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Beermkr BLVD Rye on Rye 1M

Method: BIAB
Style: Roggenbier (German Rye Beer)
Boil Time: 0 min
Batch Size: 5.2 liters (ending kettle volume)
Pre Boil Size: 5.2 liters
Pre Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Boulevard Brewing
Hop Utilization: 98%
Calories: 355 calories (Per 12oz)
Carbs: 30.5 g (Per 12oz)

Created: Sunday February 27th 2022

Original Gravity:

1.107

Final Gravity:

1.019

ABV (standard):

11.6%

IBU (tinseth):

32.3

SRM (morey):

21.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,000 g	US - Pale 2-Row1000 g Pale 2-Row	37	1.8	45.5%
200 g	German - Rye200 g Rye	38	3.5	9.1%
100 g	Munich - Light 10L100 g Munich - Light 10L	33	10	4.5%
200 g	Belgian - CaraMunich200 g CaraMunich	33	50	9.1%
150 g	United Kingdom - Crystal Rye150 g Crystal Rye	33	90	6.8%
200 g	Corn Sugar - Dextrose200 g Corn Sugar - Dextrose	42	0.5	9.1%
200 g	Brown Sugar200 g Brown Sugar	45	15	9.1%
150 g	Briess - DME Golden Light150 g DME Golden Light	44.6	4	6.8%
2,200 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.75 g	Magnum2.75 g Magnum Hops	Pellet	15	Boil at 98 °C	70 min	12.17	6.1%
2.25 g	Citra2.25 g Citra Hops	Pellet	11	Boil	60 min	7.07	5%
20 g	Styrian Goldings20 g Styrian Goldings Hops	Pellet	5.5	Boil at 75 °C	5 min	6.26	44.4%
20 g	Ahtanum20 g Ahtanum Hops	Pellet	6	Mash at 75 °C	1 min	6.83	44.4%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.75 g	Magnum (Pellet) 2.75 g Magnum (Pellet) Hops	12.17	6.1%
2.25 g	Citra (Pellet) 2.25 g Citra (Pellet) Hops	7.07	5%
20 g	Styrian Goldings (Pellet) 20 g Styrian Goldings (Pellet) Hops	6.26	44.4%
20 g	Ahtanum (Pellet) 20 g Ahtanum (Pellet) Hops	6.83	44.4%
45 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.25 L	Infusion	20 °C	71 °C	240 min
	Infusion	47 °C	63 °C	30 min
	Infusion	63 °C	73 °C	15 min
	Infusion	73 °C	78 °C	10 min

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	0.25 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	18.9 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 131 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Olathe KS Tap Water (unsoftened)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil. (35 minutes)

Cool the wort to 66F and ferment with Scottish ale strain at 66F until we reach 6 Plato. At this point, we temp up to 73F for the remainder of fermentation. We target a final gravity of 3.2 Plato.

Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-06-18 14:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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