Rye Patch - Beer Recipe - Brewer's Friend

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Rye Patch

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Nate Graham/ Josh Williams
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday May 16th 2019
1.060
1.011
6.3%
69.7
9.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
2.50 lb American - Rye2.5 lb Rye 38 3.5 18.5%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Chinook1.5 oz Chinook Hops Pellet 13 Boil 60 min 56.1 60%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 10 min 13.56 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1.50 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 127 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Saccharification Temperature -- 152 °F 60 min
4.5 gal Sparge -- 170 °F 10 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 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.09 g | 32.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.91 g | 23.6 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

For this brew we looked at the BJCP guidelines and decided we wanted to do a recipe that had approx 80% 2-Row and 20% Rye. We strayed away a bit from the percentages to add in some caramel malt to add some color to meet the desired SRM per the BJCP guidelines. For the hops, we decided to use Chinook for both the bittering and aroma hop because it is a higher alpha acid hop that provides the desired piney/spicy characteristics we are looking for in a rye IPA. We decided to use the San Diego super strain from White Labs because it is a high attenuating yeast that is clean and offers a neutral flavor and aroma profile that is also desirable for the style of beer we are brewing. Our mash PH was originally 5.66 so to get it under the desired target of 5.6 we added 8g of lactic acid into the mash to get a mash PH of 5.46

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  • Last Updated: 2019-05-17 00:13 UTC