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Summer Rye

209 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Peter Innocenti
Rating:
4.00 (1 Review)

Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Monday August 26th 2019
1.064
1.010
7.0%
15.3
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 37%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 22.2%
3 lb American - Wheat3 lb Wheat 38 1.8 22.2%
2 lb American - Rye2 lb Rye 38 3.5 14.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Whirlpool 0 min 4.77 50%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 15.4 Whirlpool 0 min 10.49 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
6.75 gal Strike 160 °F 152 °F 60 min
1 gal Sparge 60 °F 60 °F --
Starting Mash Thickness: 2.09 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.09 qt/lb 7.05 28.2  
Mash volume with grains (equipment estimates 8.06 g | 32.2 qt) 8.13 32.5  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 1.88 g | 7.5 qt) 0.88 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6 24  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Mash 15 minutes at 131°F (55°C). 60 minutes at 151°F (66°C).
Boil for 60 minutes. Ferment at 66.

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  • Last Updated: 2020-04-09 23:09 UTC