Rye Pale Ale - Beer Recipe - Brewer's Friend

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Rye Pale Ale

185 calories 19.2 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Source: https://beerandbrewing.com/rye-must-you-label-me-recipe/
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday August 29th 2019
1.056
1.014
5.4%
47.3
12.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 lb American - Pale 2-Row5.4 lb Pale 2-Row 37 1.8 71.1%
0.90 lb American - Rye0.9 lb Rye 38 3.5 11.8%
0.45 lb Flaked Rye0.45 lb Flaked Rye 36 2.8 5.9%
0.60 lb American - Caramel / Crystal 30L0.6 lb Caramel / Crystal 30L 34 30 7.9%
0.25 lb American - Caramel / Crystal 150L0.25 lb Caramel / Crystal 150L 33 150 3.3%
7.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Cascade17 g Cascade Hops Pellet 7 Boil 60 min 23.22 17.2%
17 g Cascade17 g Cascade Hops Pellet 7 Boil 5 min 4.63 17.2%
17 g Simcoe17 g Simcoe Hops Pellet 13.6 Boil 5 min 8.99 17.2%
34 g Cascade34 g Cascade Hops Pellet 7 Dry Hop at 65 °F 7 days 34.3%
14 g Simcoe14 g Simcoe Hops Pellet 13.6 Dry Hop at 65 °F 7 days 14.1%
99 g / $ 0.00
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 75 g       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 36 96 43 277 153
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.77 g | 23.1 qt) 5.7 22.8  
Mash volume with grains (equipment estimates 6.38 g | 25.5 qt) 6.31 25.2  
Grain absorption losses -0.95 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.57 g | 18.3 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.7 22.8
Equipment Profile Used: System Default
 
Notes

Mash for 60 minutes at 152°F (67°C), sparge, and boil for 60 minutes, following the hops schedule. Chill, transfer to the fermentor, and pitch yeast. Ferment at 65°F (18°C) for 10–14 days or until final gravity is reached, then rack to secondary and add dry hops. Package in bottles or kegs after 7 days of dry hopping.

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  • Last Updated: 2020-03-29 20:46 UTC