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Respite Rye 1.0

175 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Post Boil Size: 5.09 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Frank
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday April 3rd 2020
1.053
1.014
5.1%
20.0
16.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Deer Creek - Pale Rye5.5 lb Pale Rye 38.6 4 50%
3 lb Deer Creek - Dutch3 lb Dutch 35.9 10 27.3%
1.80 lb Deer Creek - Colonial Pilsner1.8 lb Colonial Pilsner 36.3 1.8 16.4%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 4.5%
0.20 lb Weyermann - Carafa Special Type II0.2 lb Carafa Special Type II 29.9 425 1.8%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 9.11 33.3%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 5.57 16.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 3.3 33.3%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 2.02 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Rice hulls Other Mash 95 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 0 22 118 59 50
Mash: Boil:
3.2 g CaCl2 2.0 g
1.8 g CaSO4 1.2 g
1.4 g NaHCO3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 gal Infusion 158 °F 152 °F 75 min
2.3 gal Cold pour over Sparge 68 °F 68 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.18 g | 32.7 qt) 7.92 31.7  
Mash volume with grains (equipment estimates 9.06 g | 36.2 qt) 8.8 35.2  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.29 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.09 20.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.09 g | 20.4 qt) 5 20  
Total: 7.92 31.7
Equipment Profile Used: System Default
 
Notes

Protein rest at 120 F for 20 minutes of the rye malt and rice hulls only. Raise the bag and bring the water temperature up to 158 F and add in the rest of the grains.

Total Water: 7.5 gal
Strike Water: 4.6 gal
Sparge: 2.9 gal
Preboil: 6.4 gal

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  • Last Updated: 2021-03-05 18:02 UTC