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Rye Whiskey

295 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 295 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Wednesday March 18th 2020
1.089
1.018
9.4%
0.0
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 19.4%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 3.2%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 19.4%
8 lb American - Rye Malt8 lb American - Rye Malt 36.8 3.7 51.6%
16 oz American - Caramel Malt - 20L16 oz American - Caramel Malt - 20L 35 20 6.5%
15.50 lbs / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
ph should between 4.8 and 5.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal 1st rest Decoction 134 °F 125 °F 30 min
1.5 gal 2nd rest Decoction 212 °F 147 °F 30 min
0.5 gal final rest Decoction 212 °F 152 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.39 g | 13.6 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.27 g | 25.1 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5 20  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Corn Sugar added at flame out to hot wort
fermentation 1 week at 65 f then 3 days at 75 f

After distilling age with medium charred Oak for 6 months

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  • Last Updated: 2020-03-18 20:44 UTC