: 8.66 34.7
Equipment Profile Used: System Default
 
Notes

4 oz grated fresh ginger at 12 minutes
4 oz honey at 5 minutes
Zest and juice of 1 lime at whirlpool
1 oz Citra at dry hop
2 oz grated fresh ginger at dry hop

Use 1.5 quarts (1.2 l) of water per pound (454 g) of malt. Mash at 150°F (66°C) for 60 minutes. Boil for 60 minutes following the hops and additions schedule. Chill the wort, aerate, and pitch the yeast. Ferment at 68°F

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  • Last Updated: 2019-10-10 20:38 UTC