Rye Pale Ale - Beer Recipe - Brewer's Friend

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Rye Pale Ale

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Wednesday May 20th 2020
1.046
1.010
4.8%
25.5
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Pale Ale4 kg Pale Ale 38 4 79.8%
500 g Crisp Malting - Rye Malt500 g Rye Malt 39.8 11.8 10%
310 g Crisp Malting - Caramalt310 g Caramalt 34 15 6.2%
100 g Thomas Fawcett - Pale Crystal Malt100 g Pale Crystal Malt 34 23 2%
100 g Crisp Malting - Wheat Malt100 g Wheat Malt 38.87 2 2%
5,010 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Motueka30 g Motueka Hops Pellet 7 Boil 10 min 10.95 24.8%
8 g Columbus8 g Columbus Hops Pellet 15 Boil 10 min 6.26 6.6%
30 g Motueka30 g Motueka Hops Pellet 7 Whirlpool 0 min 5.25 24.8%
8 g Columbus8 g Columbus Hops Pellet 15 Whirlpool 0 min 3 6.6%
30 g Motueka30 g Motueka Hops Pellet 7 Dry Hop 6 days 24.8%
15 g Columbus15 g Columbus Hops Pellet 15 Dry Hop 6 days 12.4%
121 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
-- 66 °C 45 min
-- 78 °C 5 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.8
Mash volume with grains 9.7
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 24.4 L) 26.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.2 L) 22
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 20
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

I missed my OG mark that I was aiming for. Think I had too much sparge water. And had to add more water to mash as temp was too low.


Took gravity ready at day 6 and down to 1.010 this could be a dry beer if it goes much further.?

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  • Last Updated: 2020-06-07 09:25 UTC