Ruthless Rye (Sierra Nevada) - Beer Recipe - Brewer's Friend

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Ruthless Rye (Sierra Nevada)

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday April 4th 2020
1.065
1.012
7.1%
144.6
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb American - Pale 2-Row23 lb Pale 2-Row 37 1.8 84.2%
2.90 lb Briess - Rye Malt2.9 lb Rye Malt 36.8 3.7 10.6%
1.30 lb Briess - Caramel Malt - 80L1.3 lb Caramel Malt - 80L 35 80 4.8%
0.10 lb Briess - Chocolate0.1 lb Chocolate 25 350 0.4%
27.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Bravo2.5 oz Bravo Hops Pellet 15.5 First Wort 0 min 72.3 14.3%
2.50 oz Chinook2.5 oz Chinook Hops Pellet 13 Boil 0 min 14.3%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Boil 0 min 8.6%
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 0 min 8.6%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop at 72 °F 3 days 17.1%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop at 72 °F 3 days 5.7%
2 oz Chinook2 oz Chinook Hops Pellet 13 Dry Hop at 72 °F 3 days 11.4%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop at 72 °F 3 days 5.7%
2.50 oz Bravo2.5 oz Bravo Hops Pellet 15.5 First Wort 0 min 72.3 14.3%
17.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
42 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
42 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 gal Infusion 156 °F 152 °F 90 min
8.1 gal Infusion 156 °F 152 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 8.53 34.1  
Mash volume with grains 10.72 42.9  
Grain absorption losses -3.41 -13.7  
Remaining sparge water volume (equipment estimates 7.03 g | 28.1 qt) 8.63 34.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.89 g | 47.6 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.39 -1.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 10 40  
Total: 17.16 68.7
Equipment Profile Used: System Default
 
Notes

SIERRA NEVADA RUTHLESS RYE IPA
Size: 12 US gallons (post-boil @ 68F)
Mash Efficiency: 95%
Attenuation: 80.6%
Calories: 206 kcal per 12 fl oz
Original Gravity: 1.062 (style range: 1.056 - 1.075)
Final Gravity: 1.012 (style range: 1.010 - 1.018)
Colour: 12.3 SRM (style range: 6 - 15)
Alcohol: 6.6% ABV (style range: 5.5% - 7.5%)
Bitterness: 55 IBU (style range: 40 - 70)

  • 1.25 qt/lb mash thickness.
  • Single infusion mash at 152F for 90 mins.
  • Raise to 168F mashout temperature and hold for 10 mins.
  • ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
  • Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
  • Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
  • Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons.
  • Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
  • Add dry hops once fermentation is nearing completion (i.e. 5 points from final gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.
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  • Last Updated: 2020-04-04 23:04 UTC