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Amber Rye V2

180 calories 21.1 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday December 10th 2019
1.054
1.017
4.9%
28.2
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 55.2%
3 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 9.2%
16 oz Voyager Craft Malt - Heritage Rye16 oz Heritage Rye 38.5 3.05 18.4%
5 oz Belgian - Special B5 oz Special B 34 115 5.7%
8 oz Belgian - Munich8 oz Munich 38 6 9.2%
2 oz Belgian - De-Bittered Black2 oz De-Bittered Black 34 566 2.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 40 min 12.14 20%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 10 min 10.03 40%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 5 min 6.07 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Pacific NW Ale OYL-012
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.6 oz       Temp: 68 °F       CO2 Level: 2.6 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
Heat water added to kettle (equipment estimates 5.12 g | 20.5 qt) 4.57 18.3  
Mash volume with grains (equipment estimates 5.12 g | 20.5 qt) 4.77 19.1  
Grain absorption losses (steeping) -0.3 -1.2  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 5.05 g | 20.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 3.5 g | 14 qt) 4 16  
Going into fermentor (equipment estimates 4 g | 16 qt) 3.5 14  
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: 4.57 18.3
Equipment Profile Used: System Default
 
Notes

Rye, Caramel 40, and Munich malts were all Mecca Grade varieties.

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  • Last Updated: 2020-03-22 20:14 UTC