Ohio State Nov 2019 Rye Hazy - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Ohio State Nov 2019 Rye Hazy

253 calories 26.8 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Calories: 253 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Friday October 18th 2019
1.076
1.020
7.4%
74.0
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Franco-Belges - Pilsen Malt20 lb Pilsen Malt 39 1.7 64.5%
3 lb German - Rye3 lb Rye 38 3.5 9.7%
3 lb Weyermann - Vienna Malt3 lb Vienna Malt 37 3.5 9.7%
3 lb Briess - Brewers Oat Flakes3 lb Brewers Oat Flakes 32.2 2.5 9.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.2%
1 lb Weyermann - Acidulated1 lb Acidulated 27 3.4 3.2%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 14.9 Boil 30 min 37.57 14.3%
2 oz Vic Secret2 oz Vic Secret Hops Pellet 19.2 Whirlpool 0 min 13.07 14.3%
1 oz Citra1 oz Citra Hops Lupulin Pellet 11 Whirlpool at 180 °F 0 min 2.4 7.1%
5 oz Vic Secret5 oz Vic Secret Hops Pellet 19.2 Whirlpool at 180 °F 0 min 20.92 35.7%
4 oz Vic Secret4 oz Vic Secret Hops Pellet 19.2 Dry Hop 5 days 28.6%
14 oz / $ 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 269 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.88 gal (51.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.88 gal (3.5 qt) sparge/top-off.    
Heat water added to kettle (equipment estimates 16.75 g | 67 qt) 18.88 75.5  
Mash volume with grains (equipment estimates 16.75 g | 67 qt) 21.36 85.4  
Grain absorption losses (steeping) -3.88 -15.5  
Pre boil volume (equipment estimates 12.88 g | 51.5 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 11.3 g | 45.2 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Going into fermentor (equipment estimates 13.2 g | 52.8 qt) 11 44  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 18.88 75.5
Equipment Profile Used: System Default
"Ohio State Nov 2019 Rye Hazy" No Profile Selected beer recipe by DanR27. Extract, ABV 7.38%, IBU 73.96, SRM 5.19, Fermentables: (Pilsen Malt, Rye, Vienna Malt, Brewers Oat Flakes, Carapils (Dextrine Malt), Acidulated) Hops: (Columbus, Vic Secret, Citra)
Last Updated and Sharing
 
321
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-29 00:34 UTC